Boston Bun
Soft, spiced sultana buns made with a little mashed potato, topped with a thick layer of pink icing and desiccated coconut.
Method
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Stir the yeast and 1 tablespoon of the sugar into the milk and leave for 10 minutes, until foamy.
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Mix the flour, the remaining sugar, the mixed spice and the salt in a large bowl. Add the yeast mixture, butter, egg and mashed potato and mix to a soft dough.
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Knead on a lightly floured surface for 10 minutes, until smooth and elastic, then knead in the sultanas. The dough will be soft and slightly sticky.
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Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled in size.
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Line a large baking tray with parchment paper. Divide the dough into 10 pieces, about 90 g each, shape them into smooth balls and set them 4 cm apart on the tray. Cover and leave to rise for 30 minutes, until puffy. Heat the oven to 180°C / 350°F.
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Brush the buns with the beaten egg and bake for 18 to 20 minutes, until deep golden and hollow-sounding when tapped underneath. Move to a wire rack and cool completely.
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Beat the butter, icing sugar, milk and food colouring for 2 minutes, until smooth and spreadable. Spread thickly over the cooled buns and sprinkle with the coconut.
Chef’s Tips
- Let the buns cool completely before icing them. On a warm bun the icing melts and slides off.
- Use cold, plain mashed potato with no butter or milk. It adds moisture and softness without making the dough greasy.
- Add the sultanas after the dough has been kneaded. Kneading them in from the start tears the gluten and stains the dough.
Pairing Suggestions
- Butter
- A cup of tea
- A glass of cold milk
Storage & Reheating
Keep in an airtight container up to 3 days. Freeze the un-iced buns for 2 months and ice them once thawed.
Common questions
How long does Boston Bun take to make?
About 1 hour of hands-on work — 40 minutes of preparation and 20 minutes of cooking — plus 1 hour 30 minutes of Rising, so allow 2 hours 30 minutes from start to finish. The recipe serves 10.
What are the key tips for making Boston Bun?
Let the buns cool completely before icing them. On a warm bun the icing melts and slides off. Use cold, plain mashed potato with no butter or milk. It adds moisture and softness without making the dough greasy. Add the sultanas after the dough has been kneaded. Kneading them in from the start tears the gluten and stains the dough.
What should I serve with Boston Bun?
Butter; A cup of tea; A glass of cold milk.
Can Boston Bun be made ahead or frozen?
Keep in an airtight container up to 3 days. Freeze the un-iced buns for 2 months and ice them once thawed.
Is Boston Bun suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Boston Bun?
About 474 kcal per serving, with 7 g protein, 80 g carbohydrate and 14 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.