Lying in bed the other night, in that mind-wandering half-asleep state, I had a flashback to my high school tuckshop (canteen, I guess, for those who grew up in other parts of the world) and Boston buns with their fluffy crumb, juicy sultanas and thick, pink coconut icing. I knew I had to recreate that Australian/NZ classic, but I made mini-buns instead of one big one because they are easier to pop into lunchboxes.
I adapted a NZ Woman’s Weekly recipe – the original was in cups and spoons and I converted it for grams, as well as adjusting ingredients.
Makes 1 x 20cm bun or 12 mini buns
200g (1 cup) mashed potato, warm
170g (3/4 cup) caster sugar
240ml (1 cup) whole milk, room temperature
250g (2 cups) all-purpose (plain) flour
2 tsp baking powder
1/4 tsp salt
150g (1 cup) golden sultanas
55g (4 tbsp) unsalted butter, room temperature
125g (1 cup) powdered (confectioners) sugar, sifted
15 – 20ml (3 – 4 tsp) milk, room temperature
a few drops red food colouring (optional)
20g (1/4 cup) desiccated coconut + a little extra for sprinkling
Preheat oven to 200°C (390°F). Grease and flour or line a 20cm cake tin or 12-hole muffin tin, or set out 12 mini cake pans on a baking sheet.
In a large mixing bowl, beat together potato and sugar until smooth. Note – having the mashed potato warm will dissolve the sugar and the mixture will become liquid very quickly and make beating easy.
Add the milk and mix well.
In a separate bowl, whisk together the flour, baking powder and salt, then toss the sultanas through.
Add the dry ingredients to the wet and mix with a wooden spoon to form a wet dough.
Spoon the dough into the cake pan/s and place into centre of oven. Bake a large bun for 45-50 minutes or mini buns for 25-30 minutes, until golden and they spring back when pressed lightly.
Remove to a wire rack to cool before icing.
Beat the butter and sugar until light and fluffy. Add as much milk as needed for a light and smooth consistency, add food colouring and beat together well. Stir through coconut thoroughly. Spread over the tops of the buns then sprinkle with a little more coconut.
Serve as is, or slice open and smear with butter.