Sweet Potato Hot Cross Buns

Sweet Potato Hot Cross Buns

Dan and Steph
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  • 300 g Sweet Potato puree or mash
  • 5 tbs unsalted butter
  • 1 cup warm water
  • 3 tbs 100% pure maple
  • 7 g dry yeast
  • 1 free range egg seperated
  • 3-3 1/2 cups self raising flour
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cardamom


  • 2 tbs unsalted butter
  • 2 tbs cream
  • 1/4 cup 100% pure maple
  • pinch of salt


  • 1/4 cup plain flour
  • 50 ml water
  • 1 tsp vanilla paste


1. Melt butter in a small saucepan over medium-low heat. Cook, swirling the pan occasionally until the butter is completely melted and the milk solids are starting to brown, about 5 minutes. The butter will foam considerably then remove from heat
2. Combine warm water, maple and yeast in the mixing bowl for your electric mixer – whisk to combine and then let sit until the yeast becomes foamy – approx 5 minutes. 
3. Using an electric mixer with a dough hook – to the yeast bowl add the sweet potato purée, butter and egg yolk and beat with the dough hook just to mix slightly.
4. Add flour, cinnamon, salt, nutmeg and cardamom and mix with the dough hook on low speed until the mixture comes together as a dough, 1 to 2 minutes.
5. Increase speed to medium and let knead until the dough is smooth and elastic, 6 to 8 minutes
6. Remove dough hook from dough, cover bowl with plastic wrap and let dough rest until it has almost doubled in volume – approx 2 hours.
7. Coat 2 large lasagne style baking dishes with cooking spray
8. Scrape dough out onto a lightly floured surface and divide into 12 even pieces
9.Tuck edges of dough under each other to create a nice ball and then round into neat, tight balls – add to the baking dishes (6 in each dish) separate them evenly so they are not touching
10. Set all the dough balls in the prepared dish
11. Coat a sheet of cling wrap with cooking spray and lay over the surface of the rolls, and let rise 30 minutes
12. Make crosses by mixing together flour, water & vanilla to make a thick paste – add to a piping bag with a 3mm end then pipe crosses – its best to start at the top & continue with the line to the bottom, repeat & then turn and go from one side to the other (or you can individually cross them)
13. Preheat oven to 180 degrees C
14. Beat egg white until foamy & brush egg white over the tops of the buns
15. Bake until the buns are golden brown, 45 to 50 minutes – Let buns cool at least 15 minutes
16. Make the glaze by adding all ingredients into a saucepan & bring to the boil for 2 mins – the glaze buns while glaze it warm – Enjoy warm
Tried this recipe?Let us know how it was!

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