boston bun with lemon pressed extra virgin olive oil
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Author:
Rachel Pitts, The Fruitful Kitchen
Servings
8
The Boston bun is an icon of Australian bakeries – a fluffy sultana-studded loaf with a crown of butter icing and coconut. The name is a mystery, and appears to have nothing to do with the capital of Massachusetts.
This recipe has mashed potato in the dough, which was traditionally included. The icing is a little different – a delicious and simple concoction of Mount Zero lemon-pressed olive oil blended with icing sugar.
You need to allow time for rising, cooking and cooling, so should either make this early in the morning or the day before. It’s perfect for morning or afternoon tea, or for picnics, sliced and slathered with butter.
Ingredients
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1 medium potato (about 150g), washed
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120ml milk
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1 tsp dried yeast
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250g (1 2⁄3 cups) plain flour, plus extra for dusting
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50g sugar
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¾ tsp salt
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1 ½ tsp cinnamon or mixed spice
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40g butter, diced
- 1 egg, separated
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2⁄3 cup sultanas
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75g (½ cup) pure icing sugar
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60ml (3 tsbp) Mount Zero Lemon Pressed Extra Virgin Olive Oil
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Sprinkle of desiccated coconut to finish (optional)
Bostun Bun
Lemon Pressed Extra Virgin Olive Oil Icing
Directions
Boil the potato in its skin until just soft when pierced with a knife. Drain and leave to cool for about 10 minutes, until cool enough to touch.
Peel off the skin (it comes off easily while warm) and place the potato on a plate. Mash well with a fork. Transfer to a medium mixing bowl.
Heat the milk until lukewarm and add to the potato along with the yeast, stirring briefly. Tip the sultanas on top and keep kneading until well distributed through the dough.
Top with the remaining ingredients except the egg white and sultanas (reserve the egg white for glazing).
Get a little more flour ready in a cup. Use your hands to mix the ingredients in the bowl to a dough. Transfer to a lightly floured surface and knead for 5 minutes until smooth, adding a little more flour if the dough is really sticky.
Return to the bowl and cover with an upturned plate. Leave to rise until doubled in bulk (about 2 hours, depending on the temperature).
Butter a pizza tray, or line it with baking paper if preferred. Scrape the dough onto the floured surface, knocking the air out of it.
Roll the dough lightly in flour and form into a smooth round loaf. Transfer to the middle of the tray. Cover with 2 tea towels and leave to rise for about 1 hour, or until almost doubled in size.
Preheat the oven to 200°C.
Beat the egg white with a pinch of salt in a small bowl. Gently brush it over the surface of the loaf. Put the loaf in the oven and turn the temperature back to 180 degrees Celsius.
Cook for 25 minutes, then reduce the temperature to 150 degrees Celsius and cook for another 15 minutes. The cooked loaf should be deeply golden, and should sound hollow when you knock on the base. Transfer to a rack to cool completely.
Sift the icing sugar into a bowl and stir in the lemon oil until smooth. Spread over the top of the bun and sprinkle with coconut if desired. Slice the bun, and butter the slices.