Cinnamon Potato Buns - Hilton Park, County Monaghan, Ireland

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• Servings: 18
• 1/2 small russet potato, peeled and diced (about 4 ounces)
• 1/2 cup milk
• 1/4 cup butter, room temperature, but into pieces
• 1/4 cup sugar
• 1 teaspoon salt
• 1 large egg
• 1 (1/4 ounce) envelope quick-rising yeast
• 1/4 cup warm water (120 f to 130 f)
• 4 1/4 cups all-purpose flour (approximately)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup pecans, chopped (original recipe calls for walnuts)
• 3/4 cup raisins
• 1/2 cup golden brown sugar (packed)
• 1/2 cup melted butter, cooled

Recipe

• 1 dough:.
• 2 cook potato in small saucepan of boiling water until very tender, about 15 minutes. drain potato. transfer to processor and puree until smooth.
• 3 add milk, butter, sugar and salt to processor and blend well. mix in egg. add yeast and warm water and process to blend. mix in enough flour, 1 cup at a time, to form soft dough. transfer dough to floured surface. knead until smooth and elastic, about 6 minutes.
• 4 butter large bowl. form dough into ball; add to bowl and turn to coat with butter. cover bowl with plastic wrap, then towl. let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• 5 filling:.
• 6 butter two 13x9x2-inch baking pans.
• 7 mix first 2 ingredients in small bowl.
• 8 punch down dough. roll dough out onto floured surface to 18x12-inch rectangle.
• 9 sprinkle cinnamon mixture over dough, leaving 1-inch border on all sides. sprinkle nuts, raisins, and brown sugar evenly over dough. drizzle with melted butter. starting at 1 long side, roll up tightly jelly roll style.
• 10 cut roll crosswise into 18 slices. arrange 9 dough slices, cut side down, in each prepared pan, spacing evenly. cover pans with plastic wrap, then kitchen towl. let buns rise in warm draft-free area until puffed and almost doubled, about 45 minutes.
• 11 preheat oven to 375°f bake buns uncovered until golden brown, about 25 minutes. cool on rack 5 minutes before serving. (can be prepared 2 weeks ahead. cool cinnamon buns completely. wrap tightly in foil and freeze. thaw; rewarm, still wrapped, in 350°f oven about 10 minutes.).