Chocolate chip hot cross buns ( with potato)

 
Hot cross buns sold in the stores tend to be heavy and dense, I had to make sure mine is not.  Gentle warm it up in the microwave is just as good as the first day baked. Mashed potatoes makes it so much lighter here.


I know I am the kind to "over-do" the quantity of chop chip used, that was my daughter's idea, to ensure she gets some in every bite she has.  As I rely on the sweetness from it, less sugar is used overall.   Of course good quality choc chips would make a lot of difference too.
As for the crosses, I still can recall one batch of hot cross buns I made 2 years ago had a really super hard texture. I avoided that this time.  Hot syrup does give a glossy handsome look.

weighed 60g each,  you may like to make it slightly bigger.

These are cute sizes to me.

soft, fluffy, moist and rich.

Inspiration from: here
Ingredients
2 teaspoons instant dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup castor sugar
2 eggs, beaten
1 and 1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup mashed potatoes
1/2 cup dark chocolate chip ( I used 1 cup)
3 tablespoons cocoa powder
4 and 1/2 cups all purpose flour


For the crosses
3 tablespoons plain flour
3 tablespoons cold water

Method 
Just mix them well, put into the piping bag and make crosses for all buns.



For the glaze
over low heat, heat up quickly 3 or 4 tablespoons of hot maple syrup and apply on each bun.

6 bun rolls for my girl friend

Method
1.  Add yeast with 1/2 cup warm water and one teaspoon of sugar.  Whisk to dissolve the yeast.  It should get foamy in a short moment,  it's ready to be used.

2.  Pour warm milk into a large mixing bowl.  Add in the yeast mixture.  Stir in sugar, eggs, salt, softened butter and mashed potatoes.  Gradually add in all the flour, cocoa powder and choc chip.  Using your chopstick /wooden spoon, give it a quick stir, gentle hand knead to bring everything come together as a rough dough.  Cover and leave for 10 minutes.  Gentle knead  again for 10 seconds, cover and leave for 10 minutes.  Do twice more for the 10 minute interval.  Cover and let the dough rise for an hour or, until it doubled in size.  ( dough is a bit sticky, just make sure you have a little oil on your working surface, rub a bit of oil on your hands to make it easier kneading.)

3.  Punch down the air bubbles and divide dough into 60g each.  Roll them all into balls and place them onto the baking pan, almost touching each other side by side.  Cover and let it rise for 30 minutes or until almost double it's size.

4.  Next, pipe the crosses on top of the buns.  Bake in 180C oven for 20 minutes or until golden and cooked through.   Remove the buns out from the oven and brush with hot golden syrup.

OK, altogether I made here.. 25 little buns!