Go Back

Sweet Buns made with Maple Syrup and Mashed Potato

Now, there is a question and it has its roots in the time when wheat was an expensive upstart, not widely grown or only imported, and potatoes were the cheaper option.  Used as filler, potatoes were one of a proud list of fillers:  local, cheap ingredients that bulked out the bread, making it go farther.  Look to the Caribbean and you see yam, cassava, or plantain used in bread.  Look to asia and you see rice (both black and white) used in bread.
Course: Breakfast
Cuisine: Canadian
Servings: 4 Dozen Buns


  • 250 ml Warm milk
  • 6 g Dry yeast  3 grams instant yeast or 12 grams of fresh yeast
  • 500 g  Plain flour
  • 2 tablespoons of Maple sugar Or brown sugar if you cannot get the maple sugar
  • 2 tsp Salt
  • 2 tablespoons of Lard or butter
  • 2 medium  Potatoes Skinned and mashed
  • 2 Eggs Beaten
  • 1 tablespoon of Cinnamon
  • 125 mls of  Maple syrup


  • Make a pre dough
    Dissolve the yeast and maple sugar into the milk and add this to 200 g of flour, whisking to make a paste.  Let it sit for one hour.  It will foam up during this time and may fall back down again.  Don’t worry about that.  Foamy or collapsed – both are fine.
  • Make the final dough
    Add the rest of flour and everything else and knead well for 10-15 minutes.  It will be sticky but don’t be tempted to add more flour.
    Let it rest in the bowl for 2-4 hours (or overnight in the fridge).
  • Shape
    Gently pull the dough out of the bowl and on a floured counter.  Flour a rolling pin and gently roll the dough out into a rectangle so that it is about 2 cm thick.  Cut it into diamonds or use a scone cutter (dip it in flour each time before cutting) to cut rounds about 5 cm in diameter.  Place these on a baking tray that is either lined with baking parchment or well-greased.  Cover and let rest for 30 minutes.
  • Preheat the oven to 220 degrees C and bake the buns until they are golden brown – about 15 minutes.  Take them out and place them on a cooling rack underneath which you have put a sheet of greaseproof paper.
  • Pour the maple syrup into a saucepan and boil it until it reaches the thread stage (or 115 degrees C).  Drizzle it onto the buns while they are still hot.  If maple syrup is way way too expensive where you live (and it is expensive enough in Canada) you can use golden syrup or honey or date syrup instead.  Just a sticky goo to make a lovely sweet glaze.  But maple syrup is the best….spoil yourself!