Boston Bun (also called Sally Lunn in New Zealand) is a uniquely Australian-NZ spiced yeast bun made with mashed potato, topped with a thick layer of coconut icing. Despite the name, it has no connection to Boston, Massachusetts — it is a distinctly Antipodean creation, found in every Australian and NZ bakery, the most unusual baking staple that uses leftover mashed potato.
The Boston Bun is a uniquely Australian and New Zealand bakery item — a large, round, spiced yeast bun made with mashed potato in the dough (which keeps it moist), topped with a thick layer of coconut icing. The name has no connection to Boston, Massachusetts — the origin of the name is unknown. The use of mashed potato in baking is an old British-Australian tradition (potato adds moisture and softness to the crumb). The bun is sliced, buttered, and served with afternoon tea. It is found in every Australian bakery, though it is becoming rarer as baking traditions shift. The coconut icing is the defining feature.
A thick slice of soft, pale, slightly spiced bun, the crumb moist and fluffy (from the potato), topped with a thick layer of sweet, coconut-flecked icing. Spread with butter; eat with a cup of tea. The coconut icing is sweet and chewy; the bun is soft and comforting. It is the most old-fashioned, most grandmotherly Australian baking there is.
The mashed potato (cooled) is mixed into the yeast dough — it adds moisture (the starch holds water), softness (the potato breaks down gluten), and a slight sweetness. The dough is risen once, shaped into a large round, risen again, and baked. The coconut icing (icing sugar, butter, desiccated coconut, and a little hot water) is spread on the cooled bun. The bun is sliced and buttered before eating.
Variations
Some add sultanas to the dough; some use different spices; the icing thickness varies; some add pink food coloring to the icing.
On the Palate
Where Boston Bun sits in the Australian flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 40 min active + 35 min waiting
- 15 min
Dissolve 2 tsp active dry yeast in 200 ml warm milk with 1 tsp sugar.
- 28 min
Mix 400 g flour, 1/2 tsp salt, 1 tsp cinnamon, 50 g sugar, 150 g cooled mashed potato, 50 g melted butter, and 1 egg.
- 360 min
Add the yeast; knead 8 minutes; rise 1 hour.
Watch outThe potato dough is ready when doubled and jiggly-soft — the mashed potato makes it stickier than usual, so don't add flour to fight it.
- 430 min
Shape into a large round; place on a lined tray; rise 30 minutes.
- 530 min
Bake at 180°C for 30 minutes until golden; cool.
Watch outBake until golden and hollow-sounding tapped underneath — the potato crumb stays moist, so use the sound, not just a set top.
- 65 min
Make icing: mix 200 g icing sugar, 30 g softened butter, 50 g desiccated coconut, and 2 tbsp hot water.
- 73 min
Spread thickly over the cooled bun.
- 81 min
Cut into thick slices; serve buttered.
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