Aussie Potato Hot Cross Buns - cooking recipe

Ingredients

Buns
1 medium-large potato
2 cups raisins (I used a mixture of black, red and golden)
2 (1/4 ounce) packages yeast
1/2 cup water, - 115 f
1/2 cup warm milk, - 115 f
2 teaspoons sugar
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup butter
2 large eggs
2 teaspoons cinnamon (you can use more traditional spices but I am allergic to nutmeg, so mix it up if you prefer them wit)
5 cups flour
1 egg, beaten
Crosses
2 cups powdered sugar
3 tablespoons milk
2 tablespoons butter
1/2 teaspoon vanilla

Preparation

BUNS: Peel and cut potato into 1\" cubes and boil in salted water until tender. Drain water and mash till smooth in consistency. Let cool to room temperature.
Soak raisins in enough hot water to cover and let sit for 1-2 hours (or even let soak overnight). Drain before use.
Grease up a 9\" x 13\" baking pan and set aside.
Grease up a large ceramic/glass/metal bowl and set aside.
Combine yeast, water, and milk and sugar into medium sized bowl and stir well. Let it rest for 5 mins till it becomes foamy.
In a large bowl mix potatoes, sugar, salt, butter, eggs, and cinnamon till the butter is well incorporated. Then add yeast mixture.
Add the flour one cup at a time till dough is firm enough to turn out onto floured surface.
Keep adding flour till it reaches a smooth elastic consistency (about 5-8 minutes) adding the raisins as you knead.
Place dough in the large greased bowl, flipping over once to allow the fat to coat and let rise 1 1/2 hours in a warm area (preferably between 80\u00b0-85\u00b0F). Cover with parchment or saran wrap.
Knead and punch down dough and divide in to 12 fist sized balls. Place in rows into the 9\" x 13\" baking pan. Cover and let them sit for second raise for 40 mins in warm area.
Snip tops with scissors to make crosses or decorations. Brush with egg yolk.
Bake 40-45 minutes at 375\u00b0F
Once out from the oven, let cool in pan for 30 mins, then turn out onto wire rack.
ICING: While the buns are cooling combine milk, sugar, butter, and vanilla. Add more icing sugar or milk to adjust consistency to form thick paste.
Place mixture into piping bag or into a Ziplock bag cut corner to pipe icing crosses (or whatever).
Serve with butter.