Recipe for 9 Fluffy Potato-Infused Buns:
Ingredients:
- 370g of bread flour
- 15g of sugar
- 8g of instant dry yeast
- 8g of salt
- 140g of room temperature milk
- 1 large egg (at room temperature)
- 50g of unsalted butter (softened and diced)
- 150g of starchy potatoes (alternatively, use all-purpose potatoes), boiled, cooled, and passed through a ricer
For the topping:
- 1 beaten egg for the glaze
- A sprinkle of sesame seeds
Method:
- In your stand mixer’s bowl, combine all ingredients except for the butter and potatoes.
- Start the mixer, allowing the ingredients to blend. The mixture might seem somewhat dry initially.
- Continue kneading for 5 minutes on a medium setting.
- Slowly incorporate the diced butter into the mixture, adding one piece at a time.
- Gradually fold in the riced potatoes.
- Keep kneading for about 10-15 minutes or until the dough becomes elastic and passes the window-pane test.
- Move the dough to a bowl that’s been lightly greased. Allow it to rise for about 90 minutes or until it has doubled in volume.
- Split the risen dough into 9 portions, each weighing around 90g. Shape them into tight balls.
- Lay them out on a baking tray lined with parchment paper. If you have 10 cm baking rings, you can use them, but they’re optional.
- Let them rise, covered, for another 45 minutes or until they’ve expanded and appear fluffy.
- Gently brush each bun with the beaten egg, sprinkle sesame seeds on top, and then bake in a preheated oven at 350°F/180°C for about 12-15 minutes.
- Once baked, set them aside to cool for at least 10 minutes. They’re now ready to complement your favorite grilled dishes!
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