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desserts-baking

Potato Buns

Light, fluffy and addictively tasty!

215 12
Potato Buns | DonalSkehan.com, Light, fluffy and addictively tasty!

desserts-baking

Potato Buns

Light, fluffy and addictively tasty!

Friday, October 4, 2019
US / METRIC

250g russet potatoes, peeled and diced

75ml milk

350g bread flour

4 tsp sugar

1 x 7g sachet instant yeast

1 tsp fine sea salt

50g butter, melted

1 free range egg, beaten

1 tbsp sesame seeds

1 tsp sea salt flakes

8 oz russet potatoes, peeled and diced

2.5 oz milk

2 1/2 cups bread flour

4 tsp sugar

1 x 7g sachet instant yeast

1 tsp fine sea salt

1/4 cup butter, melted

1 free range egg, beaten

1 tbsp sesame seeds

1 tsp sea salt flakes

Stand mixer with dough hook

Large pot

Large bowl

Baking sheet

2hr 15mins
Serves 12

The best potatoes to use for this are starchier potatoes as the starch breaks down the gluten in the flour which in turn creates a softer bun. Make sure to allow the cooking liquid to cool a little before using it, if it’s too hot it will kill the yeast in the mix. Don’t cut the proving times short, these are essential to a light bun.

Grease two baking trays with a little oil, dust with flour and set aside.
Bring a small pot of salted water to the boil. Add the potatoes and place into the pot of boiling water, simmer for 10-15 minutes. Drain, reserving 75ml of the cooking liquid and return the potatoes back to the pan to remove a little of the excess water/moisture. Pour the milk in with the reserved cooking liquid which will help it to cool a little.
Mash the potatoes and add to a stand alone mixer along with the flour, 3 teaspoons of sugar, yeast and salt along with the melted butter and reserved liquid/milk mix. Mix with a dough hook for 6-8 minutes or until the dough looks smooth, it is a little sticker than regular dough so don’t be afraid of this. Using floured hands remove the dough from the bowl, shape into a rough ball and return to a clean lightly greased bowl, cover with cling film or a damp tea towel and leave in a warm place for an hour to rise. It should have doubled in size after this time.
Turn the dough out onto a clean work surface and divide into 12 equal pieces. Lightly dust your hands in flour and shape each piece of dough into a ball by pulling your thumbs down over the sides of the dough and pinching the dough together at the bottom in circular motions. Lay 6 balls of dough on each baking tray, spacing them evenly apart. Flatten each into a disk of dough that’s roughly 7.5cm in diameter. Cover with a damp tea towel and allow to prove in a warm place for about 30 minutes or until doubled in size.
At this stage preheat oven to 180°C/350°f/gas mark 4.
Lightly brush the tops of the dough with the egg and sprinkle with sesame seeds, sugar and salt. Place in the over for 15 minutes until golden and cooked through, transfer to a wire rack and leave to cool.
2hr 15mins
Serves 12

Ingredients
US / METRIC

250g russet potatoes, peeled and diced

75ml milk

350g bread flour

4 tsp sugar

1 x 7g sachet instant yeast

1 tsp fine sea salt

50g butter, melted

1 free range egg, beaten

1 tbsp sesame seeds

1 tsp sea salt flakes

8 oz russet potatoes, peeled and diced

2.5 oz milk

2 1/2 cups bread flour

4 tsp sugar

1 x 7g sachet instant yeast

1 tsp fine sea salt

1/4 cup butter, melted

1 free range egg, beaten

1 tbsp sesame seeds

1 tsp sea salt flakes

You'll Need

Stand mixer with dough hook

Large pot

Large bowl

Baking sheet

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