Dough:
200g bread flour: This flour provides the structure needed for a soft and fluffy bread.
61g (1) room temperature egg: Helps bind the ingredients and adds richness to the dough.
80ml warm milk: Activates the yeast and makes the dough tender.
4g instant dry yeast (1 big tsp): Leavens the dough to make it rise.
20g sugar (2 tbsp): Adds a touch of sweetness and helps activate the yeast.
3g salt (1 flat tsp): Enhances the flavor of the dough.
30g melted unsalted butter (5 tbsp): Adds richness and flavor to the dough.
Potato Filling:
2 potatoes (430g, weight with peels): Provides a creamy base for the filling.
3 pinches of salt: Season the potatoes to taste.
A little pepper powder: Adds a subtle spice.
40g heavy cream or milk (4-5 tbsp): Makes the filling creamy and smooth.
140g mozzarella cheese: Melts beautifully and adds a delicious cheesy flavor.
TOppings:
Milk (for brushing before baking): Gives the buns a golden, shiny finish.
2 tbsp melted unsalted butter (for brushing after baking): Adds a rich, buttery flavor to the baked buns.
Parsley (optional, for garnish): Adds a fresh, vibrant touch.
Method:
1. Prepare the Dough:
In a large bowl, combine the bread flour, sugar, and salt.
Dissolve the instant dry yeast in warm milk and let it sit for about 5 minutes until foamy.
Add the egg and yeast mixture to the dry ingredients, stirring to combine.
Mix in the melted butter and knead the dough until it is smooth and elastic. This can be done by hand or with a stand mixer.
Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Prepare the Potato Filling:
Peel and cut the potatoes into chunks. Boil them in salted water until they are tender.
Drain the potatoes and mash them with salt, pepper, and heavy cream or milk until smooth.
Stir in the mozzarella cheese until well combined. This will add a gooey texture and delicious flavor to the filling.
3. Assemble the Buns:
Preheat your oven to 180°C (350°F).
Punch down the risen dough and divide it into equal portions (about 10-12).
Flatten each portion into a disk and place a spoonful of the potato filling in the center.
Pinch the edges of the dough together to seal the filling inside, and shape the dough into a ball.
Place the filled buns on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
4. Prepare for Baking:
Brush the tops of the buns with milk to ensure a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and cooked through.
5. Finish the Buns:
Once baked, brush the tops of the buns with melted unsalted butter for extra flavor and a shiny appearance.
Sprinkle with chopped parsley if desired for added color and freshness.
