Potato Buns

Name: Potato Buns
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Cuisine: Italia
Ingredients: 650 g Type 1 flour; 270 g Whole milk; 195 g Boiled potatoes; 3.5 g Dry yeast; 12 g Fresh yeast; 3 units Egg yolks; 1 unit Whole egg; 13 g Salt; 50 g Sugar; 75 g Butter

@cucinare_per_te

Category: Yeast-based

Soft and delicious potato buns, perfect for fluffy and tasty sandwiches. Ideal for filling or enjoying on their own.

Difficulty: Medium

Cooking time: 30 minCooking: 30 min

Preparation time: 40 minPreparation: 40 min

Country: Italia

cucinare_per_te@cucinare_per_te

Ingredients

No. Servings

Type 1 flour650g
Whole milk270g
Boiled potatoes195g
Dry yeast4g
Fresh yeast12g
Egg yolks3units
Whole egg1unit
Salt13g
Sugar50g
Butter75g

Preparation

STEP 1 OF 9
Dissolve the yeast in the milk and let it rest for 5 minutes.
STEP 2 OF 9
Combine the sifted flour, boiled and mashed potatoes, and start kneading.
STEP 3 OF 9
Gradually add the beaten eggs, and once the dough is formed, add the sugar in batches and then the salt.
STEP 4 OF 9
Knead the dough again and add the butter a little at a time, continuing to knead until you get a smooth dough.
STEP 5 OF 9
Transfer the dough to the work surface, make folds with wet hands, and form a ball.
STEP 6 OF 9
Let the dough rise in a bowl covered with plastic wrap until doubled in size.
STEP 7 OF 9
Divide the dough into pieces of 100-120 g, form balls, and brush the surface with water.
STEP 8 OF 9
Let the balls rise until doubled in size.
STEP 9 OF 9
Brush the surface with beaten egg yolk and milk, sprinkle seeds as desired, and bake in a static oven at 180°C for 25-30 minutes or until golden brown.

Suggestions

Bowl
Static oven
Plastic wrap

General Information

Storage notes

Store in an airtight container for 2-3 days.

More information

Perfect for filled sandwiches or to enjoy on their own.

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 9

Dissolve the yeast in the milk and let it rest for 5 minutes.

STEP 2 OF 9

Combine the sifted flour, boiled and mashed potatoes, and start kneading.

STEP 3 OF 9

Gradually add the beaten eggs, and once the dough is formed, add the sugar in batches and then the salt.

STEP 4 OF 9

Knead the dough again and add the butter a little at a time, continuing to knead until you get a smooth dough.

STEP 5 OF 9

Transfer the dough to the work surface, make folds with wet hands, and form a ball.

STEP 6 OF 9

Let the dough rise in a bowl covered with plastic wrap until doubled in size.

STEP 7 OF 9

Divide the dough into pieces of 100-120 g, form balls, and brush the surface with water.

STEP 8 OF 9

Let the balls rise until doubled in size.

STEP 9 OF 9

Brush the surface with beaten egg yolk and milk, sprinkle seeds as desired, and bake in a static oven at 180°C for 25-30 minutes or until golden brown.

Macronutrients (100 gr)

Energy (kcal)	258.44
Carbohydrates (g)	33.98
of which Sugars (g)	4.69
Fat (g)	10.36
of which Saturates (g)	4.52
Protein (g)	8.85
Fiber (g)	1.16
Sale (g)	0.34