Potatoe Buns
Von From Luxembourg With Loaf · Zuletzt bearbeitet 22. Juli 2026
Potatoe Buns
Von From Luxembourg With Loaf · Zuletzt bearbeitet 22. Juli 2026
Forked from Pumpkin BunsPumpkin Buns by @from-luxembourg-with-loaf
My best friend asked me to bring some buns for his birthday. As I already have a delicious recipe using pumpkin, I wanted to make them with potatoes this time. I also added a poolish for extra flavour and a tangzhong to keep the buns soft. The result was brilliant – bring on the birthday!
- Gesamtgewicht
- 717.2g
- Ausbeute
- 6Stück
- Stückgewicht
- 120g
- Hydration
- 54%
Zutaten
Poolish
100.2gThangzong
100gProzess
Poolish Preparation
Combine the poolish ingredients thoroughly. Cover and leave to ferment overnight at room temperature.
Tangzhong
Prepare the thangzong by cooking milk with flour until it's a think paste. Put in a glas and store in the fridge over night.
Mixing
Combine all ingredients in a mixer. Mix on low speed for approximately 10 minutes. Then increase to high speed and mix for an additional 5 minutes until the dough is fully developed.
Bulk Fermentation
Transfer the dough to a greased container. Wait for about 1-2 hours until it has been doubled in size.
Dividing and Shaping
Divide the dough into 6 equal pieces. Shape each piece into a tight, round bun, ensuring good surface tension. Place the buns on a baking sheet and cover them to prevent drying.
Proofing
Allow the shaped buns to proof for 60 to 90 minutes, or until they have doubled in size.
Pre-Bake Preparation
Gently brush the proofed buns with an egg wash. Optionally, garnish with sesame seeds.
Baking
Post-Bake Finishing
Immediately upon removing the baked buns from the oven, brush the tops with melted butter to soften the crust or spray with water.
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