Log in

Join

I need an account

photo: vkusnyblog.ru Russian Potato Buns

Russian Potato Buns

Do not be scared of the name – actually, there is not much potato in these buns, and in the end it is not felt at all. The buns themselves are very delicate and fluffy. Their softness is not lost even after a night in a plastic bag. In a word, I am (and not only me) simply in wild delight from this batch. It is a pity that I limited myself to flour soup – so I would eat them and eat without end ... By the way, these rolls look like something similar to the Ukrainian donuts to borscht – if they are poured on top with garlic sauce, they will completely come down for them.

Steps

  • 1. Mix milk, water, sugar, salt and butter and heat to a warm state so that the oil begins to melt.
  • 2. Add the mashed potatoes to the mixture, whisk all together with the mixer for 2-3 minutes. Brew yeast in this mixture, add 150 g of flour and whisk again until smooth.
  • 3. Gradually add the rest of the flour and mix a smooth non-sticky dough.
  • 4. Put it into a bowl, cover and let it come in a warm place for an hour. The dough should be doubled. Divide approached dough into 18-20 balls. From each one roll out (not thinly) a flat cake.

  • 5. The edges of the flat cake are collected to the center.
  • 6. Turn the ball stucco down, cover with the palm like this:
  • 7. and do 20-30 circular movements with your hand so that you fix the nodule. Put the balls on the baking sheet covered with parchment (do not cover Teflon).
  • 8. Leave for proofing for 30-40 minutes – buns should increase in volume in 1,5-2 times. Grease approached buns with whipped milk yolk. Put into the oven preheated to 200 degrees and bake until cooked and ruddy, for about 20 minutes. Serve.

  • 9. Note: if you put a little more sugar in the dough, you will get a sweet bun for tea. In addition, for greater sweetness before baking they can be sprinkled with sugar.


Baking

Ingredients

  • Mashed potatoes
    150 g
  • Milk
    80 ml
  • Sugar
    50 g
  • Egg
    1 pcs
  • Active dry yeast
    7 g
  • Water
    80 ml
  • Butter
    70 g
  • Whole wheat flour
    450 g
  • Salt
    1 tsp

follow us on