Rich Raisin Buns from Potato Yeast Dough
Baking and Desserts • European
Description
Rich Raisin Buns from Potato Yeast Dough
Ingredients
- Salad Potatoes 3 pieces
- Milk 1½ cups
- Wheat Flour 25 oz
- Chicken Egg 1 piece
- Dry yeast 0 oz
- Sugar ½ tablespoon
- Salt 0.3 teaspoons
- Light Raisins, Seedless to taste
- Safflower Oil 3 tablespoons
- Melted Cheese 5 tablespoons
Step-by-Step Guide
Step 1
Prepare the potato yeast dough: dissolve the dry yeast in 1.5 cups of milk, then add 250 g of flour. Leave the sponge in a warm place for about 1 hour.
Step 2
Boil the potatoes and mash them into a puree using a blender.
Step 3
When the sponge has risen, add 2 tablespoons of melted butter, 1 egg, 0.5 tablespoons of sugar, 0.3 teaspoons of salt, the potato puree, and mix well. Add the remaining flour and knead the dough (to prevent the dough from sticking to your hands, grease your hands with sunflower oil). The dough should be smooth. If the dough is not uniform and smooth with the given amount of flour, add more flour. Leave the dough in a warm place for about 3 hours.
Step 4
Add the raisins to the dough and mix.
Step 5
Beat 2 eggs.
Step 6
Melt 3 tablespoons of butter.
Step 7
Form buns from the prepared potato yeast dough, brush them with the beaten egg and melted butter. The buns should be generously coated with melted butter, so if the specified amount of melted butter (3 tablespoons) is not enough for brushing the buns, melt more butter.
Step 8
Bake for 20–25 minutes in an oven preheated to 355°F.
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