POTATOES BUNS

Ingredients

0.400 K Bread flour (12.5% protein).

0.007 K Dry yeast.

2.000 Pc Egg yolks

0.120 K Whole milk.

0.120 K Water

0.030 K Granulated Sugar.

0.005 K Salt.

0.080 K Soft butter.

*Egg wash as needed.

Method.

1. Combine the dry ingredients and place them on the surface of a table, make a well in the
center to pour the whole milk, water, yeast and egg yolks.
2. Knead the dough with your hands or 5 minutes. The dough must be homogeneous.
3. Add the the smash potatoes and knead the dough for 5 minutes.
4. Add the butter and knead the dough for 10 minutes.
5. Pour the dough in a bowl, cover with plastic film and let rest in the fridge for 30 minutes
6. Punch and fold. The dough is punched to remove gas. It is folded to add strength.
7. Divide the dough into 100 g portions.
8. Line a sheet pan with parchment paper and grease the parchment.
9. Shape the dough into a round and put each piece on the line sheet pan.
10. Let the dough rest, covered, until relaxed, 40 minutes.
11. Brush the buns lightly with egg wash.
12. Bake in a 180° C oven until a rich golden brown, 12 to 15 minutes.
13. Cool completely on racks.

*Egg wash
Ingredients

0.115 K whole eggs

0.115 K Milk

Salt Pinch

Method

Combine the eggs, milk, and salt using a wire whip (whisk).