Potato Brioche Buns Recipe

Directions

• Peel the potato and cut up into 1-inch cubes. Place in sauce pan and add enough water to cover the potato cubes. Heat water to a boil, and continue boiling for about 10 minutes.
• Drain potatoes with a colander, and return potatoes to the pan. Cook on low heat for another minute, stirring constantly, to cook off a bit more of the water from the potatoes.
• Add in the butter, and blend potatoes/butter with an immersion blender, potato masher, food processor, or by whatever means you prefer. The potato puree should be very smooth and free of lumps.
• Proof the yeast by mixing together the yeast, sugar, and lukewarm water. Be sure the water is about 100 degrees F (too hot will kill the yeast; too cold will be less effective). Let sit for 5-10 minutes. The yeast mixture should become frothy and foamy.
• To a mixing bowl, add the proofed yeast mixture, bread flour, salt, blended potatoes, and one of the eggs. Give everything an initial stir with a fork to incorporate all the ingredients together.
• Knead the dough. If using a stand mixer, mix on medium speed for 5 minutes using the dough hook, and then knead 5 more minutes by hand on a lightly-floured counter. If not using a stand mixer, knead for 10 minutes by hand. Then form the dough into a ball.
• Lightly grease a clean bowl and place ball of dough into it. Cover entire bowl with damp towel or plastic wrap. Place in a slightly warm place and allow to rise, until it has about doubled in size (around 1 hour).
• Place dough on a lightly-floured counter and punch down, getting the excess air out. Press it flat into a square or circular shape, and cut into 4 equal sections. These 4 sections will become your 4 buns.
• Form each section into a tight ball, doing your best to pull all seams downward (such that they’re underneath the ball of dough when placed on a baking sheet). Place balls of dough on parchment paper-lined baking sheets and cover with plastic wrap. Set in a warm place for another 40 minutes to rise some more.
• After the dough balls have risen, gently press them down with an open-hand. Press them only a little bit; just enough to make them a bit more “hamburger-bun shaped” and a little less “ball shaped”.
• Using the other egg and a tablespoon of water, make a simple egg wash. Brush each of the buns with egg wash until thoroughly coated.
• Pre-heat oven to 425 degrees F. The buns will go on the top rack, but before putting them in the oven, place an oven-safe pan on the rack beneath the top rack (this can be an ordinary casserole dish or similar).
• Once the oven is fully heated, toss a handful of ice cubes into that oven dish that’s on the lower rack (this is done to create some steam while the dough is baking), and then place the baking sheets with your buns onto the top rack.
• Bake for 15-18 minutes. The color should be a rich golden yellow or brown. When finished, place on wire racks to cool. Wait until mostly cool before slicing.