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Potato Buns
Potato Buns is a traditional Irish recipe for a classic breakfast bun leavened with yeast that has mashed potatoes in the dough and which is a staple of bead and breakfasts the length and breadth of Ireland. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato Buns.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+120 minutes proving)
Makes:
8
Rating: 
Tags : Bread RecipesBaking RecipesIrish Recipes
These potato-based bread buns are a staple of bead and breakfast establishment (B&Bs) up and down the length and breadth of Ireland. They are very easy to make and very tasty and are excellent served as an accompaniment to a traditional Irish breakfast (bacon, sausages, eggs, black pudding and tomatoes). They also work very well at barbecues.
Ingredients:
2 packets (15g) active, dried, yeast
4 tbsp warm water
250ml mashed potatoes (boiled potatoes passed through a ricer or food mill)
250ml lukewarm potato water (saved from boiling the potatoes)
100g unsalted butter, diced
1 1/2 tsp salt
50g granulated sugar
750g (about) plain flour
2 tsp olive oil
1 tsp fine semolina or cornmeal
1 large egg, beaten
8 tbsp poppy seeds
Method:
Place the warm water in a mug and sprinkle over the yeast. Stir to combine, cover with a just damp cloth and set aside for about 10 minutes or until the mixture is very frothy.
In the meantime, combine the potatoes, potato water, butter, salt and sugar in a bowl. Mix thoroughly to combine then stir in the yeast mixture. Slowly add the flour, 100g at a time, and continue adding and stirring to mix until the dough comes together as a ball (you may not need all the flour).
Turn the resultant dough onto a lightly-floured work surface and knead until the dough is soft and elastic (about 10 minutes). Form the dough into a ball and place in a bowl lightly-greased with olive oil. Turn the dough to coat in the oil then cover the bowl with clingfilm (plastic wrap) and set aside in a warm place to rise until doubled in volume (about 90 minutes).
Remove the clingfilm from the surface of the bowl and knock the dough back. Re-cover the bowl and allow to rise again for 10 minutes.
After this time, divide the dough into 8 equal pieces and shape into balls. Pat each ball of dough into a baking ring about 10cm in diameter. Set the rings on a baking tray covered with baking parchment and dusted with the semolina or cornmeal.
Cover with clingfilm and allow to rise in a warm place for 45 minutes. After this time, remove the clingfilm then use the heel of your hand to gently compress the buns. Brush the tops lightly with the beaten egg and sprinkle over the poppy seeds. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until golden brown.
Remove from the oven and allow to cool slightly. Take the buns out of the ring and split in half horizontally.
Serve with butter and a hearty breakfast.
