Ingredients — what you'll need
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- 1 piece Shallots
- 42 gram Fresh Yeast
- 150 gram Cheddar
- 100 gram Wild Garlic
- 600 gram Medium-Fine Wheat Flour
- 15 gram Powdered Sugar
- 2 piece Chicken Eggs
- 100 gram Vegetable Fat, Butter Flavor
- 300 gram Type B Potatoes – Side-Dish (Salad) Potatoes
- 5 gram Salt
Step-by-step method
At a glance
You're making a fragrant pull-apart bread where a potato-based dough gets stuffed with wild garlic, cheddar, and shallots, then shaped into individual rolls that bake together in one tin. The most time-consuming part is the rising (about an hour), but the actual hands-on work is straightforward—mixing the dough, preparing the filling, and rolling everything up takes less than 30 minutes before it hits the oven.
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Boil the potatoes
Peel the potatoes, cut them into small pieces and boil in unsalted water until completely tender. Once cooked, keep 100 ml of the hot potato water and drain the rest.
Ingredients
- 300 gram Type B Potatoes – Side-Dish (Salad) Potatoes
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Let it cool
Let the potatoes cool slightly, then blend or mash them until smooth. Let the potato water cool down too, until it's just lukewarm — about the same temperature you'd use to activate yeast in milk.
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Make the yeast starter
Stir the sugar into the lukewarm water and crumble in the yeast. Once bubbles start forming on the surface, the starter is ready.
Ingredients
- 15 gram Powdered Sugar
- 42 gram Fresh Yeast
