Savory Pull-Apart Bread with Wild Garlic

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.

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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.

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15 gram
Powdered Sugar

42 gram
Fresh Yeast

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Make the dough

Put the mashed potatoes, 150 g of flour and the yeast starter with the potato water into a bowl. Mix together and let rise for twenty minutes. Then add the egg, the remaining flour, salt and soft margarine. Work into a soft, non-sticky dough. It may still be a touch sticky at this stage — that's fine.

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600 gram
Medium-Fine Wheat Flour

2 piece
Chicken Eggs

5 gram
Salt

50 gram
Vegetable Fat, Butter Flavor
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Let it rise

Cover with a tea towel and leave to rise in a warm place for an hour. The dough should noticeably increase in size and become light and airy, full of little bubbles. Towards the end of the rising time, prepare the filling.
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Make the filling

Finely chop the wild garlic. Grate the cheddar finely. Dice the shallot into small pieces. Melt the margarine.

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100 gram
Wild Garlic

150 gram
Cheddar

1 piece
Shallots

50 gram
Vegetable Fat, Butter Flavor
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Roll out the dough and sprinkle with filling

Turn the risen dough out onto a floured surface and roll into a rectangle roughly 35 x 45 cm. Brush with the melted margarine, then sprinkle over the wild garlic, shallot and grated cheddar.
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Cut in half

Cut the rectangle lengthwise into two halves.
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Roll up towards the cut edge

Roll each half into a log, rolling towards the center — i.e. towards the cut edge.
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Slice into pieces

Cut each log into pieces about 6 cm wide.
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Seal the edges

Grease a round baking tin with a little margarine. Neatly tidy up each sliced piece from the log — just as you would when shaping filled yeast buns — and seal both cut sides with dough.
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Brush with melted margarine

You should now have neat little buns. Brush them all over with the remaining melted margarine left over from brushing the dough.
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Arrange in the tin

Arrange the buns in the round tin, nestled snugly side by side. Once they're all in place, brush the surface with the rest of the melted margarine. Bake in an oven preheated to 200 °C for 25 minutes.
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Tip:

These savory bites are delicious on their own, but they also make a wonderful accompaniment to, say, a spring egg spread with wild garlic.

Savory Pull-Apart Bread with Wild Garlic

Name: Cheesy Wild Garlic Pull-Apart Bread
Prep time: 41 min
Cook time: 45 min
Total time: 167 min
Yield: 5
Cuisine: German
Ingredients: 100 gram Wild Garlic; 42 gram Fresh Yeast; 300 gram Type B Potatoes – Side-Dish (Salad) Potatoes; 5 gram Salt; 150 gram Cheddar; 15 gram Powdered Sugar; 600 gram Medium-Fine Wheat Flour; 2 piece Chicken Eggs; 1 piece Shallots; 100 gram Vegetable Fat, Butter Flavor

bohynekuchyne

Prep 41 min Cook 45 min

Plus 1 h 10 min of resting (not counted in active time)

10 Ingredients

14 Steps

Medium Difficulty

What's in it?

847 kcal

Calories

106 g

Carbohydrates

35 g

Fats

29 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Have you been looking forward to the first wild garlic leaves poking through the ground, just like me? Head into the woods and make the most of its short season. Wild garlic is so good that it's only around for a very brief time — but maybe that's for the best. If it grew in the forest all year round, we might grow tired of it and it wouldn't taste quite so wonderful.

Vegetarian High-protein Bread & Rolls

Step-by-step method

At a glance

Boil the potatoes

For this step

Let it cool

Make the yeast starter

For this step

Make the dough

For this step

Let it rise

Make the filling

For this step

Roll out the dough and sprinkle with filling

Cut in half

Roll up towards the cut edge

Slice into pieces

Seal the edges

Brush with melted margarine

Arrange in the tin

Tip:

Savory Pull-Apart Bread with Wild Garlic

Ingredients — what you'll need

What's in it?

About this recipe

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