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Cooking
Savoury Pull-Apart Bread with Wild Garlic
· 5 servings
Boil the potatoes
Peel the potatoes, cut them into small pieces and boil in unsalted water until completely tender. Once cooked, save 100 ml of the hot potato water and drain the rest.
Let it cool
Let the potatoes cool slightly, then mash them until smooth. Let the potato water cool down too, until it's only lukewarm — about the same temperature as milk you'd use to activate yeast.
Make the yeast starter
Stir the sugar into the lukewarm water and crumble in the yeast. Once bubbles form on the surface, the starter is ready.
Make the dough
Put the mashed potatoes, 150 g of flour and the yeast starter with potato water into a bowl. Mix well and leave to rise for twenty minutes. Then add the egg, the remaining flour, salt and softened margarine. Work the mixture into a soft, non-sticky dough. It may feel a little sticky at first, but keep kneading until it comes together.
Let it rise
Cover the dough with a tea towel and leave to rise in a warm place for an hour. It should double in size and become light and full of air bubbles. Towards the end of proving, prepare the filling.
Make the filling
Finely chop the wild garlic. Grate the cheddar finely. Dice the shallot into small pieces. Melt the margarine.
Roll out the dough and sprinkle with filling
Turn the risen dough out onto a floured surface and roll it into a rectangle about 35 x 45 cm. Brush it with the melted margarine, then sprinkle over the wild garlic, shallot and grated cheddar.
Cut in half
Cut the rectangle lengthwise into two equal halves.
Roll each half towards the centre
Roll each half up into a log, rolling towards the cut edge in the middle.
Slice into pieces
Cut each log into pieces about 6 cm wide.
Seal the sides
Grease a round baking dish with a little margarine. Neatly tidy up each sliced piece, the same way you would when shaping filled sweet buns, and press the dough together to seal both cut sides.
Brush with butter
You should now have neat little buns. Brush them all over with the remaining melted margarine left from brushing the dough.
Arrange in the dish
Arrange the buns snugly side by side in the round baking dish. Once they're all in place, brush the top with the rest of the melted margarine. Bake in an oven preheated to 200 °C for 25 minutes.
Tip:
These savoury bites are delicious on their own, but they also make a wonderful accompaniment to, say, a spring egg spread with wild garlic.