Savoury buns with potato and cheese filling are baked goods that can be boldly served for breakfast, dinner, and also as an addition to soups. The preparation of these buns is very simple. I start the whole process with making a yeast dough, for which I use water, not milk or yoghurt. After making the dough, I put it aside to rise, during which I work on the filling. The filling is a potato and cheese filling and I start its preparation by boiling the potatoes, then cooling them down and mincing. Once minced, I add cheese, milk, onion and spices to it. When the dough has risen, I divide it into several parts, form it into balls and fill it with the filling. I leave the buns to rise, brush them with an egg and bake them for over 30 minutes. These buns are delicious when served while still warm, at least that’s how they taste best for me. However, when I use them later on and not right after baking, I microwave them for a few seconds before serving.
I recommend the following recipe for buns with potato and cheese filling and I wish you a happy baking 馃檪
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Ingredients for buns with potato and cheese filling.
Potato and cheese filling:
- 30 g green onion
- 400 g boiled potatoes
- 1/2 teaspoon of salt
- 80 ml milk
- a pinch of pepper
- 100 g cheese
Dough:
- 30 g fresh yeast
- 220 ml lukewarm water
- 400 g all-purpose flour
- 1 teaspoon of crystal sugar
- 1 teaspoon of salt
- 2 tablespoons of oil
Additionally:
- egg for brushing the buns
How to make buns with potato and cheese filling.
Potato and cheese filling preparation.
Press the boiled, lukewarm or cold potatoes through a potato ricer. Add the grated cheese, finely chopped green onion, milk, salt and pepper to them. Combine all ingredients very gently. Stir with a spoon until you get a creamy mass.
Dough preparation.
Pour lukewarm water into a cup, add yeast, mix thoroughly and set it aside for 10 minutes.
Sift the flour into a bowl, add crystal sugar, salt, oil and yeast with water to it. Stir, then kneading the dough for 5-6 minutes. Afterwards, cover the bowl containing the dough with a cloth and set it aside for an hour in a warm place for the dough to rise. After that time, put the dough on the pastry board, degas it and divide it into 10 parts. Form a ball from each part, flatten them, stretch them slightly with your hands, creating a well in its center, to where you can place the filling. Transfer the buns on a baking tray lined with baking paper and set them aside for about 25 minutes to rise. Beat an egg with a fork and brush each bun with it. Put the buns in the oven preheated to 190 degrees Celsius and bake for about 35 minutes.
Good to know when making buns with potato and cheese filling.
I boiled the potatoes for 30 minutes from the moment the water started to boil. After peeling each potato, I cut them in half, not into very small pieces. If you do so, the cooking time for the potatoes may be shorter.
If you do not have a potato ricer at home, you can also mash the potatoes with a potato masher or mince them in a food processor.
The cheese I use most often when making these buns is Gouda cheese.
You will obtain 10 medium-sized buns from the given amount of ingredients.
Do you like buns? If so, try our recipe for Pumpkin buns.
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