Recipe by CocinaCubana
A sweet, buttery yeast bun from The Family Christmas Cookbook: Best-loved Recipes from the Christmas Annual
Top Review by Gerry
Awesome sweet and buttery buns! Haven't made yeast dough using potato for far too long - it makes for taste plus. Great instructions. The butter/sugar in the centre was a first for me - made for a wonderful treat to serve for brunch! Thank you for sharing a recipe that is now in my Special Occasion Cookbook!
- 1 medium potato, peeled and cubed
- 1⁄4 cup water
- 1⁄2 cup butter
- 4 -5 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package active dry yeast
- 2 eggs, beaten
- 1⁄4 cup cold butter
- 8 teaspoons sugar
Directions See How It's Made
- Place cubed potato and enough water to cover in small saucepan. Bring to a boil; reduce heat to medium-low. Cook potatountil fork-tender. Drain, reserving 1/2 cup of the potato water. Mash potato to measure 1/2 cup; set aside.
- In the same saucepan combine potato water, 1/4 cup of water and1/2 cup butter. Heat until very warm (120 to 130 degrees F).
- Meanwhile, in a large bowl, combine 2 cups of the flour, the sugar,salt, and yeast; mix well. Add warm potato water mixture; beat until well blended. Add remaining flour, 1/2 cup at a time, beatinguntil smooth. Cover and refrigerate 8 to 24 hours.
- Grease cookie sheets. Punch down dough several times to remove all air bubbles. Place dough on lightly floured surface. Knead dough 6 to 10 minutes or until smooth and elastic. Dividedough into 16 pieces. Shape each into smooth, round bun; place on greased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until doubled in size, about 45 minutes.
- Heat oven to 375 degrees F. Uncover dough. Cut 1/4 cup cold butter into 16 equal pieces. Press one piece into the center of each bun. Sprinkle each with 1/2 teaspoon sugar. Bake 20 to 30 minutes or until golden brown. Serve warm.