How to make fluffy and soft eggless milk buns with mashed potatoes that gives extra fluffiness to the dough, without using stand mixer!!
The perfect sof bread for your Holiday season.
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INGREDIENTS:
Makes 6 buns:
Dough:
240 g (2 cups) all purpose flour
1/2 tsp salt
13 g (1 tbsp) sugar
4 g (1 tsp) instant dry yeast or active dry yeast
65 g (1/3 cup) mashed potatoes
35 g (2+1/2 tbsp) unsalted butter, melted
120-130 g (1/2 cup + 1 tsp) milk, lukewarm
Topping:
13 g (1+1/2 tbsp) all purpose flour
1/8 tsp salt
1 tsp sugar
120 g (1/2 cup) milk, warm
1/8 tsp turmeric powder (optional)
INSTRUCTIONS:
Dough:
1.In a large bowl, place flour, salt and mix until well combined.
2.Add sugar, yeast and mix until combined.
3.Add lukewarm milk, melted butter, mashed potatoes and mix with a spatula until combined: you'll get a slightly sticky dough (add some extra milk if your dough is too dry or some flour if too sticky).
4.Transfer the dough onto the work surface and knead until smooth (max. 15 minutes). Don't add too much flour when you knead it, the dough has to be very soft and slightly sticky at the beginning, but it will quickly turn out not-sticky.
5.Form into a ball and place it in a greased bowl: let it rise in a warm place - covered with plastic wrap - for about 1-2 hours or until at least double in size.
6.Deflat the rised dough and form into a ball: equally divide it into 6 pieces (about 75 g each one).
7.Roll every piece into a ball.
8.Place every ball into a greased muffin mold.
9.Cover with plastic wrap and let it rise in a warm place for about 30 minutes (or until overcome the sides of the pan).
Topping:
1.In a small non-stick pan, place flour, salt and sugar.
2.Gradually add warm milk and keep on mixing to avoid lumps.
3.Cook over low heat until thicken: keep on mixing (it will be ready in few minutes).
4.Add Turmeric powder and mix well.
5.Transfer the mix into a piping bag, slightly cup the tip and set aside.
6.When the buns are rised, brush the top with some egg wash or a mix made with milk and turmeric powder.
7.Decorate the top of the buns with the flour-milk-yellow mix using the sac a poche.
8.Bake in preheated no-fan oven (upper and lower heat) at 180°C-350°F for about 19-20 minutes or until golden on top.
9.Cool down and serve it.
You can store in freezer for up to 2-3 months.
