If you like the potato and ham buns from Four Leaves Bakery, you should like these buns. I have always been wanting to make these buns but eh erm... laziness got the better of me. I did not like peeling of the potatoes and boiling it, and then mashing it. I thought the filling alone was quite "tedious" already. Okay.... maybe just me. Haha! Anyway I finally got myself to make them (I wasn't feeling that lazy that day hehe~), and I love it.
Buns sold outside nowadays do not come as cheap anymore. I am glad I make my own bread and can save spending that much on bread and buns!
Try making these and tell me if you like it 😉
Gelatinized Basic Sweet Bread recipe by Alex Goh
50g bread flour
35ml boiling water
1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.
Basic sweet bread dough
200g bread flour
10g milk powder
1/2 tbsp instant yeast
1/4 tsp salt
87ml cold water
1/2 cold egg (about 30g) - leftover egg to be used for eggwash
30g cold butter, cubed
Potato, Ham & Onion Fillings
280g potato, skinned, boiled and mashed
2 or 3 pcs ham, sliced into little cubes
1 onion, cut into small cubes
1/2 tsp salt
20g melted butter
A dash of black pepper
1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the side of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40 min or until doubled.
7. To make the filling - Pan-fry the onion cubes abit till slightly softened and fragrant. Set aside to cool. (You can skip this step if you are okay with the raw onion taste)
8. In a mixing bowl, add in mashed potato, cubed ham, onion bits followed by seasonings (except melted butter) and mix well to combine. Do a taste test and add more salt till need.
9. Drizzle melted butter over filling mixture and mix well.
10. Portion them equally according to the for the bun fillings, use a spoon to shape them into round shapes for easier wrapping and place them on a plate. Cover with clingwrap for later use.
11. Punch down dough to rid excess air, then divide dough into 6 or 8 or 10 equal portions and roll it round and set aside for 5 min to let it relax for easier rolling and wrapping.8. Roll out dough into a round shape.
9. Spoon a portion of potato filling onto centre of dough and wrap up.
10. Seal bottom of dough to secure fillings from spilling out. Set dough with sealed ends at bottom.
11. Place dough onto greased baking tin.
13. Cover with clean moist cloth and leave to proof for 40min.
14. Brush top with the leftover beaten egg (mixed with 1 tsp water) from the dough mix.
15. Bake in preheated oven at 180deg for 25min or till bun top turn slightly golden brown. (Every oven works differently so indicated temperature might or might not work for you.)