Ingredients
- Handful rock salt
- 3 large Rooster potatoes
- 320g strong flour
- 14g fast action yeast
- 12g sea salt
- 15g caster sugar
- 50ml milk
- 50g creme fraiche
- 2 whole eggs
- 125g soft butter
- 2 egg yolks for egg wash
- Chives, diced to garnish
- Line a baking tray liberally with rock salt and place the potatoes on it. Bake at 200 degrees for 50 minutes, then remove the potato pulp from the skins and place through a ricer or mash them. Reserve this for the dough.
- To make the dough, add the flour, potato, dried yeast, salt and sugar to a mixer and mix with a dough hook.
- Warm the milk to just above hand temperature and add to the mixer along with the crème fraîche. Mix for two minutes, then add the eggs and mix for a further 5-6 minutes until a smooth dough is formed.
- Now add the softened butter gradually and mix for 10 minutes until the dough is glossy and has cleaned the bowl. Transfer to a greased bowl, cover and allow to double in size.
- Knock the dough back on a floured surface, shape into six balls and place them in a heavily buttered round tin, with one in the centre.
- Allow to triple in size, then brush with egg wash and bake at 200 degrees for 15-18 minutes, until golden brown.
- Garnish with chopped chives.
