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Potato Buns

Potato Buns

Image credit: Cookidoo International
Prep Time 30 mins
Total Time 3 hrs
Servings 24


Potato buns

  • 200 g Russet potatoes, cut into cubes (1 cm)
  • 70 g Water
  • 120 g Fresh milk, room temperature
  • 1 tsp Dried yeast
  • 70 g Sugar
  • 1 Egg
  • 450 g Bread flour
  • 40 g Butter, softened, plus extra for greasing or 40 g olive oil, plus extra for greasing

  • ¼ tsp Salt

Custard cream


Potato buns

  • Place potatoes and water in a mixing bowl, cook 8 min/100°C/speed 1. Blend 30 sec/speed 5. Transfer to a small bowl and set aside. Clean mixing bowl.
  • Place milk, dried yeast, sugar and egg in a mixing bowl, mix 1 min 30 sec/37°C/speed 2.
  • Add high protein flour, butter, reserved potatoes and salt, and knead for 4 min/. Transfer dough to a large bowl, cover with a damp kitchen towel and let it rise in a warm place until doubled in size (approx. 1 hour). Grease 2 baking trays (20 cm x 20 cm) with butter. Set aside. Clean mixing bowl.

Custard cream

  • Place milk, butter, vanilla extract, plain flour, cornflour, sugar, egg yolks and custard powder in a mixing bowl, cook 10 min/90°C/speed 2 until thickened. Transfer to a bowl, cover with cling film and set aside.
  • Divide dough into 24 pieces, form each into a ball and place them on a prepared baking tray (1.5 cm apart). Cover with a damp kitchen towel and let rise again in a warm place until doubled in size (approx. 1 hour). During the last 10 minutes of proofing, preheat the oven to 170°C. Brush dough with a lightly beaten egg using a pastry brush. Transfer reserved custard cream to a piping bag and pipe custard cream on the dough surface in a cross pattern.
  • Bake for 20-25 minutes (170°C) or until golden brown. Remove buns from the tray and allow to cool completely on a cooling rack before serving.


  • To avoid the dough sticking to your kitchen towel while rising, you can use cling film, plastic wrap or a pastry mat instead.
  • Always preheat your oven before baking. The baking time and temperature illustrated here are general guidelines. Make necessary adjustments on the time and temperature to suit your oven.
  • If local potatoes are used, reduce fresh milk to 100 g; they contain more water compared to Russet potatoes.
  • Serve remaining custard with ice cream, fruit crumble, apple strudel or use it as filling for cream puffs or pie.