Jalapeno Potato Buns Recipe
Incredible flavor in these potato buns with the jalapeno peppers. The texture and structure of these buns is incredible. Much like what imagine what being able to bite into a cloud would be like.
Ingredients:
2 large jalapeños, small dice
2-1/4 c unbleached AP or Bread four 425 g (may need more to get dough right depending on potato moisture and for dusting purposes)
3/4-1 c mashed potato 225 g (I like using mini gold potatoes)
4 g yeast about 1-1/4 t
3/4 c water or 178 g, warm to 100-110
1 tbsp heavy cream
1 tbsp or 14 g raw granulated sugar
1/2 tsp or 2 g salt, black pepper
4 tbsp or 56 g unsalted butter, softened
2 whole eggs
1 tsp pepper, freshly cracked
Tools needed:
Measuring cups and spoons if you don’t have a scale
Kitchen scale (preferred)
Stand mixer with dough hook
Sheet pan
Pastry brush
Sharp knife
Cutting board
Food mill if you have on, otherwise use a potato masher
Vegetable peeler
How to make it:
First thing I do is bloom the yeast. I prefer to bloom the yeast in warm water as I found that the dough rises quicker as opposed to mixing the yeast in with the dry ingredients. To do this, warm your water to around 95-110 degrees F. Add the yeast with the sugar. Mix thoroughly and let sit until a foamy raft forms on the top of the water. This can take up to 10 minutes depending on ambient temperature in your kitchen.
Wash the peppers and cut into small dice, seeds removed.
Peel and cook the potatoes until very soft. Mash potatoes with butter, pepper, cream and add to the mixing bowl. If you’re using a food mill, you don’t need to peel the potatoes. In a stand mixer, add all ingredients to mixing bowl except for the water yeast mixture, flour, eggs, peppers and salt. With the mixer on low, mix with the dough hook and add the eggs in one at a time. Add the bloomed yeast. Slowly add the flour, 1 c at a time. Mix until dough is shinny and not sticky, about 5-7 minutes. Add more flour 1 tbsp at a time if dough is too sticky. It should pull clean from the bowl after 5 minutes as it mixes if it properly hydrated. Remove the dough from the bowl and add the salt and the diced peppers. Kneed the dough to work in the salt and peppers briefly.
Place in a greased bowl, cover tightly, and let rise for 1-2 hours, until doubled in size. I place the bowl on top of my refrigerator to keep warm so it rises nicely.
Once doubled in size, tap the dough to release the gas. Place on lightly floured work surface and portion out into even sized balls about 75-80 g each. I use a bench scraper. You can easily take away or add more dough while weighing out and incorporate the dough pieces in the next step.
Once weighed, gently press in the dough pieces if you had to add some when weighing. Below is a picture folding the dough into itself to incorporate the dough pieces.
Folding the dough into itself like this helps build form and strength.
Rolling the dough in the palm of the hand will shape the dough and make it cohesive if you had to add small bits of dough when weighing.
Fold each of the dough balls into 4 quadrants over itself, turn over so the folds are now on the bottom and roll the dough in your hand in a circular direction to close the seam. The dough ball should come together and feel strong.
Place on baking sheet that has been dusted with flour, gently pat to flatten slightly and let rise for an additional 30 minutes to 1 hour or until doubled in size. I like to let the dough cold ferment in the refrigerator for 24 hours.
The dough should be doubled in size after the 24 hour cold fermentation period and proofed nicely.
When ready to bake, remove the buns from the refrigerator while the oven preheats (350 F). Before placing the buns into the oven, brush to tops and sides of the dough with melted butter and sprinkle lightly with coarse of flaky sea salt. Bake for 20-25 minutes. Brush buns with more butter, if desired. Allow to cool completely before using.
Enjoy!
Logan
