Potato Water Buns
Description
Homemade pastries for tea. Buns made with potato water turn out just as good as those made with milk. You can also use kefir, whey, or sour milk. Potato water has a starchy base, resulting in elastic, non-tearing dough. I like this version, especially because both the filling and the liquid are made from potatoes, making it quite economical. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Peel the potatoes. If you are making potato-filled buns, it's easier to boil the potatoes already peeled. However, you can also boil them in their skins, especially if the potatoes are young.
- 2
Step 2
We drain the broth from the boiled potatoes. We will need 450 ml. Pour 200 ml of it. Add yeast, sugar, and half a teaspoon of salt. Dissolve everything. Break in a couple of eggs. Whisk.
- 3
Step 3
Sift 1 cup of flour through a sieve. Prepare the starter. Cover with a towel and place in a warm spot for 2 hours.
- 4
Step 4
When the sponge dough rises, add the remaining flour through a sieve. Pour in the potato broth. Knead the dough. Place it again in a warm spot for 3 hours, until it rises. Meanwhile, prepare the filling. Mash the potatoes into a puree. Chop the onion and sauté it in a pan. Mix the puree with the onion. Season with salt and pepper. Shape the buns from the risen dough.
- 5
Step 5
Heat a pan with sunflower oil. Place the and fry on medium heat on both sides. They should rise directly in the pan. You can cover with a lid.
- 6
Step 6
Fried buns made with potato broth turned out extremely appetizing! They were snatched up right away—my family happened to be hungry! Try them yourself!