Usuba
Buns with Potato and Brynza
Soft and airy buns filled with baked potatoes and salty feta cheese. The yeast dough is tender thanks to its soft consistency and minimal amount of flour. The buns are topped with sesame seeds and served warm.
- Total
- 100 min
- Standard serving
- 279 g
Ingredients
Total 9
Instructions
- 1
Step 1
Dissolve the yeast in slightly warm milk, add sugar and let it sit for 15 minutes.
Add salt and vegetable oil. Boil the potatoes, peel them and grate on a fine grater or mash them. Crumble the feta cheese with a fork. Introduce the potatoes and feta cheese into the dough.
Gradually add the sifted flour, kneading soft and elastic dough. Don't overdo the flour — the buns should be airy, not dense.
Let the dough rise at room temperature until it doubles in size, approximately 1–1.5 hours.
- 2
Step 2
Divide the risen dough into 12 equal parts. Form each part into a round bun.
Place the buns on a baking sheet lined with parchment paper. Cover and let them rise for another 30–40 minutes.
Brush the buns with milk and sprinkle with sesame seeds.
- 3
Step 3
Bake in a preheated 180°C oven for 20–25 minutes until golden brown.
- 4
Step 4
Remove the buns from the oven and let them rest for 10–15 minutes. Serve warm.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
