Potato brioche recipe

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Potato brioche recipe

This fluffy, fluffy potato bun is a unique take on the classic brioche, made extra tender with mashed potatoes. Perfect for sandwiches, burgers, or just with butter and jam!

Ingredients:

For the brioche dough:

  • 3/4 cup (175 g) mashed potatoes (smooth, lump-free)

  • 1/4 cup (60 mL) hot milk
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) active dry yeast
  • 4 cups (500 g) bread flour (plus extra for dusting)
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup (115 g) unsalted butter, softened and cut into small pieces

For the egg wash:

  • 1 egg yolk
  • 1 tbsp milk

Instructions:

  1. Activate the yeast:
    • In a small bowl, combine the hot milk, sugar and baking powder. Let stand for 5-10 minutes until frothy.
  2. Prepare the dough:
    • In a stand mixer fitted with a dough hook, combine the mashed potatoes, bread flour, salt and yeast mixture.
    • Add the eggs one at a time, mixing on low speed until fully incorporated.
    • Gradually add the softened butter, a few pieces at a time, mixing until the dough is smooth and elastic (about 8 to 10 minutes). The dough will be slightly sticky.
  3. First ascent:
    • Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size (1 to 2 hours).
  4. Shape the brioche:
    • Punch down the dough and transfer it to a lightly floured surface.
    • Divide the dough into desired portions (e.g., for a loaf, individual rolls, or braid).
    • Shape and place in a greased loaf pan or baking sheet lined with parchment paper.
  5. Second ascent:
    • Cover the dough and let it rise again until it doubles in size (about 45 to 60 minutes).
  6. Prepare the egg wash:
    • In a small bowl, whisk together the egg yolk and milk. Gently brush the mixture over the dough for a shiny golden finish.
  7. Cook:
    • Preheat oven to 350°F (175°C).
    • Bake for 25 to 30 minutes, or until the brioche is golden brown and sounds hollow when tapped.
  8. Cool and serve:
    • Allow the brioche to cool on a wire rack before slicing. Serve warm or at room temperature.

Tips:

  • Potatoes: Use leftover mashed potatoes or boil a peeled potato, mash it finely, and let it cool before using.
  • Storage: Store in an airtight container for up to 3 days or freeze for longer storage.
  • Variations: Add herbs, cheese, or even cinnamon sugar for a creative twist.

Enjoy this indulgent, pillowy-soft brioche! 😊

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