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Ingredients
Serves 6
- 5 tbsp rock salt
- 3 large Rooster potatoes
- 320g strong flour
- 14g fast - action dried yeast
- (2 x 7g sachets)
- 12g salt
- 15g caster sugar
- 50 ml milk
- 50g crème fraîche
- 2 whole eggs
- 125g
- soft butter, plus extra for brushing
- 100g crème fraiche seasoned with lemon juice for stuffing
- 1 handful of chives, chopped
Method
- Preheat your oven to 200°C.
- Begin by lining a baking tray generously with the rock salt and placing the potatoes on it. Bake for 50 minutes to 1 hour, until the skin is crisp and the inside is soft throughout.
- Next, remove the potato pulp and pass it through a ricer or mash using a fork until smooth. Scrape the skins of any excess pulp and place them back into the oven at 200c for 8 to 10 minutes. Once brown and crisp, blend them into a fine powder.
- To make the dough, add the flour, warm potato mash, dried yeast, salt and sugar to a mixer and mix for 1 minute with a dough hook to distribute.
- Warm the milk to just above hand temperature in a small saucepan and add it to the mixer along with the crème fraîche and potato skin powder.
- Mix for two minutes, then add the eggs and mix for a further 5 – 6 minutes until a smooth dough is formed.
- Gradually add the softened butter and mix for 10 minutes until the dough is glossy and has cleaned the sides of the bowl. At this point, carefully transfer the dough to a heavily greased bowl, cover it with a cloth, and leave it in a warm place to double in size.
- This takes about 1 hour and 15 minutes.
- Once doubled in size, knock the dough back and flatten it out in a heavily greased cast iron or baking tray (add some flour as well if not non-stick). Cover again and allow the dough to double in size.
- Push holes into the dough using your fingers and stuff the holes with seasoned crème fraiche and some butter. Bake in the oven at 200c for 20 mins until golden brown and risen. Brush with butter and garnish with chopped chives.
