Wild garlic potato roll

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, wash the potatoes and grate them dry. Place the potatoes on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes

2. 2

   Remove the potatoes, peel them and press them through a potato press

3. 3

   Mix flour, 1 pinch of salt and sugar in a bowl. Mix buttermilk and yeast. Add potatoes and yeast buttermilk to the flour and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for 30-40 minutes until the volume of the dough has doubled

4. 4

   For the filling, roast pine nuts in a pan without fat until golden brown, remove and let cool. Wash the wild garlic, spin dry and remove the stems. Roughly chop the leaves. Grind pine nuts and wild garlic in a universal chopper. Mix butter and 1 pinch of salt in a bowl with the whisk of the hand mixer. Stir in the pine nut and wild garlic mixture

5. 5

   Knead the dough on a floured work surface and roll out on floured baking paper (30 x 40 cm Ø). Spread wild garlic butter on top, leaving a finger-wide rim free. Roll the dough tightly from the long side using the baking paper. Halve the roll and cut into 6 slices. Grease the hollows of a muffin tray (12 hollows) and dust with flour. Place the slices in the troughs. Cover the muffin tray loosely with baking paper and leave to rise for approx. 25 minutes

6. 6

   Whisk the egg. Remove the baking paper and brush the yeast bread roll with the egg. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 15 minutes. Remove from the oven and either serve immediately or leave in the pan for approx. 10 minutes, then cool on a cake rack

7. 7

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
21 g

FATS
8 g

PROTEINS
4 g