Smoked Potato Buns
Buns, made from potato? The perfect bun for classic beef burgers, plant-based burgers, or even something fancy and flavorful like blue cheese-stuffed burgers.
- Recommended Oven
- Dome
- Cook Time
- Around 4 hours
Ingredients
- Serves
- 12 people
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Make a wood fire in the Gozney Dome. Prick the potatoes and put them in a pan with oil and salt. Bake the potatoes for around 30-45 mins in the Dome at 200-250°C/392°F-482°F.
Step 2
Separate the potato from the skin, scooping out the flesh. Then, finely chop up the potato skins.
Step 3
To make the potato dough, add the water, yeast, potato flesh and skin, to your mixer and start mixing on slow. Next, add the flour in.
Step 4
After 4 mins of mixing on slow, add in the salt, and increase the speed to fast.
Step 5
Add in some butter, a little at a time. Mix on fast for 4 minutes. Once you have a silky dough, remove from the mixer and ball up on a surface.
Step 6
Place in a bowl, cover and ferment for 1 hour.
Step 7
Ball dough into 85-90g/3 Oz balls. Place in lined baking tray and prove until doubled in size (40-60 mins).
Step 8
Spritz the dough balls with water and add water to your Gozney Steam Injector. Add dough balls to the oven and place the Dome Door on.
Step 9
Bake for 20-30 mins at 330°C/626°F in the Gozney Dome. At 15mins, check and rotate if needed.
Step 10
To finish, brush with some oil infused with some herbs, shallots and garlic.
