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December 28, 2010

Brazilian Potato Buns <br />Pão de Batata

I tried to fix it but it ended up a bit too floury and definitely too full of yeast. I was about to suggest we change the Pão de Batata for something else when I saw a recipe on YouTube which gave me a few clues.

I have spent the last week and bit looking for a good recipe for Pão de Batata to include in my book but didn’t really believe in the many ones you can find online. I tried on in which the proportions were so mad, if I had followed it to the letter I would bave ended up with porridge. So I tried to fix it but it ended up a bit too floury and definitely too full of yeast. I was about to suggest we change the Pão de Batata for something else when I saw a recipe on YouTube which gave me a few clues.

I had to change a few bits and experiment with the quantities (God knows how much in grams is in a Brazilian cup) but I think it worked pretty well in the end.

Pão de Batata / Potato Buns

Makes 24 buns

Ingredients:

  • 14 g dry active yeast
  • 1 tbsp caster sugar
  • 1 tbsp salt
  • 150 ml warm milk
  • 2 tbsp vegetable oil
  • 350 g cups boiled potatoes, riced
  • 1 egg
  • 3 cups plain flour

How to prepare:

  1. Mix the yeast, sugar, salt, milk and vegetable oil in a large bowl and whisk them together well.
    Add the riced potatoes and mix. Lightly beat the egg and add it to potato mixture. Stir well with a sturdy spoon or spatula to incorporate all the ingredients.
  2. Gradually add the flour to the mixture by sieving it over the bowl and work it in with your hand. Stop adding flour when the mixture is dry enough not to glue to your hand. The less flour you add the lighter your buns will be.
  3. Transfer the dough to a lightly floured surface and kneed for 5-8 minutes. Add a few more dustings of flour if needed but don’t exceed an overall quantity of 4 cups. The dough should be quite firm and springy. Make long sausage shape and divide it into pieces large enough to make a ball twice the size of a golfball.
  4. Great and flour 2 baking sheets. Using the palms of your hand roll them into balls and place them evenly spaced on the oven sheet. Cover them with a slightly damp cloth and set aside in a warm draft-free place to rest and raise for 1 hour.
  5. Preheat the oven to 190C / 375F / Gas 5. Place your potato buns in the middle shelf and bake for 20-30 minutes until the tops are golden.

You’ll find this recipe and many others on the book I’m writing for Lorenz Books which should be out some time before Xmas 2010.

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1 Comment - View all

adriana 8:34am on January 30, 2011

Sou brasileira estudando nos Estados Unidos... e seu site me salvou de comer na cafeteria da universidade! Hahaha Muito obrigada!

1 CommentX
adriana 8:34am on January 30, 2011

Sou brasileira estudando nos Estados Unidos… e seu site me salvou de comer na cafeteria da universidade! Hahaha
Muito obrigada!

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