Irish chef and former Pellegrino Young Chef winner Mark Moriarty shares his delicious new potato bread recipe based on French brioche with an Irish twist. It’s the perfect way to celebrate St.Patrick’s Day.
- Strong flour 320g
- Mashed potato 120g dry mashed potato pulp
- active dry yeast 14g sachet fast action yeast
- Eggs 2, whole
- Butter 125g soft butter
- Salt 10g
- Whole Milk 40g
- Caster sugar 15g
- Cream 100g thick sour cream
- Butter 100g diced salted butter
- Add the flour, potato, dried yeast, salt and sugar to a mixer and mix.
- Warm the milk to just above hand temperature.
- Add the eggs and mix for 7mins until a smooth dough is formed.
- Now add the softened butter and mix for 10mins until the dough is glossy and has cleaned the bowl. Transfer to a greased bowl, cover and allow to double in size.
- Knock the dough back on a floured surface, shape it into balls, and place in a heavily greased mould.
- Allow to triple in size, then pierce the dough a couple of times with your finger (a la focaccia). Fill the holes with sour cream and diced butter.
- Bake at 200c for 15mins until golden brown. Step08: Brush with brown butter, garnish with chives and sea salt.