Irish Potato Bread/Farls, Tattie Griddle Scones or English Potato Cakes? Recipe and controversy!
Now, far be it from me to commandeer the food culture of another country but I hereby claim potato farls, or tattie scones, for the Queen of England - and they will now be officially forever known as potato cakes. I'm doing this of course due to my massive sense of entitlement as an Englishman as I hold on to the idea that we are still somehow, some kind of major world power.
This is not delusional thinking in any way. But you would have to be deluded to believe that this simple griddle scone isn't an absolutely cracking recipe. So simple and yet so satisfying. So don't worry about its origins. Just make it and then eat it with no sense or admission of guilt.
Enjoy!
Potato farls or tattie scones or potato cakes full recipe
400g cooked potato
80g all purpose flour
A third of a teaspoon of salt
50g melted butter
Cook on each side in a preheated, lightly floured pan for 5 minutes per side.
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The SOFTEST Potato Buns: Leftover Mashed Potatoes Recipe (or from scratch!)
These potato buns are delightfully soft yet chewy at the same time, coated with a shiny honey butter glaze. They're the perfect way to use up any leftover mashed potatoes from the holidays. If you don't have leftover mash, I also show you a quick 5 minute mashed potato shortcut.
This dough is so versatile. Turn these into the best burger buns by skipping the honey glaze and adding sesame seeds.
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The Softest Potato Buns Recipe
Quick Mash
- ~200g potato, peeled and cut into 1/2 inch chunks
- 14g (1 tbsp) unsalted butter
- (30-40g) 2-3 tbsp milk
Dough
- 120-130g (~1/2 cup) mashed potatoes, room temp
- 560g (4 cups) bread flour OR AP flour
- 8g (2 1/4 tsp) yeast
- 45g (3 tbsp) granulated sugar
- 12g (2 tsp) salt
- 56g (4 tbsp or 1/4 cup) unsalted butter, softened
- 55g (1 large) egg, room temp
- 240g (1 cup) milk, room temp
Honey Butter Glaze
- 42g (3 tbsp) unsalted butter, melted
- 20g (1 tbsp) honey
- Flaky sea salt for garnish
Burger Bun Option
- 1 egg, well-beaten with a pinch of salt
- sesame seeds
Quick Mash
(if not using leftover mashed potatoes)
1. Place potato chunks into a microwave safe bowl along with 2 tsp water. Cover with plastic wrap and cut a little hole to vent steam.
2. Microwave on high for 5-6 minutes, until potatoes are soft.
3. Add in butter and milk. Mash the potatoes. Add more milk if needed.
Make Buns
1. Add all ingredients to stand mixer in order.
2. Mix on med-low speed until everything comes together into one mass.
3. Reduce speed and knead until smooth and elastic, around 10-12 mins. Dough should pass the windowpane test.
4. Turn dough onto counter and shape into smooth ball.
5. Scrape out gunk from mixer bowl. Add some oil to the bowl. Use dough to swirl the oil around and coat the dough ball itself.
6. Cover and let proof for ~1 hour, until doubled in size.
7. Turn out and press out any air. Divide into 12 equal portions which weigh around 85-90g each.
8. Shape into 12 taut balls. Lightly press each dough ball flat. Place on lined baking sheet, spacing 1 apart.
9. Cover and proof until doubled in size, 1-1.5 hours.
10. Pre-heat oven to 375F. Make glaze by mixing melted butter and honey until evenly combined.
11. Before baking, brush buns with glaze.
12. Bake for 16-18 mins until tops are golden and interior temp is 200F.
13. When buns are done, take out of the oven and immediately brush again with glaze. Finish with a sprinkle of flaky salt on top.
14. Let cool 5-10 minutes before serving. Can be kept at room temperature in a sealed container for up to 3 days. Re-heat in the microwave for 10-15s to refresh.
Alternatively, to make the best burger buns: skip the honey glaze. Right before baking, brush the buns with an egg wash and scatter over sesame seeds.
Chapters
00:00 Intro
00:27 Welcome
00:57 Five Minute Mashed Potatoes
02:55 Make Potato Buns Dough
04:23 Gluten Development
05:10 First Proof
05:47 Why Add Potatoes? (Science Minute)
06:27 Divide & Shape Buns
08:31 Bake Buns
09:20 Finish Buns
09:47 Yum!
10:35 Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Potato Loaf|Apron
Potato Loaf|Apron
Boiled Potato 130g / 1/2cup
Butter 15g / 1Tbsp
Fresh milk 120g / 1/2cup
Whole egg 1 (55g+- an egg)
Bread flour 300g / 2,1/8cup
Sugar 30g / 4Tbsp
Salt 2.5g / 1/2tsp
Instant yeast 3g / 1tsp
Olive oil 1tsp
Pan size 25x11x7cm
Bake at 180°C / 350°F for 20-25 minutes
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Sweet Potato Cinnamon Rolls #baking #recipe #cooking #vegan #healthy
These sweet potato cinnamon rolls are a delicious and easy vegan recipes that comes together effortlessly! They're dairy free, can be made gluten free if you want to use a gluten free all purpose flour, and are of course plant-based. The addition of the sweet potato makes them nutrient dense and perfect for fall healthy baking.
FULL RECIPE:
Authentic Irish Potato Farls Recipe ☘️
Try my Authentic Irish Potato Farls recipe — my mum used to make them using leftover mashed potato and cook them off for breakfast as part of a traditional fry.
A potato Farl goes by many names! It's also known as potato fadge, potato cakes, griddle cakes, and boxty. It originated out of a way to use up leftover mashed potatoes from the dinner the night before. Made with cupboard staples, it's a humble recipe that might not seem like much but boy are they delicious.
If you want authentic Irish recipes, I'm THE source to go to!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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Potato Bread
You have to try this potato bread recipe. The potatoes bring a special flavor and texture to this bread. It is that good that you can just eat it as it is no bother to add anything else on it.
Ingredients:
Makes 1 big loaf
1 pound (500 g) white floury potatoes (about 3-4 medium potatoes)
4 cups bread flour
1/2 up to 3/4 cup (120-140 ml) water from boiling potatoes
2 tsp salt
2 tbsp (30g) oil (olive or sunflower oil)
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 tsp brown sugar
You can get the full recipe here:
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