Majorcan Potato Buns

Coca de patatas

Preparation info
  • Makes


    • Difficulty


Appears in
Making Bread at Home

By Tom Jaine

Published 2005

  • About

The writer Elizabeth Carter describes in her book Majorcan Food and Cookery how these light buns for morning coffee or teatime are often made with the pulp of sweet potatoes but may also be done with the ordinary potatoes that we can buy everywhere.


  • 225 g/8 oz potatoes
  • 15 g/½


  1. Bake the potatoes in their skins, then peel them, discarding the skins. Mash the potato pulp with a fork.
  2. Cream the yeast in the tepid milk. Mix the flour and potato pulp in a bowl with the sugar. Rub in the lard.
  3. Make a well in the centre and add the yeast liquid. Add the egg and mix to a dough. Adjust the texture by adding more milk or more flour. P