Potato Brioche with Ginger

Name: Potato Brioche with Ginger
Ingredients: 2 sachets (approx. 50 g) active dry yeast; 2 eggs; Icing sugar; 1 teaspoon ginger; 1½ lb (700 g) potatoes, peeled; 1½ lb (700 g) plain flour; 2 oz (50 g) caster sugar; 1 teaspoon salt; 2 tablespoons water; 4 oz (110 g) butter

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This would make a perfect breakfast for Christmas morning – or any other morning. Served with home-made jam or honey it makes an elegant and unusual start to a day. It will freeze well for a short time (two weeks or so).

Ingredients

1½ lb (700 g) potatoes, peeled
1½ lb (700

Christmas
Breakfast
December
Vegetarian

Method

Boil the potatoes and put them through a sieve. Allow to cool. Sift the flour with the ginger and mix with the potato. (You can, at this stage, put the mixture into a food processor which takes away all the hard work). Sprinkle in the yeast, then rub in the butter.

Add the sugar, the eggs, the salt and the water and knead until a silky elasticity is achieved. Put in a clean bowl, cover