Potato Brioche with Ginger

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

The Potato Year: 300 Classic Recipes

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

  • 1Β½ lb (700 g) potatoes, peeled
  • 1Β½ lb (700 g) plain flour
  • 1 teaspoon ginger
  • 2 sachets (approx. 50 g) active dry yeast
  • 4 oz (110 g) butter
  • 2 oz (50 g) caster sugar
  • 2 eggs
  • 1 teaspoon salt
  • 2 tablespoons water
  • Icing sugar

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 with a clean cloth and leave until the mixture has doubled in size.

Punch down the mixture and knead again briefly. Put in a greased round cake tin, and leave to prove again until the dough reaches the top of the tin. Cook at gas mark 7/425Β°F/220Β°C for about 40 minutes (watching the top doesn’t burn – you may need to turn down the heat after 20 minutes or so). Turn out and when still warm, sprinkle with icing sugar and eat.

β€˜She delicately moved the potato dish so as to cover the traces of a bygone egg, and her glance lingered on the flies that dragged their way across a melting mound of salt butter. β€œI like local colour but I don’t care for it on the tablecloth.”’

From Some Experiences of an Irish R.M. by Somerville and Ross, 1899.

Part of

β€Œ