Kasper Laursen

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Potato Buns Recipe
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Potato Buns Recipe

• Kasper Laursen

I started with Thomas Alcayaga’s potato buns recipe, made in collaboration with Valsemøllen.

I usually make them overnight. I use less sugar, add a little MSG, shape larger buns, and reduce the yeast for the long cold proof. There is also a same-day option when you need the buns sooner.

Set when you want to start or serve them. The schedule does the rest.

Potato Buns

Overnight cold proof with a flexible schedule.

Yield

About 20 buns

Bun weight

90-100 g

Oven

210°C conventional

Bake time

15-20 min

Schedule

Recommended proofing windows: adapted cold proof 8-16 hours or same-day final proof 45-90 minutes (the original calls for 1 hour).

Switch modes and the planner keeps the time you changed most recently, then adjusts the other one.

Ingredients ›

Dough

  • Fresh yeast10 g
  • Buttermilk350 ml
  • Eggs2
  • Potato cooking water100 g
  • Sugar45 g
  • Salt20 g
  • MSG3 g
  • Butter100 g
  • Wheat flour500 g
  • Baking enzyme20 g
  • Manitoba flour500 g
  • Mashed potato200 g

Egg wash

  • Egg1
  • Egg yolk1
  • Baking soda1 pinch
  • Milk2-3 tbsp
  • Sesame seedsAs desired
Reduced yeast: 25 g → 10 g for the long cold proof.
Reduced sugar: 75 g → 45 g for less sweetness.
Added MSG: 3 g for more umami. Use it alongside the salt.
Timeline ›

  1. 16:00

    Cook the potatoes

    Boil the potatoes. Save the cooking water. Mash the potatoes finely. Let both cool completely.

  2. 17:00

    Mix the dough

    Dissolve the yeast in cold buttermilk. Add the eggs, potato water, sugar, salt, MSG, both flours, baking enzyme, potato, and soft butter. Knead for 10 minutes.

    Yeast for this step: 10 g

  3. 17:15

    First proof (room temperature)

    Cover the bowl. The original calls for 1 to 1.5 hours; this schedule uses 1 hour.

  4. 18:15

    Shape the buns

    Shape about 20 buns at 90-100 g each. Flatten them slightly and place them on lined trays, 3-4 cm apart.

  5. 18:30

    Cold proof in the refrigerator

    Cover tightly and refrigerate. Time in the refrigerator: 14 h 30 min.

  6. 09:00

    Take out the trays

    Remove the covering, cover with a clean towel, and proof for 1 hour at room temperature.

  7. 09:30

    Preheat the oven

    Set it to 210°C conventional heat and let it preheat fully.

  8. 10:00

    Brush the buns

    Whisk the egg, egg yolk, baking soda, and milk together. Brush gently and sprinkle with sesame seeds.

  9. 10:10

    Bake

    Bake for 15-20 minutes at 210°C. The bottom should be golden, and the bun should sound hollow when tapped.

  10. 10:30

    Cool

    Move the buns to a wire rack and let them cool until serving.

  11. 11:00

    Serve

    The potato buns are ready.

Notes for the adapted version ›
  • Cover the buns tightly: Otherwise, the surface will dry out and restrict the proof.
  • Leave enough space: Keep at least 3-4 cm between the buns.
  • Be gentle: Do not press out the air when brushing.
  • Keep the buttermilk cold: Use it straight from the refrigerator.
  • The final proof matters: Add another 15 minutes if the buns do not look airy.
  • Use soft butter: Add it in small pieces while kneading.
  • MSG: Use it with the salt for an umami boost.
Changes from the original ›
  • Yeast (cold proof): 25 g → 10 g
  • Sugar: 75 g → 45 g
  • MSG: 0 g → 3 g
  • Method: Shape the buns before the overnight cold proof
  • Size: 60-80 g → 90-100 g (about 20 buns)
  • Original source: Thomas Alcayaga's potato buns video