Potato Rose Pastry

Hello Dear Friends,

How about starting the week with a wonderful pastry recipe :) It's both delicious and puffy. Moreover, its mortar is prepared with roasted potatoes.

I have shared the step-by-step making steps in my rose pastry recipe before. I didn't need to add it again. You can find it here.

with me when you try my recipe Don't forget to share on instagram :)

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Ingredients for Potato Rose Pastry Recipe

• 1 glass of warm milk
• 1 glass of warm water
• Half a glass of oil
• 1 pack of instant yeast
• 1 egg white
• 2 tablespoons (wiping) granulated sugar
• 1 sweet spice salt
• 6-6,5 cups flour

For internal mortar:

• 2 medium boiled potatoes
• 1 small onion
• 1 teaspoon of tomato paste
• 2 tablespoons of oil

For the top:

• Egg yolk
• Sesame
• In-core

How to Make Potato Rose Bun Recipe?

1. Take warm water and milk in a deep mixing bowl, add yeast and sugar to it and mix it with a whisk until the yeast dissolves.
2. When the yeast dissolves, add the egg white and oil and mix again.
3. Add 2 cups of flour and salt and start kneading. By adding the flour cup by cup, knead a soft dough that does not stick to the hand and cup.
4. Shape the dough you have kneaded into a ball and rest it for 30 minutes by covering it with cling film.
5. While the dough is fermenting, sauté the chopped onion in vegetable oil. When it turns pink, add the tomato paste and fry it. Finally, add the potatoes you mashed with a fork and continue frying. Season with salt and pepper, remove from the stove and leave to cool.
6. Break off tangerine-sized pieces from the fermented dough and make small balls by nesting them on the counter.
7. Take the meringue on the lightly oiled counter and open it with the help of a rolling pin without thinning it too much.
8. Beat the egg yolk with milk and brush it on the dough with the help of a brush.
9. With the help of a knife, make 4 scratches without getting too close to the middle of the dough.
10. Put the potato cross in the middle of the dough and wrap the first sheet around it and connect the end. Wrap the other leaves in the same way, one by one, without stretching too much, as in the photo.
11. Arrange the pastries on a baking tray with greaseproof paper at 3-4 cm intervals.
12. Brush them with the remaining egg yolk and sprinkle with sesame seeds or seeds.
13.  Bake in an oven preheated to 180 degrees until golden brown.