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–+ servings

Potato and mushroom kefir-dough buns

Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Dough resting and crust softening 40 minutes
Total Time 2 hours 35 minutes
Servings 25 pieces
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Ingredients

Kefir dough

  • 400 g all-purpose flour
  • 250 ml plain milk kefir Unsweetened.
  • 1 egg
  • 40 g unsalted butter Cold, cut into small cubes.
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • ½ tsp baking soda Food-grade; level it off. More gives a soapy taste.
  • 1 tsp salt Measure a level teaspoon.

Potato and mushroom filling

  • 700 g potatoes Peel and cut into large chunks.
  • 1 bay leaf
  • 400 g button mushrooms Clean and dice.
  • 40 ml vegetable oil For frying the mushrooms.
  • 30 g green onion Wash and finely slice.
  • salt To taste.
  • ground black pepper To taste.
  • plain water Enough to cover the potatoes.

For frying

  • vegetable oil Use a little for your hands and work surface. Generously coat the pan with the rest, adding more between batches as needed.

You will need

  • Mixing bowls
  • Saucepan with a lid
  • Large frying pan with a lid
  • Potato masher or fork
  • Whisk and sieve
  • Kitchen scale and measuring spoons
  • Measuring jug
  • Knife and chopping board
  • Paper towels
  • Food thermometer

Instructions

Prepare the filling

  • Put the potatoes in a saucepan, cover with hot water and bring to a boil. Add the bay leaf and salt to taste. Cook for about 25 minutes, until the potatoes are tender.
  • Drain the potatoes and remove the bay leaf, then mash with a potato masher or fork.
  • Heat the 40 ml oil in a frying pan. Add the mushrooms and fry over medium heat for about 10 minutes, stirring, until the released moisture has evaporated.
  • Mix the mushrooms and green onion into the mashed potato. Season with salt and pepper, then leave to cool.

Make the dough

  • Sift the flour and baking soda into a bowl. Add the cold butter and work it into the flour with a fork until the mixture looks crumbly.
  • In another bowl, whisk together the egg, sugar, salt for the dough, kefir and 2 tbsp oil.
  • Pour the kefir mixture into the flour mixture and knead just until evenly combined; the dough should be soft and slightly sticky. Cover with a clean cloth and rest at room temperature for 30 minutes.

Fill and pan-fry

  • Lightly oil your hands and work surface with some of the frying oil. Divide the dough into 25 pieces and flatten each into a round about 0.5–0.7 cm thick. Divide the cooled filling evenly among the rounds, pinch the edges firmly closed and shape into oval buns. Press each bun gently to flatten it slightly.
  • Heat a generous layer of oil in the pan. Fry the buns in batches over low to medium heat, seam-side down. When the underside is golden, turn the buns over and cover the pan. Fry for about 10 minutes per batch in total, until both sides are golden and the dough is cooked through.
  • Drain the buns on paper towels. Transfer to a clean saucepan, cover and leave for about 10 minutes to soften the crust. Serve warm.
    • If the outside browns before the dough is cooked, lower the heat and keep cooking. Cut a bun open to check the dough beside the filling: it should be set, with no wet, sticky layer. A smaller pan means more batches and a longer total frying time.

Storage and safety

Refrigerate leftovers in shallow containers at 4°C (40°F) or below within 2 hours of cooking, or within 1 hour if the room is above 32°C (90°F). Eat within 4 days. Reheat to a centre temperature of 74°C (165°F), checked with a food thermometer.