Appetizer Breakfast/Brunch

Potato and Buckwheat Brioche Loaf

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  • Potato Type: Yellow
    Cuisine: American
  • Serves: Makes 1 500g loaf
    Prep Method: Baked
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


Stiff Potato Levain

  • 65 ml Pure pineapple juice
  • 50 grams Bread flour
  • 10 grams US Standard Potato Fine Flour

Dough #1

  • 21.5 Stiff levain
  • 45 grams Hard flour
  • 45 grams Buck wheat
  • 18.5 grams White sugar
  • 44 ml Water
  • 29 grams Whole egg


  • 117 grams Hard flour
  • 40 grams Buck wheat
  • 30 grams US Standard Potato Granules
  • 6 grams Yeast
  • 121.5 grams Whole egg
  • 147.5 grams Unsalted butter
  • 4.5 grams Salt


Stiff Potato Levain:

  1. Warm pineapple juice at 85ºC, mix all ingredients together, place in a covered container, let sit at room temperature for at least 2 days, feed with a teaspoon of flour every 24 hours.

Dough #1:

  1. With hook attachment mix all ingredient until well combined. Cover with cling film and let rest for 30 minutes.

Dough #2:

  1. Combine dry ingredients and egg on rested dough mix until the dough sticks on the hook.
  2. Slowly add small amount of butter mix until butter is combined.
  3. Continue adding butter until completely incorporated.
  4. Coat metal bowl with Canola oil spray transfer the dough. Fold four sides, cover with cling film, chill overnight before using.
  5. Grease 1 10 by 5-inch loaf pan with canola oil spray.
  6. Preheat oven to 220ºC.
  7. Remove dough from chiller, roll out dough tuck the dough under forming a log that fits into your loaf pan, let rest for 30 minutes.
  8. Bake with covered top for 45 minutes.


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