Ube Buns

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  • Potato Type: Yellow
    Cuisine: AmericanAsian
  • Serves: Makes 24 pieces
    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 Granules

Dough #1

  • 21.5 grams Stiff potato levain
  • 45 grams Bread flour
  • 15 grams US Standard Potato Granules
  • 18.5 grams White sugar
  • 44 ml Water
  • 29 grams Whole egg


  • 117 grams Hard flour
  • 27 grams US Standard Potato Granules
  • 6 grams Yeast
  • 121.5 grams Whole egg
  • 147.5 grams Butter
  • 4.5 grams Salt
  • 30 grams Desiccated Coconut
  • 30 grams US Standard Potato Flakes


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.
  2. Cover with cling film and let rest for 30mins.


  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 a stainless-steel bowl with canola oil spray transfer the dough. Fold four sides, cover with cling film and chill overnight before using.
  5. The next day, preheat oven to 200ºC, mix together the desiccated coconut and potato flakes in a bowl, portion out the rested dough into 25g doughs and form into balls, roll in desiccated coconut and US dehydrated potato flake mixture, place in a tray, then rest for 30 minutes.


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