📝 About This Recipe
A staple of Brazilian bakeries (padarias), Pão de Batata is beloved for its incredibly soft, pillowy texture and slightly sweet, buttery finish. The secret lies in the addition of mashed potatoes to the dough, which retains moisture and creates a tender crumb that stays fresh for days. Whether enjoyed plain or stuffed with creamy Requeijão cheese, these golden buns are the quintessential Brazilian comfort food for breakfast or a mid-afternoon lanche.
🥗 Ingredients
The Potato Base
- 300 grams Russet or Yukon Gold potatoes (peeled, boiled, and finely mashed)
The Yeast Bloom
- 240 ml Warm milk (approximately 110°F/45°C)
- 10 grams Active dry yeast (or 1 packet)
- 2 tablespoons Granulated sugar
The Dough
- 550-600 grams All-purpose flour (plus extra for dusting)
- 3 tablespoons Unsalted butter (softened at room temperature)
- 2 pieces Large eggs (at room temperature)
- 1 teaspoon Fine sea salt
- 2 tablespoons Vegetable oil
Egg Wash & Topping
- 1 piece Egg yolk
- 1 tablespoon Milk (for the wash)
- 1 teaspoon Dried oregano or sesame seeds (optional garnish)
👨🍳 Instructions
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1
Boil the potatoes in salted water until very tender. Drain thoroughly and mash them while hot until completely smooth with no lumps. Let the mash cool to room temperature.
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2
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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3
In a large mixing bowl or the bowl of a stand mixer, combine the cooled mashed potatoes, eggs, softened butter, and vegetable oil. Mix until well incorporated.
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4
Pour the yeast mixture into the potato base and stir to combine.
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5
Gradually add the flour and salt. Start with 500g of flour and mix with a wooden spoon or a dough hook. Add the remaining flour 1/4 cup at a time until the dough pulls away from the sides of the bowl.
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6
Knead the dough for 8-10 minutes by hand or 5-7 minutes in a mixer. The dough should be smooth, elastic, and slightly tacky, but it should not stick to your fingers.
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7
Lightly grease a large bowl with oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Punch the dough down to release the air. Turn it out onto a lightly floured surface.
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9
Divide the dough into 12-15 equal pieces (about 70-80g each). Roll each piece into a smooth, tight ball.
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10
Place the balls on a baking sheet lined with parchment paper, leaving 2 inches of space between them. Cover and let rise again for 30-40 minutes.
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11
Preheat your oven to 350°F (180°C). Whisk the egg yolk with a tablespoon of milk.
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12
Gently brush the tops of the risen rolls with the egg wash. Sprinkle with dried oregano or sesame seeds if desired.
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13
Bake for 25-30 minutes, or until the tops are a deep golden brown and the rolls sound hollow when tapped on the bottom.
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14
Remove from the oven and transfer to a wire rack. Let them cool for at least 10 minutes before serving to allow the internal structure to set.
💡 Chef's Tips
Ensure your mashed potatoes are very smooth; a potato ricer is the best tool for this to avoid lumps in the bread. Don't add too much flour! The dough should be soft and slightly sticky to ensure the final bread is airy and light. If you want the authentic 'recheado' version, stuff each ball with a tablespoon of Catupiry or cream cheese before the second rise. To get a better rise in cold weather, place the dough in an oven that is turned off but has a bowl of steaming hot water on the bottom rack. Store leftovers in an airtight bag; these rolls freeze beautifully for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted butter or Brazilian Requeijão. Pair with a strong 'Cafezinho' (black Brazilian coffee) for the perfect morning start. Slice in half and use as a bun for a gourmet ham and cheese slider. Serve alongside a bowl of Caldo Verde (Portuguese/Brazilian kale and potato soup). Enjoy as a snack with a cold glass of Guaraná soda.