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Truffle Butter:

  • Butter, melted 30.0 g
  • Black Truffle Paste 10.0 g

Truffle Potato Buns:

Egg Wash:

  • Cold milk 100.0 ml
  • Eggs, beaten 60.0 g



  1. Truffle Butter:

    • In a bowl or measuring pitcher, combine the milk, sugar, salt, eggs and truffle paste. Stir with a spoon to combine.
  2. Truffle Potato Buns:

    • Combine the APF, yeast and Knorr Professional Mashed Potato in the mixing bowl (bowl for the mixer). Use a whisk to combine the ingredients evenly. Place the bowl in the standing mixer with the dough hook attachment. Turn on the mixer to speed 2.
    • Gradually pour in the milk mixture into the mixture.
    • When all the dry ingredients have been combined with the wet, gradually add the butter.
    • Turn up the speed to a notch higher and let the dough knead until it reaches the windowpane stage.
    • Spray oil on a tray or large mixing bowl.
    • When the dough has reached the window pane stage, remove from the mixing bowl onto a floured table. Knead and shape the dough into a ball.
    • Place the dough on top or inside the bowl. Cover loosely with cling wrap. Let it proof for 1 hour.
    • After an hour, do an indentation test on the side of the dough to check if it’s ready for the next stage.
    • When the dough has passed the indentation test, prepare the dough for degassing.
    • Degas the dough and divide into 100g balls. Bench for 10 minutes.
    • Round the balls. Place on a greased tray. Proof for 30 minutes.
    • Preheat the combi oven to 175°C with 100% full convection.
    • After 30 minutes, the dough should have expanded in size and has passed the indentation test.
  3. Egg Wash:

    • Combine the egg and milk to make a wash. Brush each dough ball with egg wash. You may sprinkle with sesame seeds or oats at this stage.
    • Transfer the dough on the trays to the oven and bake for 15 minutes. Check one dough if the bread is already fully cooked. If not done yet, bake for 2-3 minutes more.
    • While the bread is baking, combine the truffle paste with the butter.
    • When the breads are done, immediately brush each egg with the truffle butter.
  4. Chef’s Tips:

    • To make charcoal black buns, add 5g of black charcoal powder to the liquids before combining it with the dry mixture.
    • To make plain potato buns, just remove the truffle paste from the recipe. Reduce the milk by 10%.