These buns reflect Korea’s baking culture. Boiled potatoes in the dough make them exceptionally soft and are a tasty way to use leftover potatoes. Garlic cream spread over the hot buns creates a sweet-savory contrast. Serve warm with afternoon tea.
Dissolve the yeast and sugar in the lukewarm milk and wait for it to foam.
Knead the flour, mashed boiled potatoes, salt, egg, and melted butter with the foamy yeast mixture until a smooth dough forms.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 minutes, until doubled in size.
Divide the dough into small round buns and place them on a parchment-lined baking sheet. Bake in an oven preheated to 190°C / 375°F for 20 minutes, until golden on top.
Mix the crushed garlic with the cream and spread it over the hot buns. Sprinkle with parsley and serve.
When proofing the dough, choose a warm place away from drafts; yeast will not work well in a cold environment. Allergens: contains wheat (gluten, flour), milk and dairy products (milk, butter, cream), and egg.
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