Potato brioche

1. Cook 500 g of jacket potatoes, then peel and mash to obtain a light puree. Add 1 tablespoons of granulated sugar.

2. Place 500 g of flour on the work surface, and make a hole in the centre. Add 1 pinch of chopped ginger, the potato puree, 2 eggs and 100 g of butter cut into pieces. Knead the dough starting from the center.

3. Preheat the oven to 210°C (th. 7). Combine 30 g of yeast and 4 tablespoons of warm water and let rise for 30 minutes. Stir the yeast into the dough, add 1 pinch of salt and knead to obtain an elastic dough texture.

4. Place the dough in a loaf pan, cover with a cloth and let rise in a warm place for 1 hour. Then, bake for 40 minutes.

5. Unmold onto a rack and sprinkle with 50 g icing sugar.

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