3 medium potatoes, peeled and cut up
potato water plus plain water to measure 2 cups (500 ml)
6 cups (720 g) bread or cake flour, plus extra for kneading
1 T (15 ml) Ina Paarman’s Potato Spice
10 g instant dry yeast
1 T (15 ml) sugar
Boil the potatoes in ± 2 cups (500 ml) of lightly salted water. When tender, pour off potato water into a large jug. Add more water if necessary to make up to 2 cups (500 ml). Mash potatoes finely.
Add the mashed potatoes to the reserved lukewarm potato water.
Measure all the dry ingredients into a large mixing bowl.
Toss with your fingers. Make a hollow in the centre and add the watery potato mix.
Working from the outside in, blend the ingredients together using your hand.
Knead until the dough is smooth.
Cover and leave to stand for 30 minutes. Spray as well as butter or oil a large No. 3 cast iron pot. Best to line the pot with baking paper.
Knead the dough again, shape into balls and pack into the pot.
Leave the pot at room temperature to allow the dough to rise slowly.
When double in size, dust the top with a little flour.
Adjust the oven rack to the middle position. Preheat the oven to 180°C or prepare the Weber to medium hot coals. If baking in the Weber, keep the lid on.
Bake open in the oven for ± 45 – 50 minutes.
Break buns apart and serve with lashings of butter and apricot jam or honey or top with seasoned slices of avo and cherry tomatoes.
Instead of a pot, you can use a 30 cm round frying pan or cake pan.