The ultimate freezer-friendly recipe, this makes two bread rings – one for now and one for later. The addition of mashed potato flakes to the dough makes the bread extra soft and fluffy, as well as keeping it fresher for longer.
Creamy Chive Bread Ring
Makes 2 rings to serve 16 each. Rising time is required.
Bread dough
Filling
Instructions
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For the bread dough, dissolve yeast in warm water.
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Heat milk, 85g butter, mashed potato flakes, sugar and salt to 55-57° C/110-115° F. Cool for at least 15 minutes. Stir in the yeast mixture and the beaten egg. Gradually add the flour until a stiff dough ball is formed, you may not need all the flour. On a floured surface, knead the dough until smooth and elastic, approximately 6-8 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let the dough rise in a warm place until doubled, approximately 1 hour.
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For the filling, in a double boiler, or a heatproof bowl over a saucepan of simmering water, combine the filling ingredients. Cook over low heat until thickened, stirring constantly. Cool.
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Punch dough down. Turn onto lightly floured surface. Divide the dough in half. Roll one portion into a 30x40cm/12x16” rectangle. Spread half of the filling over the dough within 1.5cm/1/2” of the edges. Roll up jelly-roll style, starting with the long edge. Seal edges by pinching the seam. Place seam side down on a greased baking sheet; pinch the ends together to form a ring. Using a sharp knife, cut 2.5cm/1” slices almost through the ring. Brush remaining butter on the top of the ring.
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Repeat steps above with the remaining dough and filling. Cover the rings and let them rise in a warm place until doubled, about 45 minutes.
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Bake at 180°C/350°F until lightly browned, 20-25 minutes. Remove from pan to wire racks to cool.
Note
These can be frozen. Thaw and warm in the oven before serving.
User Reviews
Would it work without the potatoe flakes…or is there an alternative for them.?
I think the potato flakes help keep the bread moist, but it should be fine without. You may need to increase the flour a little.
Any tips how to get the filling to actually go thick? It never seems to go thick… what am i doing wrong pls?
I wonder if you could try another egg in the filling mixture? You need it to set like a custard.
Made several times and a hit each time – lovely light puffy bread!
Very straight-forward, and the outcome is delicious!
Does it mean plain bread flour or just plain flour??
We would recommend using a strong plain flour or ‘bread flour’.
The creamy filling is a really lovely change, subtle flavour through the whole bread. Easy to make.. The milk mixture took much longer than 15 minutes to cool down sufficiently, but it was a warm day here!
Amazing recipe!!! So as not to overheat the milk mixture – microwave it in short bursts until it reaches the correct temperature.
Perfect to make to sell at superstore.