This recipe is designed to serve six people as a side dish. It requires around 2 hours of preparation time and 20 minutes to cook. The ingredients you need are a handful of rock salt, 3 large Rooster potatoes, 320g of strong flour, 14g of fast action yeast, 12g of sea salt, 15g of caster sugar, 50ml of milk, 50g of crème fraîche, 2 eggs, 125g of soft butter, 2 egg yolks for an egg wash, and chopped chives for garnishing.
Begin by spreading a good amount of rock salt on a baking tray, upon which you will lay the potatoes and roast for 50 minutes at 200 degrees. After baking, the potato should be extracted from its skin and either mashed or put through a ricer for use in the dough.
To form the dough, combine potato, flour, yeast, sea salt, and sugar in a mixer and use a dough hook attachment to mix. Warm the milk until it is slightly warmer than room temperature and pour it into the mixer. Add in the crème fraîche and mix for two minutes before introducing the eggs and mixing for another 5-6 minutes until a smooth dough is achieved.
Afterward, gradually introduce softened butter and mix further for 10 minutes till your dough achieves a shiny appearance and the bowl appears clean. Transfer the dough to a greased bowl and leave it to expand to double its size.
Once your dough has risen, deflate it on a floured surface, form six balls and place five around the edge and one in the centre of a heavy, buttered round tin. It should be left to triple in size and then brush with the egg yolk wash before baking at 200 degrees for around 15-18 minutes until it achieves a golden brown colour. To finish, sprinkle with chopped chives for garnish.