This Potato Cheese Bread is stuffed with a cheesy potato filling and pan-fried with Panko breadcrumbs. I love this dish because the breadcrumbs give it an insanely crunchy texture on the outside. All in all this recipe only took 45 minutes and that includes the 20 minutes for the dough to rest.
The inspiration for the crispy panko comes from Japanese curry buns! If you've never had a curry bun before, it's a deep-fried bun coated in Panko bread crumbs. I first had them in Japan and absolutely loved their texture. The first time I made potato cheese bread, I felt it wasn't as crispy as I thought it would be, so I came up with the idea to give it the Panko treatment.
How to roll the dough
After making the dough, you will need to allow it to rest for 20 minutes. The dough should be rolled to about 10 ½ inches in diameter like in the picture below. Try to make it as circular as possible.
After that, use your hands to compact the filling into a 5-inch disc and place it in the center of the dough. Pull up the sides like you're wrapping a present and use your fingers to pinch the ends to seal it.
Finally, you want to flatten the dough until it is about 8 inches in diameter. I've learned it's important to do the rolls gently and in all directions so that the dough spreads out more evenly.
Coating in panko
For the breading, I decided to use an egg wash and panko breadcrumb combo. I spread on the egg wash using a pastry brush and then sprinkled the breadcrumbs with my fingers. Make sure you are generous with the bread crumbs and to sprinkle it all over from edge to edge.
Pan-frying
When I'm frying the first side, I like to cover the pan with a lid. This traps steam and helps the sides of the dough cook properly since they do not come in contact with the pan. For the second side, you can remove the lid so that the panko stays crispy. The total frying time was about 10 minutes, 5 minutes on each side.
Potato Cheese Bread
Ingredients
For the dough
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup milk
- 1 tablespoon melted butter
For the filling
- 1 medium potato (skin removed)
- 1 jalapeno (minced)
- 1 stalk scallion (sliced)
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded cheddar cheese
- ½ teaspoon salt
For the crispy coating
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- 2 tablespoons oil
Instructions
- Combine the flour, baking powder, and salt in a medium bowl. Add the milk and melted butter and knead for 1 minute until a dough forms. The dough should not be sticky and you shouldn't need extra flour for kneading. If it's sticky, add a bit of flour at a time until it's not.
- Cover the dough with plastic wrap and let it rest for 20 minutes.
- Chop the potato into ½-inch cubes. Add to a medium pot and fill with enough water to cover the potatoes. Bring to a boil. Once boiling, cook for 7-10 minutes until the potato is tender. Drain and run through a potato ricer. Allow the potato to cool to room temperature.
- To a bowl, add the potatoes, jalapeno, scallions, mozzarella cheese, cheddar cheese, and salt. Mix until just combined.
- Roll the dough into a 10 ½ inch circle.
- Use your hands to compress the filling into a 5-inch disc and place in the center of the dough.
- Pull the sides up over the dough like you're wrapping a present and pinch the ends together to seal it.
- Brush with egg and sprinkle breadcrumbs all over. Flip and do the same for the other side.
- Heat 2 tablespoons of oil in a large nonstick pan over medium heat. Add the dough and cook for 4-5 minutes on each side until brown and crispy. Transfer to a cutting board and slice. Enjoy!
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