Potato dough wreath

To a large mixing bowl, add the flours, salt and mashed potato and mix until it reaches a crumble-like texture. In a separate bowl, whisk the eggs, then whisk in the milk, water, yeast, sugar and barley malt syrup. Add the wet ingredients into the dry mix and knead vigorously for at least 10 minutes. The dough should feel slightly tacky but it will become smoother and stretchier as you knead.

Now start to work the butter into the dough a couple cubes at a time - it may look like the dough is splitting, especially when you incorporate your first pieces of butter, but continue kneading and it will come together again. Once the first lot of butter is thoroughly incorporated, mix in the next and carry on like this until all the butter is nicely emulsified into the dough. This process is quite labour-intensive done by hand, but a mixer with a dough hook attachment works great too!

Once the butter is incorporated, lightly oil a clean bowl and pop your dough in it to rest. Cover with a damp tea towel and proof for about 1 hour in a warm spot. The dough should double in size.

Once proved, weigh the dough and divide it into 60 gram pieces, then form each piece into a ball (you can use a pinch of flour if the dough feels too tacky to handle).

Now time to make the wreaths! Preheat your oven to 190C fan and line two baking trays with a little oil and a piece of parchment paper - the oil helps the parchment stick to the tray so it doesn't flap around in the oven.

Pop your round of cheese in the middle of the tray and add your balls of dough around it, leaving a 2cm perimeter of the cheese wheel free. The balls can touch each other ever so slightly but don't pack them too tight as they'll now have to proof again. Repeat the process for the second wreath.

Cover the wreaths with tea towels and rest for another 30 minutes. Make little incisions on the surface of the cheese and add any herbs of your choosing and a pinch of salt and cracked black pepper. Now brush the buns with milk (keep any leftover milk as we'll use this when the buns come out of the oven) and bake for 20 minutes until they're a deep golden brown colour.

Once cooked, mix a tablespoon of barley malt syrup into the remaining milk and brush the buns with this mixture - this will make them glossy. Now simply tear, dip, share & enjoy!