Serve these buns with sour cream for dipping.

Method:

• To make the dough: mix the wet ingredients in one bowl and the dry in another. Make a well in the dry ingredients and pour in the wet mix.
• Start mixing with a fork and carry on with your hands.
• Once the dough comes together into a ball, tip it onto a dusted surface and knead for 2-3 minutes. Put back into a bowl, cover with cling film and let it rest while you prepare the fillings.
• To make the filling: Heat some vegetable oil in a frying pan, add half of the butter and fry the onion with a pinch of salt on low heat, stirring occasionally, for 20 minutes or until soft and caramelised. Place the potatoes in a pot of salted cold water, bring to boil and simmer until cooked through – approx. 25 minutes. Drain the potatoes, add the rest of the butter, and mash roughly with a potato masher. Add the fried onion and give a thorough mix. Set aside to cool.
• To shape the buns, tip the dough on the dusted surface and divide in two. Leave half in the bowl under cling film and use a rolling pin to roll the other one into a large rectangle. Spread half of the filling evenly across the surface of the dough and roll into a large sausage shape.
• Cut the roll into equal chunks, roughly 6cm thick. Placing each chunk cut side up, run your rolling pin over it lightly a few times to make a round disk. Or simply use your hands to press and flagged them down. Repeat with the second batch.
• Heat up 2-4 tbsp of neutral vegetable oil in a medium pan, and fry the buns in batches for 3-4 minutes on each side until golden. Layout the savoury ones on some paper towels and sweet ones on a cooling rack to get rid of any excess oil.

Alissa Timoshkina

Discover the lovely story behind this family heirloom recipes here.