The Milk Bar Monday series is back! It’s been a little over a month since the bagel bombs, but a lot has happened in that month. Hopefully sometime in the next few weeks I can share with you all what I’ve been up to… but that probably won’t be until after graduation (scary!!!!!!)

This week our post is sticking to the savory side of things. We decided to do another Mother Dough recipe, one I have been eyeing for a long time, the volcanoes.

When Christina first describes the volcanoes in her book, she describes them in such a way that you feel like you have to make whatever these bread things are. Any bread item described has having cheese and gravy is on my priority list.

So the basic components of this delicious bread is the mother dough, deeply caramelized onions, scalloped potatoes and cheese. What you do is make a little pizza with a portion of the mother dough, spread some caramelized onions over the dough, top with a square of scalloped potatoes then cover it all completely with the dough. After that cut a little X in the top, stuff some cheese inside and bake.

No big deal, right? Trust me… Not as bad of a recipe as it sounds, but it does take a little time so don’t try and pack it all into one day.

So go ahead, try these for yourself!


Makes 4 Volcanoes. Original recipe from the Momofuku Milk Bar Cookbook.


  • 1/2 recipe of the mother dough (use the *whole* recipe provided below)
  • 1 batch caramelized onions
  • 1 recipe scalloped potatoes
  • 1 egg
  • 1/2 tsp water
  • 100 g/3.5 oz (1 cup) shredded cheese


  1. Pre-heat the oven to 375 degrees F. 
  2. Take your pre-made mother dough and punch it down on a smooth, dry countertop. Use your dough cutter to cut into 4 equal pieces. Take each portion of dough and carefully stretch to about 6 inches wide. I like to use my roul-pat for this whole process.
  3. Divide the onions equally among each portion of dough. Plop them down right in the center.
  4. Cut the scalloped potatoes into 4 – 3 inch squares and place one square on top of the onions.
  5. Take the edges of each dough round and pinch them together so no potato or onion can escape. Gently roll the balls into a dinner roll shape and place seam side down on your sil-pat lined sheet.
  6. Whisk together the egg and water then brush over each bun. Cut a small X in the top of each one then stuff a quarter of the cheese into each dough ball.
  7. Bake for about 25 minutes, or until the bread is deep brown and the cheese is caramelized.

These are best served warm. Let them cool about 10 minutes and they are heaven!!!

Have leftovers? Wrap them really well (individually) in plastic and then keep them in the fridge. Toast them in the oven to warm them back up.


Makes 1/2 the original recipe. For the volcanoes, use the whole recipe listed below.


  • 275 g (1 3/4 cups) bread flour
  • 6 g (1/2 tbsp) salt
  • 1/2 tsp or 1/4 packet active dry yeast
  • Slightly above room temperature water – 2/3 to 3/4 cup
  • Oil


  1.  In the bowl of your stand mixer using the dough hook, stir together the flour, salt, yeast and 2/3 cup water until it is “a shaggy mass.”
  2. Attach the bowl and hook to your mixer and set to the lowest speed for 3 minutes. Note: My dough didn’t look like it was going to come together so I added a little more water until it seemed more cohesive. 
  3. After the 3 minutes the dough should be smoother and 1 larger mass of dough. Continue kneading on the lowest speed for 4 minutes. After the 4 minutes it should bounce back when poked.
  4. Brush a bowl with a bit of oil, the dump the dough into it and turn it over in the oil. Cover with plastic wrap and store in warm, draft free place for at least 45 minutes. The dough should double in size. Note: it took me about an hour.
  5. Once it has doubled it is now ready to use. If you don’t want to use it that day, cover it very well in a container double it’s size and store in the fridge for up to 3 days. When you are ready to use it bring it back to room temp on the counter for 30 minutes.


Makes enough for a 6×6 pan.


  • 1 garlic clove
  • 105 g (1/2 cup) heavy cream
  • 85 g (1/3 cup) milk
  • 1 bay leaf
  • 1 tsp dried rosemary
  • 2 g (1/2 tsp) salt
  • pinch ground black pepper
  • 80 g (3 oz) pancetta*
  • 2 russet (baking) potatoes

*Instead of pancetta I used 5 slices regular bacon.


  1. Smash the garlic clove with your hand. Remove the skin and put the garlic in a small sauce pan with the cream, milk, bay leaf, rosemary, salt, and pepper. Bring it to a boil then take the sauce pan off the heat and cover. Steep the milk for about 30 minutes.
  2. While the milk is steeping, cut the pancetta/bacon into small strips and cook until crispy. Set aside.
  3. Wash then peel the potatoes. Slice them into almost paper thin slices and put all the slices in a bowl of cold water.
  4. Heat the oven to 350 degrees F.
  5. Layer the potatoes into a 6×6 pan (you can get a disposable one at the store). You want to layer them in like shingles, and sprinkle the bacon in-between the layers.
  6. Take the bay leaf out of the milk then pour it all over the potatoes and bake in the pre-heated oven for 45-50 minutes.
  7. Cool and chill the scalloped potatoes in the fridge for 2-3 hours. (I covered mine with plastic and put my bag of flour on top to weight it all down then chilled them in the fridge)
  8. The scalloped potatoes are ready to use when completely cool, but will stay good in the fridge for up to 5 days


These are delicious on just about anything, so I recommend doubling this recipe and saving the other half for miscellaneous sandwiches, omelets and nachos. 


  • 20 g (2 tbsp) oil – she recommends grapeseed, but I used canola
  • 2 medium Spanish Onions halved, and thinly sliced
  • 6 g (1 1/2 tsp) kosher salt


    1. Heat the oil in a large, heavy bottomed pan or skillet over medium-high heat for about one minute. Add the onions and let them cook for 2-3 minutes without stirring/movement.
    2. After a few minutes start tossing the onions around while seasoning them with the salt.
    3. Lower the heat to medium-low, then let the onions go for 20-25 minutes stirring occasionally.
    4. When the onions are “the color of a brown paper bag” they are done. Cool completely before using in the volcanoes.



My verdict on the recipe: delicious & addicting. I will DEFINITELY make these again.

Mine were far from perfect, though. Next time I would use a greater dough to filling ratio. I still wanted to feel like I was eating a bread thing. I wish I would have cut my X’s larger so the cheese wouldn’t have been so condensed in one area.


Maybe next time I’ll make them with more bacon, a different cheese, or maybe add in some scrambled eggs. Regardless of those details, these were really delicious.

I would serve these as a brunch item! You can easily make a full recipe of the mother dough, double everything else and you’ve made enough for 8-10 volcanoes.

I think there was just Audra and I today. You can also check out all our past #MilkBarMonday items on my #MilkBarMonday Pinterest Page (here)!


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