Stuffed Bread With Potato

Stuffed Bread With Potato

Ingredients

  • 1 egg
  • 200 ml 1 glass of warm milk
  • 200 ml 1 glass of warm water
  • 10 g 1 packet of dry yeast
  • 20 g 1 tablespoon of granulated sugar
  • 8 g 1 teaspoon of salt
  • 540 g 4.5 cups of flour
  • 1 potato peeled and finely diced
  • 1 red pepper finely diced
  • 2 green peppers finely diced
  • 1 onion finely chopped
  • A handful of parsley finely chopped
  • 80 g 1 cup of Tulum cheese (or any crumbly cheese you like), crumbled
For frying:
  • 400 ml 2 cups of oil

Instructions

Prepare the Dough:
  • In a sizable mixing bowl, mix the sugar and yeast into the lukewarm water until fully dissolved. Allow it to rest for 5-10 minutes until it becomes foamy.
  • Add the warm milk, egg, and salt. Mix well.
  • Gradually add the flour, mixing until the dough comes together and is soft but not sticky. You might need a little more or less flour, so go by feel.
  • Work the dough on a floured surface for approximately 5-7 minutes, incorporating the flour until it forms a smooth texture.
  • Transfer the dough into a greased bowl, then cover it with a cloth and leave it in a warm spot to rise until it has doubled in size, which should take roughly 1 hour.
Prepare the Filling:
  • While the dough is rising, boil the diced potato until tender, then drain and let it cool.
  • In a pan with a little oil, sauté the onions and peppers until soft.
  • In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.
Assemble:
  • After the dough has risen, punch it down and divide it into small balls (golf ball size).
  • On a floured surface, roll out each ball into a flat circle.
  • Place a spoonful of the vegetable and cheese filling in the center of each circle.
  • Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.
Fry:
  • Heat the oil in a deep frying pan over medium heat.
  • Carefully place the stuffed breads in the hot oil, frying them until they are golden brown on both sides.
  • Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
Serve:
  • These can be enjoyed either warm or at ambient room temperature. They are perfect for a snack, light meal, or as a part of a larger spread.
See also  Classic Beef Lasagna