Potato Yeast Dough Cakes (in the Oven)
by Editorial Staff
I offer very tasty cakes made from potato and yeast dough. When baked, they get a pocket that can be filled with any filling to taste. The cakes themselves are very soft and tender.
Ingredients
- Warm milk – 100 g (or potato broth)
- Boiled potatoes – 150 g
- Flour – about 150 g (1 glass of 250 ml) + for working with dough
- Butter (or vegetable) – 25 g
- Salt – 1 teaspoon without a slide
- Sugar – 1 teaspoon without a slide
- Dry yeast – 1 teaspoon without a slide
- or fresh yeast – 10 g
Directions
- Add sugar and yeast to warm milk, leave for 5-10 minutes until the yeast dissolves.
Crush the boiled potatoes into a homogeneous puree, add butter and salt. - Then add milk with yeast.
- Gradually add flour, kneading soft dough. Knead the dough for 5 minutes.
Round the dough, put in a bowl, cover with cling film and leave in a warm place for 40-60 minutes until doubled. - Knead the dough, divide into 8 balls weighing 50-55 g each. Cover the balls of dough with a towel so that they do not dry out while we work with the dough.
- Turn on the oven to heat up to 220 degrees.
Roll each ball into a cake with a diameter of 12 cm. Try to roll it out carefully so as not to tear the dough, as air will escape through the hole during baking and the cake will not inflate too well.
- Bake 4 cakes each on a baking sheet in an oven preheated to 220 degrees for 8-10 minutes.
Bon Appetit!
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