Turkish Potato Stuffed Bread

Ingredients

• 500 g bread flour
• 320 ml warm water
• 7 g active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 800 g potatoes
• 1 piece onion
• 1 bunch fresh parsley
• 1 tsp black pepper
• 1 tsp paprika
• 2 tbsp butter
• 1 piece egg

Instructions

1. Prepare yeast mixture

   Mix warm water, yeast, and sugar in a small bowl. Let stand for 8-10 minutes until foamy and doubled in size. The mixture should smell yeasty and bubble actively. Do not use water that's too hot as it will kill the yeast.

2. Make bread dough

   Combine flour and salt in a large bowl. Add the yeast mixture and 2 tbsp olive oil. Mix and knead on medium speed for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but pull away from the bowl. Do not add too much flour or the bread will be dense.

3. First rise

   Place dough in an oiled bowl and cover with a damp cloth. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when poked. Do not let it over-rise or it will collapse.

4. Prepare potato filling

   Peel and cube potatoes into 2cm pieces. Boil in salted water over high heat for 15-20 minutes until fork-tender. Drain completely and mash until smooth with no lumps. Let cool for 10 minutes. Do not leave any water in the potatoes or the filling will be too wet.

5. Cook aromatics

   Dice onion finely into 3mm pieces. Heat remaining 1 tbsp olive oil and butter over medium heat for 1 minute. Add onion and cook for 5-7 minutes until soft and translucent. The onion should be golden but not browned. Do not burn or it will taste bitter.

6. Season filling

   Mix mashed potatoes with cooked onion, chopped parsley, salt, black pepper, and paprika over low heat for 2-3 minutes until well combined and fragrant. Taste and adjust seasoning. The mixture should hold together well. Do not make it too salty as the bread dough also contains salt.

7. Shape and fill

   Punch down risen dough and divide into 6 equal pieces. Roll each piece into a 15cm circle on medium heat. Place 3 tbsp filling in center and fold dough over, sealing edges tightly. The seams should be completely closed. Do not overfill or the bread will burst during baking.

8. Final rise

   Place shaped breads seam-side down on parchment-lined baking sheets. Cover and let rise for 30-40 minutes until puffy. They should increase by 50% in size and feel light when lifted. Do not skip this step or the bread will be dense.

9. Bake golden

   Brush tops with beaten egg for a golden finish. Bake at 200°C for 25-30 minutes until deep golden brown and hollow-sounding when tapped. The internal temperature should reach 95°C. Do not open the oven door for the first 20 minutes or they may deflate.

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