Cotton Pastry with Potatoes

We tried adding potatoes to the dough for the first time while baking different types of bread in the pastry and bakery class. If I remember correctly, the name was Russian Bread. That bread, as soft and delicious as it was, went stale late.

In other words, this technique was used in the past both to increase the nutritional value and to make the bread go stale late. While I was making potato pies, I saw that the potatoes were starting to sprout, so I thought I'd boil them all.

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Thus, both the pastry and the pastry had potatoes. Don't forget to like and share my recipe 💕

Ingredients for the Cotton Dough Recipe with Potatoes

For the dough:

• 1 glass of warm water
• 1 glass of warm milk
• 1 water glass measure of oil
• 1,5 sweet spice salt
• 1 teaspoon of granulated sugar
• 1 packet of fresh yeast
• 1 medium potatoes
• 6,5 water glass flour

For internal mortar:

• 1 medium onions
• 3 medium potatoes
• Salt
• Black pepper
• Red powdered pepper
• dried mint

How to Make Cotton Pastry with Potato Dough Recipe?

1. Take the water and milk into the mixing bowl, add the yeast and sugar and mix until the yeast dissolves.
2. Add the potato, crumbling it well with your hands. Add the liquid and mix.
3. Add salt and 5 glasses of flour and start mixing.
4. Continue adding flour as needed.
5. It will be a sticky dough. Cover the dough with cling wrap and let it rest for 1 hour.
6. While the dough is resting, fry the chopped onion, add the potatoes and spices and fry it. Take it off the stove and let it cool.
7. Put the fermented dough on the counter, break off tangerine-sized pieces and roll them out with your hands.
8. Cover it with a potato mortar in the middle and place it on a baking tray with greaseproof paper at intervals.
9. Bake in an oven preheated to 180 degrees for an average of 15 minutes.