Ingredients needed

• 1 egg (61g), at room temperature
• 80ml warm milk
• 4 g instant dry yeast
• 20 g sugar (about 2 tablespoons)
• 200 g bread flour
• 3 g salt (about 1 teaspoon)
• 30 g melted unsalted butter
• 430 g potatoes
• 3 pinches of salt
• Pepper powder, to taste
• 40 g thick cream or milk
• 140 g mozzarella cheese
• Milk, for brushing
• Melted unsalted butter, for glazing
• Parsley (optional, to decorate)

Preparation of the dough

Yeast activation:

We start by activating the yeast. In a bowl, mix the warm milk with the sugar and instant dry yeast. Let this mixture sit until it dissolves and foams, indicating that the yeast is active.

Preparation of the dough:

In a large bowl, combine the bread flour and salt. Gradually add the activated yeast mixture, followed by a beaten egg. Mix everything well until you obtain a homogeneous mass. You can use a manual mixer or your hands for this process, making sure all the ingredients are fully integrated.

Incorporation of butter:

Once the dough is ready, add the melted butter. Knead again until the butter is completely incorporated and the dough acquires a smooth and elastic texture.

Dough fermentation:

Cover the bowl with a clean cloth and let the dough rise in a warm place until it doubles or triples in size. Ideally, this process should occur in an environment with a temperature between 36°C and 39°C.

Preparation of the potato filling

Boil and prepare the potatoes:

While the dough is fermenting, prepare the potato filling. Boil the potatoes until they are tender. Then, blend them while they are still hot until you obtain a smooth puree without lumps.

Season and mix the potato filling:

Add salt, pepper, and heavy cream or milk to the mashed potatoes, ensuring a smooth, creamy texture. Mix well so that all the ingredients are incorporated evenly. Reserve the potato filling for later use.