Panttoves of stuffed fried bread: the recipe of soft and streamlined natural leavening products

In a large bowl mix the flour with the sugar, the dry yeast, salt, water, milk and stir. Knead with your hands until you get a compact and elastic dough. Transfer it to the work plan and knead for another 3-4 minutes.

Form a ball, put it in the bowl, cover with the cloth and let rise for 1 hour, or until doubled. Divide the dough into 6-8 parts and form balls.

Brush the butter in the pan and arrange the balls. Cover with a cloth and let stand for 20 minutes. Mix the boiled potatoes and crush with the cheese.

Brush the melted butter on the work surface and on the hands. Arrange the ball of dough on the surface and spread it forming a circle with your hands. Pour the potato filling in the center

Fold the sides to form a square and let stand for 15 minutes. Brush the worktop with the butter and flatten the rolls to enlarge them. Heat the butter in the pan and bake the bread on both sides, anointing it with more butter. The stuffed fried bread paintings are ready to taste.You can store the stuffed fried bread pane for 1 or 2 days in an airtight container.