1 teacup of oil
1 egg reserve the yolk for the topping
1 teaspoon salt
5 cups flour
For internal mortar;
3-4 potatoes
1 tablespoon butter
1 teaspoon of salt
4 tablespoons of milk
Parsley
For the above;
1 egg yolk
1 tablespoon of milk
INSTRUCTIONS
Let’s add milk, water, yeast and sugar to a suitable kneading bowl and mix. Let’s add oil and eggs and mix.
Let’s add flour and salt in a controlled manner and knead a soft dough. Cover it and let it sit for 1 hour.
For the stuffing, mash the boiled potatoes until they reach the consistency of puree. Let’s add butter, milk and salt and mix it. Let’s add the chopped parsley and continue mixing.
Let’s remove the air from the fermented dough and divide it into 3 equal pieces. Let’s roll out the meringues in a square shape with a rolling pin. Let’s spread the stuffing on it and wrap it in a roll shape.
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