My favorite recipe from my Grandma: Belish

Von Ethan Chlebowski · 120 Min.

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Zubereitung

1. Warm the milk in the microwave to lukewarm (100°F/38°C). Stir in the instant yeast, set aside and let it activate for 5–10 minutes.
2. Mix the flour, salt and sugar in a large bowl.
3. Meanwhile, peel the potatoes and cut them into cubes.
4. Pour the yeast milk into the dry ingredients. Add the melted butter and beaten eggs, then mix by hand until a very sticky, shaggy dough forms. Cover the bowl and rest 20–30 minutes.
5. While the dough rests, cover the potatoes with water in a pot, bring to a boil and cook until they mash easily with a fork. Drain, return to the pot, mash, then stir in the cheese. Taste and add salt as needed. Let cool.
6. Knead the rested dough on a floured surface for at least 10 minutes, until completely smooth.
7. Place the dough in a bowl, cover and let it rise until doubled, about 45–60 minutes.
8. Turn out the risen dough and cut it into two pieces. Flatten each by hand and thin the edges, add half the potato filling, and fold the sides up around it like a large dumpling. Repeat with the other piece. Rest 20 minutes.
9. Preheat the oven to 400°F/204°C.
10. Flatten each filled dough by hand to about 1 inch thick and move to a buttered baking sheet. Roll each to about ½ inch thick with a rolling pin.
11. Bake 10 minutes. Flip, rub butter on the top, and bake 10 more minutes.
12. Flip again, rub more butter on top, sprinkle with flaky salt, and cut into squares with a pizza cutter.

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