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Deep fry 375F, makes 17
1) 1 tsp. (5g) granulated sugar
1) 1 2/3 cup (369g) whole milk
2) 2 ¼ tsp. (7g) dry active yeast
3) 3 cups (402g) bread flour
3) ½ tsp. (3g) salt
4) 1 large egg
4) 1 ½ tbsp. (21g) unsalted butter, melted
5) 1 cup (134g) bread flour, additional
6) 850g potato
7) 8g salt
7) 2 tsp. ground cumin
7) 3g scotch bonnet pepper

In a pot heat (1) to 115F, then add in yeast. Stir until yeast completely dissolved. Set aside for 15 minutes.

In a mixing bowl combine (3) set aside.

Add (4) into (1) then pour mixture into flour. Stir using dough hook by hand then attach to mixer. Stir and add (5) gradually. Knead for 5 minutes.

Weight of dough 979 ÷ 17 = 57g. Portion dough out into round ball and place on a greased pan. Cover with saran wrap and let it rise for 45 minutes.

Cook the potatoes (6) and mashed it. Add (7).

Heat oil to 375F. Gently handle dough, do not over work, press the dough out to 5" round and stuff each with 50g of potato filling. Fry 3 minutes each side.

Dough: yield 9
1) 2 cup (280g) all-purpose flour
1) ½ tsp. (3g) salt
1) 2 tsp. (10g) baking powder
1) ¾ cup (169g) water, room temp
Filling: (966g, enough to make 28, use 2 tbsp. = 34g)
2) 998g (2.2lbs) potato
3) 1½ tsp. (9g) salt
3) 1 tsp. ground cumin
3) 3g scotch bonnet pepper

In a mixing bowl combine (1) and knead for 8 minutes. Wrap dough (458g) with saran wrap and set aside to rest for 30 mininutes.

Cook the potatoes (2) and mashed it. Add (3)

Weigh 50g of dough and roll to 5" circle. Fill with 2 tbsp. (34g) of potato filling and. Wet half the edge with water and seal it.

Fry each side for 4 minutes.