Cheesecakes with potatoes in the oven made from yeast dough

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake cheesecakes with potatoes in the oven using yeast dough? Measure out the required ingredients for the test. Warm the milk slightly. Take odorless vegetable oil.

2. STEP 2

   

   In a small bowl, combine the yeast, 1 tsp. sugar and about 50 ml of lukewarm milk. Mix everything well so that the sugar dissolves. Leave the yeast mixture for 10-12 minutes until a foamy “cap” forms, which indicates good yeast activity. If the “cap” rises weakly or takes a very long time, it is better to replace this yeast with another one.

3. STEP 3

   

   Be sure to sift the flour to saturate it with oxygen. This will help the dough rise easier and faster, and the baked goods will turn out fluffy.

4. STEP 4

   

   To prepare the dough, choose a wide, spacious bowl with high sides to give the dough room to rise while it rises. Dissolve salt and sugar in the rest of the warm milk.

5. STEP 5

   

   Add activated yeast, stir.

6. STEP 6

   

   Pour in vegetable oil, mix well.

7. STEP 7

   

   Add sifted flour. Do not pour out all the flour at once; you may need less or more. Add about three-quarters of the total flour. Mix the dough first with a spoon.

8. STEP 8

   

   Add the rest of the flour in small portions, mixing the dough with your hands each time. Focus not on the amount of flour, but on the consistency of the dough.

9. STEP 9

   

   The dough turns out tender, pliable, not tough and does not stick to your hands.

10. STEP 10

    

    While the dough is rising, prepare the potato filling for the cheesecakes.

11. STEP 11

    

    Cut the pre-peeled potatoes into small pieces and cover with water. Boil the potatoes in salted water until tender. To check if the potatoes are done, pierce them with a knife. The potatoes should be absolutely soft.

12. STEP 12

    

    Drain the water. Using a potato masher, mash the potatoes with warm milk and butter. Take the amount of milk to taste. If you want the filling to be thicker, reduce the amount. Keep in mind that the puree will thicken further as it cools. Cool the filling to room temperature.

13. STEP 13

    

    The dough has risen, increasing in volume by 2-2.5 times.

14. STEP 14

    

    Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal parts. Roll the dough into balls and place them immediately on a parchment-lined baking sheet. At the same time, be sure to leave good distances between the dough balls, since later we will give them the shape of cheesecakes. Or you can put the dough directly in the form of cakes. Cover the dough balls with a light towel and leave to proof for 15 minutes.

15. STEP 15

    

    Using a cup, make indentations in the center of the buns.

16. STEP 16

    

    Lightly whisk the egg with 1 tbsp. milk.

17. STEP 17

    

    Fill the indentations with potato filling. I added the puree using a pastry attachment. You can just use a spoon. Brush the sides of the cheesecakes with the egg mixture.

18. STEP 18

    

    Bake the cheesecakes in an oven preheated to 180 C for 20-25 minutes until golden brown. Set the baking mode and time based on the operating characteristics of your oven.

19. STEP 19

    

    Let the finished cheesecakes cool slightly and serve. Bon appetit!

Comments on the recipe

Maystin

26.12.2023

4.8

I baked cheesecakes with potatoes in the oven using yeast dough. I kneaded the dough according to the recipe, it turned out soft, not sticky. I formed it into koloboks, made a hole with a glass, just as the author wrote. Using a spoon, fill the cavity with puree and brush the sides with beaten egg. Baked until golden brown. Everyone loved these wonderful cheesecakes with potato filling. Simply great with tea! Thanks for the recipe!

olgaNa

26.12.2023

4.6

Wonderful recipe!! I will now bake fragrant baked potatoes with yeast dough in the oven often. It's budget-friendly, tasty, original, simple, fast and satisfying. An excellent snack for lovers of savory baked goods. I took a little less baking time than the author, these are the characteristics of my oven, everyone’s technique is different. I added some raw grated onion to the filling. Next time I’ll add cheese, I think it will be delicious too!