Stuffed Fried Bread Squares: The Recipe for Soft and Stringy Naturally Leavened Products

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

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

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

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