- Prepare the Dough:
- In a sizable mixing bowl, mix the sugar and yeast into the lukewarm water until fully dissolved. Allow it to rest for 5-10 minutes until it becomes foamy.
- Add the warm milk, egg, and salt. Mix well.
- Gradually add the flour, mixing until the dough comes together and is soft but not sticky. You might need a little more or less flour, so go by feel.
- Work the dough on a floured surface for approximately 5-7 minutes, incorporating the flour until it forms a smooth texture.
- Transfer the dough into a greased bowl, then cover it with a cloth and leave it in a warm spot to rise until it has doubled in size, which should take roughly 1 hour.
- Prepare the Filling:
- While the dough is rising, boil the diced potato until tender, then drain and let it cool.
- In a pan with a little oil, sauté the onions and peppers until soft.
- In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.
- Assemble:
- After the dough has risen, punch it down and divide it into small balls (golf ball size).
- On a floured surface, roll out each ball into a flat circle.
- Place a spoonful of the vegetable and cheese filling in the center of each circle.
- Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.
- Fry:
- Heat the oil in a deep frying pan over medium heat.
- Carefully place the stuffed breads in the hot oil, frying them until they are golden brown on both sides.
- Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
- Serve:
- These can be enjoyed either warm or at ambient room temperature. They are perfect for a snack, light meal, or as a part of a larger spread.
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