Potato dough Guguluf with cheese filling

Name: Potato dough Guguluf with cheese filling - Valeria O.
Ingredients: For the dough: 2 medium potatoes; 1 egg yolk; 25 g butter; 300 ml milk; 75 ml oil; 1 tablespoon sugar; 25 g fresh yeast; 750 g flour. For the filling: 150 g cottage cheese; 100 g salty cheese; 1 egg + 1 egg white; dill.

Appetizers - Potato dough Guguluf with cheese filling by Valeria O. - Recipia

Guguluf with Potato and Cheese Dough I arrived at this guguluf from an attempt at a cheese pie. I had boiled potatoes for mash, and everything started from there. The result is a soft, leavened dough, softer than bread dough, filled with a savory mixture of cheeses and dill. It can be sliced, suitable for breakfast, but also as an appetizer alongside tomatoes or red onion. I prefer it slightly warm, but it also works well cold. Quick Info Total time: approx. 2 hours Preparation time: 30-40 minutes Baking time: 40 minutes Servings: 8-10 slices (from a standard guguluf mold) Difficulty: medium Recipe type: savory appetizer or breakfast Ingredients For the dough: 2 medium potatoes 1 egg yolk 25 g butter 300 ml milk 75 ml oil 1 tablespoon sugar 25 g fresh yeast 750 g flour 1 egg white (optional, see below) Salt (for boiling the potatoes) For the filling: 150 g cottage cheese 100 g salty cheese (telemea or another suitable cheese for grating) 1 whole egg + the remaining egg white from the dough Fresh dill, chopped (to taste) Preparation method 1. Preparing the potatoes Peel and wash the potatoes, then cut them into cubes, as for mash. Boil them with salt in enough water to cover them. Skim any foam that forms. Boil until they start to crumble (they should be very tender). Drain well, add the butter, and mash until you have a fine puree. 2. Yeast and starting the dough Crumble the yeast into a bowl and mix with the sugar until it liquefies. Pour in a little warm milk (enough to cover the yeast) and a handful of flour. Mix and let the yeast sit for 10-15 minutes, while the potato puree cools slightly. 3. Combining the ingredients for the dough Once the puree has cooled (it should be warm, not hot), add the egg yolk, the rest of the warm milk, some of the oil, and mix. Incorporate the risen yeast. Start adding the flour gradually. You will obtain a soft and sticky dough, softer than for bread. 4. Kneading the dough Grease your hands with oil, as well as the work surface. Knead the dough for 5-10 minutes, adding the remaining oil little by little. Don’t expect a dry dough; it should just hold together somewhat. If necessary, sprinkle very little flour only on the surface. 5. Rising Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place until it doubles in volume (about 45-60 minutes, depending on the temperature). 6. The filling Meanwhile, prepare the filling: grate the salty cheese and mix it with the cottage cheese. Add the whole egg and the remaining egg white from the dough, plus the chopped dill. Mix well with a fork. No additional salt is needed if you use salty cheese. 7. Shaping and assembling the guguluf After the dough has risen, grease the work surface with oil. Turn out the dough and roll it into a rectangular sheet about 1 cm thick. Spread the filling evenly over the sheet, leaving a free edge at the end where you will seal the roll. Roll tightly, like a sweet bread. 8. Baking Grease the guguluf mold well with oil. Transfer the roll and arrange it as evenly as possible in the mold. If you have too much dough for one mold, you can also make muffins or mini tarts in small trays, following the same principle. Place the mold in a draft-free area for 10-15 minutes while the oven heats up. Bake at 180°C for 40 minutes. In the end, the surface should be golden brown. 9. Cooling and serving Remove the guguluf onto a rack or cutting board, after 10-15 minutes of baking. Cut warm or cold, it slices easily. Why I make this recipe often I like it because it can be served in many ways. It doesn’t dry out quickly and is suitable for lunch boxes. The texture of the potato dough is different from the classic one. If there are leftovers, it’s still pleasant to eat the next day. You can play with quantities or shapes depending on what you have available. Tips and variations Tips - Don’t let the potatoes sit too long after mashing. They dry out and cool down, and the dough won’t have the same texture. - For a dough that’s easier to handle, don’t hesitate to grease the work surface and your hands with a little oil when rolling or shaping it. - If the filling is too wet, sprinkle a little breadcrumbs over the cheese, but it’s not mandatory. Substitutions - Cottage cheese can be replaced with ricotta or well-drained cream cheese. - Salty cheese can be cow or sheep telemea, or any other salty cheese that can be grated. - Dill can be omitted if it’s not to your liking. Variations - You can make the same dough with other fillings: spinach, sautéed mushrooms, or other greens. - The leftover dough is also great for savory muffins or mini tarts, baked separately in small molds. Serving ideas - Serve simple slices, at room temperature or slightly reheated. - It’s also good as an appetizer at larger meals, alongside tomato salad and red onion. - For breakfast, it goes well with a glass of yogurt or kefir. Frequently asked questions Can I make the dough only with dry yeast? Yes, you can use active dry yeast, about 7-8 g, but be careful to hydrate it properly and activate it with warm milk. If I have leftover dough, how long does it last in the fridge? The raw, risen dough doesn’t keep well in the fridge. If you have extra, you can bake it as muffins or mini tarts and then keep them baked. Can I freeze the baked guguluf? Yes, it can be frozen sliced. After thawing, warm it gently in the oven or toaster. Do I have to use a guguluf mold? No, you can also use a loaf pan or a sweet bread mold, but it won’t have the specific shape. Adjust the baking time according to the size of the pan. Can I use only salty cheese for the filling? Yes, but the cottage cheese or cream cheese balances the texture. Only with salty cheese, the filling may be too salty and dry. Nutritional values (estimate) For one slice (from 10 servings): Calories: approx. 220 kcal Protein: 7-8 g Carbohydrates: 36-38 g Fats: 5-7 g Values are indicative and depend on the exact type of cheeses used, as well as the portion size. Storage and reheating It keeps covered, at room temperature, for up to 2 days. If it’s very hot, you can keep it in the fridge, wrapped in plastic or in a box. The slices can be reheated in the oven, 5-7 minutes at 150°C. I do not recommend the microwave, it changes the texture. If there are too many leftovers or you want to keep it longer, freeze the slices, you can take them out individually when needed.

Potato dough Guguluf with cheese filling

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