Best Chicken-Stuffed Potato Bread Recipe

Cook the large Russet potato and, while hot, mash it with a fork until you have a smooth puree.

In a bowl, combine the warm milk, eggs, oil, margarine, mashed potato, and sugar.

Add the dry active yeast to the mixture and mix thoroughly.

Gradually add the all-purpose flour and salt to the mixture, starting to incorporate with a spoon.

Transfer the dough to a lightly floured countertop and knead for about 10 minutes until it is very smooth and soft, not sticking to your hands.

Place the kneaded dough back in the bowl, cover it, and let it rise in a warm spot until it doubles in volume (about 40 minutes).

Preheat the oven to 350°F (180°C).

Punch down the risen dough and divide it into portions of approximately 90 grams each, rolling them into small balls.

Flatten each dough ball by hand, forming a medium-thickness disk. Fill each disk with a generous portion of chicken and a piece of mozzarella cheese.

Seal the filled dough pockets, crimping the edges well and reshaping them back into a round form, making sure they are tightly closed.

Arrange the stuffed breads on a baking sheet greased with oil and floured, leaving a small space between them.

Cover the breads on the baking sheet and let them rest for another 10 minutes to allow them to puff up slightly more.

Brush the beaten egg yolk over the surface of each roll for shine.

Place the breads in the preheated oven at 350°F (180°C) and bake for about 15 minutes, until golden brown.