Potato Bread Stuffed with Calabresa Sausage and Cream Cheese

In a large bowl, add the all-purpose flour, mashed potatoes, sugar, salt, and butter or margarine.

Incorporate the dry active yeast into the dry mixture.

Add the eggs and mix the dough well with your fingertips, forming a coarse crumb mixture before adding the milk.

Gradually add the milk, mixing slowly to achieve the correct consistency, as the potato tends to make the dough softer.

Knead the dough vigorously on a clean countertop for about 10 to 12 minutes, pressing down with your fist until it becomes smooth and uniform.

Portion the dough into pieces weighing 60g to 70g each, shaping each portion into a smooth ball by pressing it on the counter.

Prepare the filling by mixing the chopped calabresa sausage with the cream cheese until a creamy paste is formed.

Flatten each dough ball with your hands or a rolling pin. Place a portion of the filling in the center and seal the edges to form closed pouches or pillow shapes.

Place the filled rolls on baking sheets and let them rise in a warm place (turned-off oven) for approximately 2 hours.

Brush the surface of the risen rolls with the lightly beaten egg yolk.

Bake in a preheated oven at 325ºF (160ºC) for about 30 minutes, or until nicely golden brown.

Serve or use the freezing method, heating for about 30 seconds to 1 minute in the microwave to thaw.