5 medium-sized potatoes
3 cups (scant) of whole milk
1/2 teaspoon of salt
3 cups (scant) of all-purpose flour
2 tablespoons of active dry yeast
1 tablespoon of sugar
3 tablespoons of unsalted butter, softened
1 egg, beaten
400g of firm ricotta cheese
1 egg yolk, beaten for brushing
5 medium-sized potatoes
3 cups (scant) of whole milk
1/2 teaspoon of salt
3 cups (scant) of all-purpose flour
2 tablespoons of active dry yeast
1 tablespoon of sugar
3 tablespoons of unsalted butter, softened
1 egg, beaten
400g of firm ricotta cheese
1 egg yolk, beaten for brushing
1
Preheat the oven to 350°F (180°C)
2
Peel and wash the potatoes, then cut them into chunks
3
Boil the potatoes in milk and salt until they are very tender and have absorbed most of the liquid
4
Remove from heat, mash with a potato masher or fork, and set aside
5
In a bowl, whisk together flour, yeast, and sugar
6
Add softened butter, mashed potatoes, and beaten egg to the bowl
Mix until smooth
7
Knead for 15 minutes, then cover and let rest for 15 minutes
8
Divide dough into small portions, shape into balls about 2 inches in diameter, and fill with a portion of ricotta cheese
9
Place on a baking sheet lined with parchment paper, brush tops with egg yolk, and bake at 350°F (180°C) for 50 minutes or until golden brown.
