With this really delectable and simple-to-make savoury stuffed bread, explore the world of no-fuss cooking. This recipe is a monument to the pleasure of basic, healthful ingredients and is perfect for any time of day and requires no oven. Packed with a delectable blend of veggies and Tulum cheese, and perfectly cooked on the stovetop, this dish is guaranteed to be a favorite. Commencez!
Constituents:
Singular egg
200 millilitres, or one glass, of warm milk
200 millilitres, or one glass, of warm water
Ten grammes (one packet) of dried yeast
Twenty grams, or one tablespoon, of granulated sugar
Eight grammes, or one teaspoon, salt
540 grammes, or 4.5 cups, flour
Peel and finely dice one potato.
One finely chopped red pepper
Two finely sliced green peppers
Finely chop one onion.
Eighty grammes, or one cup, of finely chopped parsley and eighty grammes, or one cup, of crumbled Tulum cheese (or any other crumbly cheese).
Frying-wise:
Two cups, 400 millilitres, of oil
Rules:
Make the Dough: Totally dissolve the yeast and sugar in the warm water in a large mixing basin. Give it a five to ten minute rest to get foamy.
Incorporate the egg, salt, and warm milk. Beat thoroughly.
Stirring in the flour gradually, the dough should come together and be soft but not sticky. Go by feel as you may require a bit more or less flour.
Till the dough becomes smooth, work it on a floured surface for five to seven minutes.
Once the dough is in a greased bowl, cover it with a towel and let it rise in a warm area for about an hour, or until it has doubled in size.
Get ready the filling:
Boil the diced potato until cooked while the dough is rising; then, drain and let cool.
Brown the onions and peppers in a pan with a little oil.
Combine the boiled potatoes, chopped parsley and crumbled cheese with the sautéed veggies in a bowl. Let cool.
Assemble
Punch down the dough when it rises, then form it into golf ball-sized balls.
Roll each ball into a flat circle on a surface dusted with flour.
Center each circular with a tablespoon of the cheese and vegetable filling.
Forming a half moon, fold the dough over the filling and seal the edges. Close by strongly pressing the edges.
In a deep frying pan set over medium heat, warm the oil.
The stuffed buns should be carefully placed in the heated oil and cooked through to both sides being golden brown.
Use a slotted spoon to remove them, then spread the extra oil out on a paper towel.
Serve: These can be had warm or at room temperature. They go great as a light dinner, snack, or as part of a bigger feast.
A wonderful method to enjoy a tasty, home-cooked supper without using an oven is with this Easy and Fast No-Oven Savory Stuffed Bread recipe. Any palate will be pleased by the filling of a robust and tasty mixture inside soft, fluffy bread. These packed buns are the epitome of easy, yet delectable, cuisine and are ideal for a quick lunch, supper, or snack.
Constituents:
Singular egg
200 millilitres, or one glass, of warm milk
200 millilitres, or one glass, of warm water
Ten grammes (one packet) of dried yeast
Twenty grams, or one tablespoon, of granulated sugar
Eight grammes, or one teaspoon, salt
540 grammes, or 4.5 cups, flour
Peel and finely dice one potato.
One finely chopped red pepper
Two finely sliced green peppers
Finely chop one onion.
Eighty grammes, or one cup, of finely chopped parsley and eighty grammes, or one cup, of crumbled Tulum cheese (or any other crumbly cheese).
Frying-wise:
Two cups, 400 millilitres, of oil
Rules:
Make the Dough: Totally dissolve the yeast and sugar in the warm water in a large mixing basin. Give it a five to ten minute rest to get foamy.
Incorporate the egg, salt, and warm milk. Beat thoroughly.
Stirring in the flour gradually, the dough should come together and be soft but not sticky. Go by feel as you may require a bit more or less flour.
Till the dough becomes smooth, work it on a floured surface for five to seven minutes.
Once the dough is in a greased bowl, cover it with a towel and let it rise in a warm area for about an hour, or until it has doubled in size.
Get ready the filling:
Boil the diced potato until cooked while the dough is rising; then, drain and let cool.
Brown the onions and peppers in a pan with a little oil.
Combine the boiled potatoes, chopped parsley and crumbled cheese with the sautéed veggies in a bowl. Let cool.
Assemble
Punch down the dough when it rises, then form it into golf ball-sized balls.
Roll each ball into a flat circle on a surface dusted with flour.
Center each circular with a tablespoon of the cheese and vegetable filling.
Forming a half moon, fold the dough over the filling and seal the edges. Close by strongly pressing the edges.
In a deep frying pan set over medium heat, warm the oil.
The stuffed buns should be carefully placed in the heated oil and cooked through to both sides being golden brown.
Use a slotted spoon to remove them, then spread the extra oil out on a paper towel.
Serve: These can be had warm or at room temperature. They go great as a light dinner, snack, or as part of a bigger feast.
A wonderful method to enjoy a tasty, home-cooked supper without using an oven is with this Easy and Fast No-Oven Savory Stuffed Bread recipe. Any palate will be pleased by the filling of a robust and tasty mixture inside soft, fluffy bread. These packed buns are the epitome of easy, yet delectable, cuisine and are ideal for a quick lunch, supper, or snack.
