Yeast cakes with milk, potatoes and green onions

Incredibly airy yeast dough in milk, with the addition of a small amount of sour cream, and a delicate filling of mashed potatoes with green onions - such cakes will instantly disappear from the table! The thickness of the potato layer and the dough layer are almost the same - it's delicious! Try this cake with tomato juice, you won't regret it.

Ingredients

• For the test:
• Milk - 200 ml
• Sour cream - 1 tbsp. a spoon
• Sugar - 1 tsp
• Flour - 300 g (2 cups with a capacity of 250 ml) + for working with dough
• Dry yeast - 1 tsp
• Salt - 1 pinch
• Vegetable oil (for lubricating hands) - 2 tbsp. spoons
• For filling:
• Milk or cream 10-20% - 100 ml
• Butter - 50 g
• Potatoes - 400 g
• Green onion - 3-4 feathers
• Salt - 0.5 tsp
• Vegetable oil - 2 tbsp. spoons

Directions

1. Heat the milk slightly until warm.
2. Combine sifted flour, yeast, salt and sugar in a deep bowl. Stir with a whisk.
3. Pour milk into a bowl to dry ingredients and add sour cream.
4. Stir with a whisk and then continue kneading with your hands. The dough is thin and sticky, but no more flour is needed. For ease of mixing, you can wear gloves and grease your hands with vegetable oil.
5. Place the dough on a greased silicone mat and knead for 10 minutes. After a while, the dough turns out to be homogeneous, without lumps. It is still quite liquid, does not hold its shape, but it falls well behind the hands.
6. Grease a bowl with vegetable oil, put the dough in it. Cover the dough with cling film and place in a warm place for 60 minutes.
7. After the first approach, knead the dough (release the air) and let it rise again.
8. While the dough is rising, prepare the filling. For mashed potatoes, you can use either milk or cream.
9. Peel the potatoes, cut into large cubes, pour 600 ml of water and boil. Cook for 15-18 minutes, until the potatoes are tender.
10. Chop the green onion finely.
11. Heat vegetable oil in a skillet and fry the green onions for 2-3 minutes, until soft.
12. Drain the water from the potatoes. Mash the potatoes with a crush or press. Pour in milk or cream, add butter and salt.
13. Add the fried green onions and butter to the mashed potatoes, stir.
14. The filling is ready. Cool it down before using.
15. The dough rose a second time. Crumple it up and divide it into two equal parts. This makes two pieces of dough, weighing about 280 g each.
16. Preheat oven to 200 degrees.
17. Sprinkle flour on the silicone mat and place one piece of dough on top of it.
18. Form the dough into a round cake with your hands and place half of the cooled filling in the center.
19. Raise the edges of the cake to the center, gradually closing the filling. Sprinkle your hands well with flour - the dough will not stick to them.
20. Use the rug to turn the cake over into the mold so that the seam stays at the bottom. Under the weight of the filling, the cake itself will creep along the bottom of the mold, lightly press it down with your hand. Make a small hole in the center for the steam to escape.
21. Bake a yeast cake with potato filling in the oven at 200 degrees for 20-25 minutes, until golden brown.
22. Transfer the hot cake to a plate and brush with butter. The flatbread will immediately become more ruddy and beautiful, and the crust will soften.
23. Bake the second cake in the same way, put it on top of the first one and brush with butter as well.
24. Yeast cakes with milk, potatoes and green onions, ready. Delicate filling of soft mashed potatoes with bright flavors of green onions and airy, weightless dough - perfect!