Скачать или смотреть The Secret to the Softest Pastry Dough | Easy No-Roll Potato & Kashar Cheese (Odessa Recipe)

Welcome back to Culinary Compass! Today, we are diving into the world of delicious, easy-to-make pastries with a recipe inspired by Odessa cuisine. If you've ever struggled with kneading sticky dough or wanted a quick, flavorful treat, this video is for you. We show you how to manage a very soft, high-hydration dough that requires no rolling pin—you shape it entirely by hand!

This recipe is a testament to effective Culinary Education, demonstrating that Gourmet results can be achieved with simple techniques. We use boiled potato and rich Kashar cheese for a creamy, satisfying filling, ensuring peak flavor and texture. Mastering this dough technique is a game-changer for any home baker, focusing on Professional Cooking Techniques adapted for your kitchen.

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FULL RECIPE: Soft Potato & Cheese Pastry (Makes 3)

*Dough Ingredients:*
Flour: 550g (or 5 x 200ml cups)
Salt: 1 teaspoon
Milk (400 ml): 400 ml
Sugar: 1 tablespoon
Active Dry Yeast: 1 teaspoon
Vegetable Oil: Approximately 1/2 cup (minus a finger's width)

*Filling Ingredients:*
Potatoes: 4 medium (boiled with skin on)
Kashar Cheese (grated): 200 grams
Salt: About 1/2 teaspoon
Butter: 1 tablespoon (for mixing into hot potatoes)
Softened Butter: For brushing baked pastries

*Instructions Summary:*
1. Mix flour and salt. In a separate bowl, mix milk, sugar, and yeast. Combine wet and dry ingredients, adding oil. Mix until a very soft, sticky dough forms (handle with oiled fingertips or a scraper).
2. Rest the dough.
3. Boil potatoes, mash hot with salt and 1 tbsp butter until smooth. Add grated cheese and mix. Set aside to cool. Divide filling into 3 balls.
4. Divide dough into 3 balls. Lightly flour surface. Hand-stretch one dough ball to dessert plate size. Place potato ball in center, fold edges to seal, and flip.
5. Hand-stretch the sealed dough to the size of a serving plate. Make a tiny seam opening for hot air.
6. Bake one by one on parchment paper in a preheated oven at 425°F (220°C) for 10-11 minutes.
7. Brush immediately with butter while hot. Stack and cover with a towel to keep soft. Slice and serve.