Stuffed Breads Recipe

Activate yeast and combine dry ingredients

In a large mixing bowl combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar and 1 tsp fine salt. Whisk briefly to distribute evenly.

Add liquids and knead

Create a well in the center of the dry mix. Pour in 1 cup warm water, 2 tbsp olive oil and 1 tbsp warm milk. Stir with a wooden spoon or dough hook until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If using a stand mixer, knead on medium for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap and let it rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

Prepare cheese filling

While the dough rises, combine 1 cup ricotta, 1 cup shredded mozzarella, 1 tbsp grated Parmesan, 2 tbsp chopped parsley, 1 tbsp chopped basil, 1 tsp minced garlic, 1 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes (if using) in a bowl. Stir until evenly mixed. Taste and adjust salt/pepper as needed. Chill in the refrigerator until ready to use to keep a firmer texture.

Cook spiced potatoes

If making the spiced potato filling instead of cheese, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups diced potatoes, 1/2 tsp cumin (seeds or ground) and 1/4 tsp turmeric. Cook, stirring occasionally, until potatoes are tender and lightly browned, about 10–12 minutes. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp chopped cilantro. Mash lightly with the back of a spoon so the filling holds together but still has texture. Cool slightly before using.

Portion and shape dough

After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide into 8 equal portions (about 90–100 g/3.2–3.5 oz each). Roll each portion into a ball and let rest, covered, for 10 minutes to relax the gluten.

Fill and seal

Working with one ball at a time, flatten into a 5-inch circle with your palm or a rolling pin. Spoon about 2–3 tablespoons of the cheese filling (or 2–3 tbsp of cooled potato filling) into the center, leaving a 1/2-inch edge. Gather the edges up over the filling and pinch to seal tightly, forming a smooth ball. Tuck the sealed seam side down and gently roll to smooth. Repeat with remaining portions.

Second rise

Place the stuffed balls seam-side down on a parchment-lined baking sheet spaced 1–2 inches apart. Cover loosely with plastic wrap or a towel and let rise for 20–30 minutes until puffy.

Egg wash and seeds

Preheat the oven to 400°F (200°C). Beat 1 egg with 1 tbsp warm milk to make an egg wash. Lightly brush the tops of the risen breads with the egg wash (or brush with 1 tbsp olive oil for an egg-free option). Sprinkle sesame or nigella seeds if using.

Bake

Bake in the preheated oven on the middle rack for 16–20 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom. Baking time may vary slightly with oven; rotate the sheet halfway through if your oven bakes unevenly.

Finish

Remove from the oven and brush with a little olive oil (about 1 tsp per bun) for a glossy finish. Let cool on a rack for 5 minutes before serving so the filling sets slightly.

Serve warm or at room temperature as an appetizer. These are best eaten within 24 hours. To store, cool completely and keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh.