Stuffed Potato Buns

Method

1. Create a well with the flour. Add softened butter and mashed potatoes. Start mixing.
2. Dissolve the yeast in warm milk. Add a pinch of salt to the flour mixture, then gradually incorporate the milk until fully absorbed. Knead into a smooth dough.
3. Let the dough rest and rise for 3 hours (or until doubled).
4. Divide the dough into pieces of about 60–70 g each.
5. Flatten each piece into a small disc, like a focaccia.
6. Place cubes of cooked ham and smoked scamorza (or other cheese) in the center.
7. Close the dough around the filling, shaping into a bun.
8. Place the buns on a baking sheet and let them rise again until puffy.
9. Bake in a preheated ventilated oven at 180°C for 10 minutes.
10. Remove from the oven, brush with a mixture of egg yolk, a little milk, and salt.
11. Return to the oven and bake until golden brown (about another 15–20 minutes).