Kartofdzhyn (Ossetian Cheese and Potato Bread)
A recipe for Kartofdzhyn (Cheese and Potato Bread)! This Ossetian bread is stuffed with mashed potatoes and two types of cheese.
Servings 1 Bread
Ingredients
Bread:
- 1/4 cup (60 milliliters) milk lukewarm at 105-115˚F (40-46˚C)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 1/3 cup (80 milliliters) yogurt room temperature
- 1 large egg room temperature
- 1 tablespoon sour cream room temperature
- 1/2 teaspoon salt
- 1 1/2 cups (195 grams) bread flour
Filling:
- 8 ounces (227 grams) potatoes
- 2 tablespoons (30 grams) unsalted butter melted
- 4 ounces (113 grams) feta cheese crumbled
- 4 ounces (113 grams) mozzarella cheese shredded
- 1/2 teaspoon salt to taste
- Freshly ground black pepper
Topping:
- 1 large egg beaten, for brushing
- 1 tablespoon (15 grams) butter for brushing after baking
Instructions
To make the bread:
- In a small bowl, combine the milk, sugar, and yeast. Allow to rest for 10 minutes, until frothy.
- In the bowl of a stand mixer fitted with the dough attachment or a large bowl, combine the yeast mixture with the yogurt, egg, sour cream, salt, and bread flour to create a smooth and slightly sticky dough.
- On a lightly floured surface, knead the dough to form a smooth and elastic ball, about 4-5 minutes. Transfer to a lightly oiled bowl, turning to coat, and cover. Allow to rest in a warm spot for 1-2 hours, until puffed.
To make the filling:
- Place the unpeeled potatoes in a pot and cover with water. Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle.
- Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper.
To assemble:
- Preheat oven to 400˚F (200˚C). Place a pizza stone or large round baking sheet on the center rack of the oven.
- On a lightly floured surface, roll the risen dough into a large, thin circle. Place the filling in the center, spreading it out into a flat layer, leaving a large border around the edges.
- Fold the edges in towards the center and seal the edges well to completely cover the filling. Flip the bread over, seam-side down, and gently pat or roll to create a smooth, stretched circle with the filling sealed inside.
- Pierce the top of the bread all over with a fork and brush with the beaten egg.
- Transfer to the stone or hot pan in the preheated oven and bake until golden, 30-40 minutes. The bread may puff, but will settle back down when removed from the oven.
- Immediately brush the top with butter. Cut into wedges and serve hot.