Fluffy Oven-Baked Potato Cheesecakes from Yeast Dough

From budget products, but so soft, fluffy and tasty! Cheesecakes with potatoes in the oven made from yeast dough are a simple savory pastry that even a novice housewife can handle. You just need a little time and the most affordable ingredients. Serve these buns on their own or as an accompaniment to other dishes.
cook time: 2h 30 min
Lucas Halstead
Fluffy Oven-Baked Potato Cheesecakes from Yeast Dough

Nutrition Facts (per serving)

181
Calories
6g
Fat
25g
Carbs
5g
Protein

Ingredients (9 portions)

For dough:

Milk 150 ml
Dry yeast 1 tsp
Salt 0.5 tsp
Sugar 1 tbsp
Vegetable oil 30 g
Wheat flour 230 g

For filling:

Potato 350 g
Milk 150 ml
Salt to taste
Butter 10 g

For lubrication:

Eggs 1 pc
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake beautiful, delicious cheesecake buns with potatoes in the oven from yeast dough? Measure out the required ingredients for the test. Warm the milk slightly. Take odorless vegetable oil.

Step 2

Step 2
In a small bowl, combine the yeast, 1 tsp. sugar and about 50 ml of lukewarm milk. Mix everything well so that the sugar dissolves. Leave the yeast mixture for 10-12 minutes until a foamy “cap” forms, which indicates good yeast activity. If the “cap” rises weakly or takes a very long time, it is better to replace this yeast with another one.

Step 3

Step 3
Be sure to sift the flour to saturate it with oxygen. This will help the dough rise easier and faster, and the baked goods will turn out fluffy.

Step 4

Step 4
To prepare the dough, choose a wide, spacious bowl with high sides to give the dough room to rise while it rises. Dissolve salt and sugar in the rest of the warm milk.

Step 5

Step 5
Add activated yeast, stir.

Step 6

Step 6
Pour in vegetable oil, mix well.

Step 7

Step 7
Add sifted flour. Do not pour out all the flour at once; you may need less or more. Add about three-quarters of the total flour. Mix the dough first with a spoon.

Step 8

Step 8
Add the rest of the flour in small portions, mixing the dough with your hands each time. Focus not on the amount of flour, but on the consistency of the dough.

Step 9

Step 9
The dough turns out tender, pliable, not tough and does not stick to your hands.

Step 10

Step 10
While the dough is rising, prepare the potato filling for the cheesecakes.

Step 11

Step 11
Cut the pre-peeled potatoes into small pieces and cover with water. Boil the potatoes in salted water until tender. To check if the potatoes are done, pierce them with a knife. The potatoes should be absolutely soft.

Step 12

Step 12
Drain the water. Using a potato masher, mash the potatoes with warm milk and butter. Take the amount of milk to taste. If you want the filling to be thicker, reduce the amount. Keep in mind that the puree will thicken further as it cools. Cool the filling to room temperature.

Step 13

Step 13
The dough has risen, increasing in volume by 2-2.5 times.

Step 14

Step 14
Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal parts. Roll the dough into balls and place them immediately on a parchment-lined baking sheet. At the same time, be sure to leave good distances between the dough balls, since later we will give them the shape of cheesecakes. Or you can put the dough directly in the form of flatbreads. Cover the dough balls with a light towel and leave to proof for 15 minutes.

Step 15

Step 15
Using a cup, make indentations in the center of the buns.

Step 16

Step 16
Lightly whisk the egg with 1 tbsp. milk.

Step 17

Step 17
Fill the indentations with potato filling. I added the puree using a pastry attachment. You can just use a spoon. Brush the sides of the cheesecakes with the egg mixture.

Step 18

Step 18
Bake the cheesecakes in an oven preheated to 180 C for 20-25 minutes until golden brown. Set the baking mode and time based on the operating characteristics of your oven.

Step 19

Step 19
Let the finished homemade yeast cheesecakes cool slightly and serve. Bon appetit!

Additional rubrics

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