2 potatoes
1 teaspoon salt (3g)
1 teaspoon black pepper (3g)
1 cup grated cheddar cheese
For Dough Coating:
150g butter
For Topping:
1 egg yolk
Crafting the Dough:
Commence by activating the yeast in warm water until fully dissolved. Gradually incorporate the flour and salt, kneading until a soft, elastic dough forms. Divide the dough into 8 portions, cover, and allow it to rest for 25 minutes.
Preparation of Potato Filling:
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