Potato Bread with Pickles

In a large bowl, add the boiled potatoes, the salt, the dry yeast powder, the egg, the heavy cream and mash everything well until it turns into a puree.

Add the wheat flour and knead well until combined. 

Next, add the vegetable oil and keep mixing until combined. 

Cover the bowl and let the dough rise for 30 minutes. 

Now, grate the pickled cucumber using the large holes on the grater, transfer to a medium bowl and set aside.

In a large skillet over medium to low heat, add a drizzle of olive oil.

Add the onion cut into strips and sauté until wilted. 

Then add the cabbage cut into thin strips.

Season with the salt, a pinch of black pepper, the sweet paprika and sauté for another 5 minutes.

Remove from the heat and transfer to a medium bowl.

Next, squeeze out the excess liquid from the pickles we grated earlier. 

In a large skillet over medium heat, add a drizzle of olive oil, the pickles and sauté for 3 minutes.

Add these pickles to the cabbage mixture we prepared and mix until combined. 

Once the dough has fermented, get a handful of this dough, shape it into a ball and flatten it. 

Top it with 1 tablespoon of the cabbage and pickle mixture and close it. 

Repeat this process with the entire dough.

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up. 

Add the pieces of dough we prepared earlier and fry them until golden brown. 

Remove them from the hot oil and drain the excess fat on a plate lined with paper towels.

Serve.