Yeast Pastry With Yams And Thyme

Ingredients for dough (24-26 cm baking pan):

25 g fresh yeast (1.5 tablespoons dry yeast)

1/2 cup + 2 tbsps. of lukewarm water

3 tbsps. of sugar

1 egg

1/4 cup of oil

3.5 cups + 1tbsp (500 grams) of flour

1 tbsp salt

Ingredients for stuffing:

3-4 small yams, peeled and cut into quarters

2 tbsps. of olive oil

1/2 tsp. of salt

1/4 tsp. of cumin

1/4 tsp. of black pepper

5-6 thyme springs

Directions:

1. Prepare dough: stir yeast, water and sugar in the mixer bowl and leave for a few minutes. Add the egg and oil and stir again. Add flour, install a dough hook and process at low speed for about 7-8 minutes until the dough is formed, and is soft and sticky. Add salt and process for another minute.

2. Preheat oven to 180 degrees. Line a baking pan with baking paper.

3. Transfer the dough to a greased bowl, cover and leave in a warm place for about an hour, or until the dough doubles its volume.

4. In the meantime prepare the stuffing: mix yams well with olive oil and spices, spread over a baking pan and bake for about 20 minutes, or until they soften. Mash with a fork to a smooth puree, adjust the seasoning and cool if necessary.

5. Preheat oven to 180 degrees. Line a baking mold with baking paper.

6. Make the pastry: remove the dough from the bowl, knead to remove the air and roll on a lightly floured work surface to form a rectangle about 25 cm by 50 cm. Using a spoon, spread the stuffing over about 3/4 of the rectangle, sprinkle thyme leaves on top and roll into a tight roll. Place the roll with the seam down, and slice with a sharp knife into 8 equal pieces. Lightly oil the baking paper in the pan, place the dough pieces at intervals, cover with a towel and let rise for 30 minutes.

7. Bake for 30 to 40 minutes, or until the pastry is golden.

Notes:

It is possible to season the filling according to personal taste.

The pastry can be easily upgraded by sprinkling over the stuffing 50 grams of grated Parmesan cheese.