Steps

1. In a bowl, combine 240g all-purpose flour, 2.8g salt, 2.8g active dry yeast, and 80g mashed potato.
   🕒 01:45
2. Mix these ingredients together first.
   🕒 02:03
3. Prepare 2 egg yolks and 20g unsalted butter at room temperature.
   🕒 02:06
4. Add 80ml water to the mixed dry ingredients and stir briefly.
   🕒 02:25
5. Knead by hand until a dough forms. If the dough is too soft, add a little more all-purpose flour.
   🕒 02:39
6. Finely chop and mix 80g mozzarella cheese and 120g cooked ham.
   🕒 03:38
7. Dust your work surface with extra flour (as needed) and roll out the dough to about 2mm thickness, not too thin. This is a key tip! The dough is soft, so working with some flour will help.
   🕒 04:06
8. Use a round cutter to cut out dough circles. Re-knead and roll out any leftover dough and cut out more circles.
   🕒 05:44
9. Lightly brush one side of each dough circle with beaten egg (as needed).
   🕒 06:22
10. Place the chopped cooked ham and mozzarella cheese mixture in the center of the egg-washed side of the dough.
    🕒 06:36
11. Fold the dough in half and firmly seal the edges.
    🕒 06:46
12. Dip the tines of a fork in flour and press along the edges of the dough to create a decorative seal.
    🕒 07:05
13. Heat frying oil (as needed) in a pot to 170-180°C (340-355°F).
    🕒 08:10
14. Carefully place the shaped dough into the hot oil and fry until golden brown on all sides. This is a key tip! The dough cooks quickly, so pay attention to the oil temperature and fry just until it turns golden.
    🕒 08:19
15. Arrange the fried panzerotti on a plate.
    🕒 09:34