Mixing the Ingredients:
In a large bowl, combine warm milk, hot water, egg, salt, sugar, and dry yeast. Gradually add flour while mixing until a compact dough forms.
Incorporating Oil:
Once the dough is formed, add vegetable oil and knead until smooth and elastic. Cover the dough and allow it to ferment in a warm place for about 30 minutes, or until it doubles in size.
Crafting the Filling
Prepping the Ingredients:
Grate the potatoes and mix them with the diced meat and finely chopped onions. Season with salt and pepper to taste.
Dividing the Filling:
Divide the filling mixture into four equal parts to be used later for each layer of the cake.
Rolling Out and Assembling
Dividing the Dough:
Once risen, divide the dough into four equal parts and shape them into balls.
Building Layers:
Roll out each dough ball into a thin crust on a lightly floured surface. Spread melted butter over the dough, then add a portion of the prepared filling mixture evenly.
Rolling Up:
Carefully roll the dough with the filling inside into a snail shape. Wrap in plastic wrap and refrigerate for about 10 minutes to firm up.
