In a bowl, combine the water, sugar, and yeast and mix briefly. Add the flour, salt, and olive oil, then knead until a smooth dough forms. Cover and let it rise until doubled in size.

Boil the potatoes until soft, then mash them into a smooth puree. Season with salt, pepper, paprika, garlic seasoning, onion seasoning, and parsley. Mix well and let cool slightly.

Once risen, divide the dough into 5 equal pieces, about 100 g each. Shape each piece into a ball and let it rest briefly.

Flatten one dough ball into a round shape, about 15 cm across, but not too thin. Add a layer of potato filling and a layer of grated cheese, then seal the dough around the filling.

Gently flatten each filled dough piece into a round bread shape, keeping it even so it cooks properly without bursting.

Heat neutral oil in a pan over medium heat. Fry each bread on both sides until golden brown and cooked through.

Brush the hot breads with herb butter right after frying.