Put all the ingredients in the bowl of your stand mixer. Knead for 15 minutes in your stand mixer or knead the dough by hand until it’s nice and elastic. See how elastic mine was after proofing in my Instagram video. Let it proof for 45-60min until it doubles in size.
Divide the dough into 4 balls of approximately 250gr. Let it rest for 15 min. Press it down a little, enough to be able to add the filling. Put the filling on top and close the dough over the filling. See how I do that in above video in my blogpost. Close the dough firmly, let it rest for 20min to relax the gluten and then carefully flatten it into circles. Be careful not to tear it. Let the flattened disks proof for 30-45 min and bake in a hot oven 200C until golden brown.