Hungarian Fried Potato Bread
1 lb. russet potato, pricked with
fork
1 tsp. sugar
1 tsp. active dry yeast
1/2 cup plus 1 tsp. milk, warmed
vegetable oil
salt
1 1/2 cup flour
Preheat oven to 450. Bake potatoes directly on oven rack until tender,
50-60 minutes.
Pell potatoes, while still hot, then pass through a potato ricer into a large
bowl and
set aside.
Dissolve sugar and yeast in warm milk in a small bowl and let rest until foamy,
5-10
minutes. Add milk mixture, 1 tbsp. oil, and 1/2 tsp. salt to potatoes in
bowl and stir
well. Add flour and stir dough with a fork until a rough ball forms.
Transfer dough to
a lightly floured surface and knead until very smooth, about 10 minutes. Shape
dough
into a ball and transfer to a well-greased bowl, turning to coat. Cover
bowl with
plastic wrap and set aside in a warm spot to let dough rise until doubled in
bulk, about
1 hour.
Pour oil into a large skillet to a depth of 1 inch and heat over medium heat
until temperature
registers 375 on a candy thermometer.
Meanwhile, divide dough into 4 equal balls on a well-floured surface and cover
with plastic
wrap. Dust 1 ball of dough with flour, then stretch it into a 7-8 inch
disk. Fry in the hot oil
turning once, until bread is puffed, dimpled and deep golden about 1 1/2-2
minutes per side.
Repeat process with remaining dough balls. Transfer bread to a rack to let
drain as
they are cooked, turning once. Rub with a clove of garlic or spread with
sour cream. Season
with salt and serve hot.
MOM!MOM! notes. I love my
Potato Ricer
and use it to make
the best mashed potatoes all the time.
A Candy & Deep Fry Thermometer
is useful year round.
No kitchen is complete without one.
