Makes six large fried doughs
- 2 cups Idaho potatoes, peeled, diced 1-inch
- 1 Pack rapid rise or instant yeast, about 2-1/4 teaspoons
- 1 Tsp. sugar
- 1 Tbsp. canola oil
- 3½ cups bread flour, divided
- 1 ½ tsp. salt
- 1 tsp. black pepper
- ¾ cup shredded sharp cheddar cheese
- 1 cup sour cream
- 12 bacon slices, cooked, drained and chopped into ¼-inch pieces
- ¼ cup chives or scallions, finely chopped
- Place the potatoes in a pot, add enough water to cover potatoes and boil until very tender. Drain potato in a colander over a bowl, reserving 1 cup of the cooking liquid.
- Mash potato with a ricer or hand masher until very smooth. Cool the potato water to 110 degrees. Dissolve yeast and sugar in cooled potato water in a large bowl and stir in the oil. Add 2 1/2 cups of the flour, (reserve 1 cup for later), black pepper, mashed potato and shredded cheese to the yeast mixture; stir until well-blended.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough flour gradually, ¼-cup at a time a time, to prevent dough from sticking to hands. Dough should be slightly sticky. You might not need all of the remaining cup of flour.
- Place dough in a large oiled bowl, turning to coat top. Cover the dough and let rise in a warm place for about an hour or until it doubles in size. (Press a finger into dough. If the indentation remains, the dough has risen enough.) Punch the dough down. Divide it into six equal pieces. Round up each piece and place them on an oiled baking sheet, lightly coating the tops with oil, and cover with plastic wrap. Let rise again for about 20 minutes before cooking.
To Fry the Dough:
- In a wide sauté pan or wok with high sides, fill halfway or about 2 inches in depth with oil. Use a deep fry thermometer and heat oil until it reaches 375 degrees.
- While oil is heating, gently stretch or roll dough into about 8-inch wide circles. (Don’t worry if they are not perfectly round). Carefully place one portion of dough into the fry oil, splashing away from you to avoid getting burned. Deep fry for about a minute. Using tongs, gently flip them over, splashing away again. Fry until they are a deep golden brown and drain on a cooling rack or paper towels.
Top each fried dough with sour cream, bacon and chives. Enjoy!
Chef Jamie Roraback is with the Lincoln Culinary Institute.