3.5 cups All-Purpose Flour, plus more for kneading
Chili Cheese Filling
1.5 Tablespoons Butter
¼ plus 1/8 cup (~1.5 ea.) Shallot, minced
1 1/8 cup Fire roasted Green Chile, drained, minced fine
1.5 cup Dehydrated potato Hash browns
4.5 teaspoons Curry Powder
1.5 teaspoon Dijon Mustard
1.5 Tbs Mint, Minced
3 cups (10.5 oz.) Shredded Havarti Cheese
Mock Hollandaise Dipping Sauce
1 cup Mayonnaise
1 teaspoon Dijon Mustard
6 Tablespoon Lemon Juice
4 Tablespoon Butter, softened
1/2 teaspoon Smoked Paprika
1/2 teaspoon Turmeric, powdered
1 teaspoon Minced Chive
1 teaspoon Minced Parsley
Fryer
As needed Fryer oil
As needed Seasoning salt, chili lime example
Preparation
Prep Time: 195min | Cook Time: 5min
To make the dough: Put the potato in a lightly salted water in a small saucepan, bring to a boil, and cook until tender, 5 to 7 minutes. Drain. Place in a mixing bowl, whip until smooth, add dehydrated potato flakes. Hydrate the yeast in the warm water for a few minutes. Stir together the egg, melted butter, turmeric, salt and sugar in a large bowl. Stir in the milk and mix well. Add yeast to the potatoes in a large mixing bowl with a dough hook. Blend the egg/milk mixture into the potato/yeast and incorporate. Fold in flour and salt and mix with a dough hook on medium speed until the dough reaches a final clear or can be stretched to see daylight. Rest the dough in a greased bowl for about 1 hour (until doubled in volume), punch down. Dough can be chilled and stored covered in the refrigerator at this point or used immediately.
To make the Spudnuts: Turn dough out onto a floured surface, divide into two, 1 lb 4 oz. dough portions and roll each out to ~ 1/8” thickness, 12” x 15” rectangle that is divided into 3” x 3” squares. Trip the edges straight and rework the trim to roll out another 6” x 9” rectangle. Dock the dough liberally with a docking tool or a fork. Cut the dough into 28 rectangles (3”x2”) or 28, ¾ oz. rectangles of dough. Place a #60 scoop of the filling (just less than ½ oz.) in the center on each rectangle, and fold the dough over to make a log. Aplly a little bit of water to the seam if the dough is dry. Pinch the ends to crimp. Transfer the spudnuts to a baking sheet. Repeat with the remaining dough and filling. Proof for 30 minutes.
Chili and cheese filling: Sautee shallot in butter until soft and translucent. Mix all ingredients. Cover, label and refrigerate for up to 5 days.
Deep fat fry the Spudnuts at 350 F. for approximately 3 minutes. Transfer them to paper towels to drain. Toss with seasoning salt. Keep warm.
Mock Hollandaise: Mix all ingredients. Cover, label and refrigerate for up to 5 days.
Serve spudnuts warm with the mock hollandaise.
Reviews
Be the first to review this recipe by clicking the button below
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
