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
As needed Fryer oil
As needed Seasoning salt, chili lime example
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.
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