Mix thoroughly until smooth. Roll one ball at a time on a thin pastry cloth & fry on a hot lefse grill (about 450°) 2 to 4 minutes on each side. I've been making lefse for years, but I'm only going off what I learned from my grandparents as a teen when we used to make it every Thanksgiving. This is a flat, round grill design especially for frying lefse. Do not use water when cleaning up your rolling pin, or it will turn into a sticky mess. There is special lefse equipment that will assist in the lefse making process but this equipment is not an absolute requirement. Idaho Baker -- a russet that has the highest starch and lowest moisture. If any dough sticks onto the pastry cloth, immediately scrape it off as completely as possible, and rub flour into the spot. First flip as soon as brown spots just start to appear on underside. After rolling, if this section is the size you want the lefse pieces to be, use the sections as scored. If it is too big or too small, adjust the scores on the roll of dough accordingly. Stack them on top of each other, and keep covered until completely cool. Ingredients: 4 (cream .. sugar ...) 75. Note: If you have a hand masher, it is helpful to first mash the potatoes by hand and then if desired, finish mashing with an electric mixer or use a ricer. Add the sifted flour, and mix just long enough to incorporate it. Check doneness often because it does not take long for it to fry on each side. The stick is generally about 24" long. As you get a piece of lefse done, place it on top of the last piece and cover again with the dry towel. This will cause problems when rolling the dough. About this time, you can start preheating your lefse grill to 500F. Once the water, half & half, and butter are boiling, remove from the heat and add the dry ingredients. Scrape with dull knife; then rub flour onto spot. Place a little more flour in the center of the pastry cloth and place the flattened disc on the flour to coat the under side and then turn the disk over and begin to roll. Prep your pastry board by spreading out about 1/4 cup of flour into a circle just a bit bigger than the sheet of lefse you intend to roll. Roll each portion into a log-shaped roll, 2" in diameter. If using a grooved rolling pin, make sure dough does not get stuck in the grooves. Note: Be careful not to over use the flour when rolling the dough out. Cold dough is much easier to work with. These ingredients can also be placed in a microwave safe bowl and brought to a boil in the microwave. Gently roll it out almost paper thin. We still make it every holiday season, and this is the best recipe ever. Cook the lefse on a griddle … It has a thin tapered edge which makes it easy to slide under the lefse when lifting to transport to the grill and for flipping it over when cooking it. Flour the rolling pin. While the potatoes are still warm, add softened butter, cream, sugar, and salt. Prepare the work surface by sprinkling with flour. This will prevent you from ending up with an accumulation of burnt flour on the grill. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. Use a lefse rolling pin and roll out the lefse balls until they are thin. The Lefse may even crumble if they are overcooked. Add 1 tablespoon of salt. Start rolling from the center out, rotating around the disc with each stroke. Lefse experts recommend ricing the cooked potatoes, but my mother always mashed the potatoes. Makes 44 large rounds. Once the potatoes are cooked, they need to be riced or mashed. Use a high quality potato ricer, preferable one with adjustable hole sizes. Fold the lefse in half by folding the side with only butter over the sugared half. Remove one batch and place in a mixing bowl. Do not wash after each use. Meticulously clean up all sticky dough on pastry cloth or pin before continuing. Cut the folded piece of lefse in half as shown above. Join the discussion today. One Size Fits All, get yours today! Stir just until the mixture is well blended. One person rolls the dough and transfers to the griddle; the other person cooks the lefse and transfers to cooling area. This is the "show side", with the traditional lefse appearance. Set grill at 400°F. Then comes the fun part — roll out the lefse. A grooved rolling pin works well for rolling the dough out nice and thin. If ricer comes with adjustable grates, mash potatoes once with the larger holes, then mash the entire batch a second time with the smaller holes. Thoroughly drain the potatoes in a colander. When I found out I need to eat gluten free 4 1/2 years ago, one of the comfort foods I missed is lefse. If the lefse falls apart when you transfer it to the griddle, it may be a sign that the dough is too moist (overcooked potatoes, too much cream, not enough flour), it has been rolled too thin, or it is sticking to the rolling surface. The lefse can be stored in a sealable plastic bag, wrapped in plastic wrap or wrapped in aluminum foil. Roll them into balls, put them on a plate and store in the fridge. The tip here…lift up at the edge of dough before rolling back. Roll up each quarter piece for serving. Thanks for taking the time to make this demo, and including so many of the details often forgotten or never learned. How to Roll a Lefse Pattie. Mix the above ingredients in two batches. Reduce flour by 1/4 to 1/2 cup. Pull a couple lefse patties out of the fridge — I only pull out a couple of patties at a time so the dough stays nice and cold. Place in the refrigerator to thaw. If the lefse is still just a little warm when you want to package them and place them in the refrigerator, you can add a paper towel to the top and bottom of the bag before sealing. Blowing with. It is enjoyed in many ways. Use a thin spatula, preferably a lefse stick when cooking on the griddle or pan. Put dough pieces on a cookie sheet, and cover with plastic wrap or wax paper. A square-cut knobbed lefse rolling pin (such as. Adjustable ricer used, but riced potato was not riced a second time with smaller opening. Add vinegar to water when boiling potatoes. ", "Excellent demo. Place a paper towel over the potatoes and then cover with plastic or foil as shown. Cook only at a low boil so potatoes don't fall apart. No.Theflouradded starts to break down If the pastry cloth has oil or grease spots, it should be washed in hot water to rid it of these stain because they can become rancid after a period of time. Flip it over as soon as brown spots just start to appear on underside (or slightly sooner). Each piece may not be perfectly round or exactly the same in size. Roll out the Lefse Daughters of Norway Norway Day 2013 Minneapolis. When rolled thin enough, you should be able to just barely see the lefse stick through the dough. Boiling them with skin on will help hold starch in. Be sure to drain them well. Mix 4 1/2 c. of potato buds in a mixing bowl with 1 tablespoon of sugar, and 1 tablespoon of salt. Finished dough texture should be slightly sticky, but smooth and elastic. Paul rolled the dough into a 12-inch circle before moving it to the griddle to cook. When done rolling, the lefse should be fairly round in shape. Sugar can be better applied by using a sugar shaker. Keep cloth generously floured; repeat before each roll. Use hand to flatten ball into puck shape before starting to roll. Rub plenty of the flour in. Dough sticking to mat or pin when rolling. This will keep the pastry cloth well seasoned and it will help prevent the dough from sticking when it is rolled out. Gently lift the rolled out lefse and place half on the preheated grill and quickly unfold the remaining half onto the grill to get it to fry evenly. Take a ball one at a time and roll out very thin on a lightly floured pastry cloth. Care needs to be taken when using the grooved rolling pin that dough does not stick in the grooves. After adding flour, placing the divided dough in gallon-size ziplock bags for refrigeration is convenient if it will not be rolled immediately. Once the lefse has thawed completely, the paper towels can be removed from the bag. Apron – Roll Out The Lefse $ 25.00. The paper towels will help absorb any moisture that forms as the lefse thaws. The long metal spike on the thermostat is the temperature sensor. Dust the rolling pin with a little more flour if dough starts to stick. I made lefse and hadn't made it for a couple of years. Melted butter is much faster when preparing many pieces of lefse. It helps to flour the rolling surface thoroughly, and keep it floured. Keeping moisture in while it cools will keep the lefse tender. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe. Use care to make sure too much flour isn't added. Lefse is a traditional Scandinavian flatbread made from potatoes. Lefse Recipe-Real Potatoes | Lefse Recipe-Instant Potatoes, Preparing Potates | Mixing Dough | Rolling Out Lefse | Frying Lefse. Pinch off about 3 tablespoons of the dough and shape into a ball. The flour mixes into the dough much easier when using the Bosch Kitchen Machine. It is best to use a covered lefse board or a pastry cloth. Adjust time to 20 minutes. Making lefse was a family tradition during my early years. Cut log-shaped dough into pieces and roll into balls. If there are any visible pieces of unmashed potato, run batch through ricer again. If the lefse is dry around the outer edges when frying and cracks easily, there may be too much flour mixed in the potatoes. Fry on lefse pan. After rolling a few pieces out, you will begin to master the technique. If the lefse dries out, sprinkle a cotton dish towel lightly with water and wrap the lefse in it and place in a plastic bag. Each half of lefse can then be folded in half again and served as a flat piece. If they are cut too small the will be too moist when cooked. Too much flour can cause the lefse to be tough, dry, and crack around the edges when frying. Either use rolling pin, or lift the rolled dough with a lefse stick, tap it gently to shake off excess flour, and gently lay it out on the heated ungreased griddle. 2 large pots for boiling potatoes (or Instant Pot), 2 Lefse sticks (one for the roller person, one for the cooking person). Continue to work the mixture by hand until it is mixed thoroughly and has a smooth, even texture. That being said, many people use instant or buds because it is more convenient, and can taste pretty good with the right recipe. Flip the lefse over and use the lefse stick to unfold. Flour your hands. Having two people work together can make the lefse process faster, easier, and more predictable. Put dough on lightly floured surface and divide into 3 portions. By teaching them, they will continue this wonderful Norwegian tradition with their families! Quote Reply Topic: roll out the lefse! Sprinkle lightly with flour as needed to prevent sticking. It is traditionally served during Thanksgiving and Christmas but can be enjoyed anytime of the year. Place a large wooden cutting board or some other type of heatproof material under the grill to protect the countertop. This will help prevent overcooked dry lefse. Divide dough into smaller portions. Microwave the lefse sheet for a couple of seconds before unfolding it,until just barely warmed. Many people innocently use a metal scrub pad, steel wool, or fine sandpaper, thinking it will clean the griddle well; all of a sudden they have fine scratches which are permanent and will always increase sticking in those areas. Roll each portion into a log-shaped roll, 2" in diameter. Place a dry paper towel on the bottom and top of the lefse inside the bag. If the pieces of lefse seem to have an excess of flour on them after frying, lightly brush them off after removing them from the grill. Get out one ball from the fridge and using your rolling pin, roll out … All Rights Reserved. If longer storage is desired, place in a freezer proof plastic bag or wrap tightly in plastic wrap. Or, it can be rolled up as shown above. Sifting the flour will help create a smoother dough. While the potatoes are still hot, mash them by using a potato ricer, potato masher, or an electric beater on low speed. Be sure the aluminum foil is wrapped tightly around the lefse on all sides. I actually watched my roommate's mom make lefse, the griddles she used were the largest I had ever seen and watching her roll out that dough was really interesting. When the lefse is done, use the lefse stick to lift it off the grill and place it flat on a clean smooth towel. Cover the dough. Different griddles will have different ideal lefse-cooking temperatures. So many of you have requested a video on how to roll out lefse and here it is! Using a flour sifter makes this quick and easy. Test for doneness. You will be able to see the lefse stick through the dough when it is thin enough. 5 1/2 to 6 pounds will be better, as this allows for skin peeling and dark spot removal. I was raised on Lefse as a special treat for the holidays. The potato masher also does a good job of mashing the potatoes so they do not have any lumps but it is a little more labor intensive than the ricer. The grill has a temperature control gauge that allows the unit to heat up to 500°F, which many recipes call for the lefse to be fried at 400°F to 500°F. This is important for allowing the starch to process fully. Brush flour off griddle with a dry cloth or waxed paper. Warm lefse -- While it cools after cooking, keeping the lefse from drying out is important. Butter the lefse with melted butter and a pastry brush to get an even coating. Repeat with the second half of the potatoes. Place the remaining batches back in the refrigerator until ready to use. Brush excess flour off the rolling pin before beginning to roll out the lefse. It is recommended by the manufacturer to only operate the grill for 1 1/2 to 2 hours per use. If the lefse tears when you start to pick it up, gather it into a lump and roll it out again. Use approximately one half cup of flour and sprinkle the surface with flour so that it covers an area slightly bigger than the size of the lefse pieces you are going to be rolling. Score into 12 even sections. Lumps can equal holes in your lefse sheets when rolling. Cook only until brown spots just start to appear. I found that by stacking the cooked lefse in-between damp dish towels as each piece comes off the grill, I … Use a soft dry cloth, folded into several layers to protect from the heat. Change direction slightly with each roll, so dough spreads evenly into a round shape. Gently roll the puck from center of dough outwards. Some recipes call for instant potatoes rather than real potatoes. Keep it clean, or the griddle might not hold the proper temperature. Some even spread peanut butter or jelly on it. ", "Very good article, I would like to try this someday. Use only enough flour during rolling to prevent sticking. When you are ready to “roll” with making the lefse, add 1 1/4 to 1 1/2 cups of flour to the potato mixture. She was quick to tell me me when I rolled them too thick or my edges were too lumpy, and I instinctively reached out to check thickness as the kids walk by on their way to the griddle. Use the lefse turning stick again and pick up through the middle. Roll the flour until it is worked into the surface of the pastry cloth. This detailed information was great help. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Don't do this too many times, though, or your lefse will end up tough and dry. Otherwise there will be more sticking in this spot. For mostly lefse-making, user reviews seem to lean towards the original rather than coated surface. Other ingredients, such as cinnamon, brown sugar, peanut butter, and jelly, are some times spread on the lefse rather than sugar. Be sure the lefse is completely cooled before storing or it will form condensation once it is packaged and this will cause the lefse to become soggy. A little side note-This past year I also made a gluten free lefse and it actually turned out … If you find that the particular ball of dough keeps ripping, simply roll it back into a ball, re-flour your surfaces, and try again. Allow the lefse to cook on one side, checking often to see if it is beginning to brown. Copyright © 2007 - 2020 by 1MPages.com. Remove any dough stuck to it. If you do not have a pastry cloth, a well floured surface will also work. Lefse is a thin potato pastry and this time of year, it graces the tables of many Norwegian-Americans. Put dough pieces on a cookie sheet, and cover with plastic wrap or wax paper. Place steamer basket with potatoes into pot. Every culture has its flat bread, and for Norwegians, it is lefse. Stored the lefse in the refrigerator for approximately a week. Some people prefer to roll smaller pieces. The lefse can be stored in the freezer for up to 6 months. Alternating the folded edges will allow a little air circulation to help prevent moisture build up. Repeat this process in the same manner for the second batch. Up until cooking the lefse, we had wanted to keep the moisture out of the dough. If the potato is extra large, cut in half again. Place the potatoes in the refrigerator overnight or for at least 10 to 12 hours. Form dough into a log; cut into 2 x 2 inch squares; roll sectioned pieces into balls. By using a ricer, you get beautiful fluffyriced potatoes with little effortand you will have smooth dough to roll and cook with. If you do not have a lefse grill, an electric frying pan that can heat up to 450°F can also be used but it will be harder to turn the lefse when frying because of the sides on the pan and you will be restricted to what size you can make the lefse. The bevel should face up when sliding the stick under the lefse. Consider the second side the "show side" that has the iconic brown spots. Is it possible to make the lefse patties a day or two ahead and keep in the refrigerator until cooking? I noticed this site has many 'how to' articles, can't wait to dive deaper. Set aside while heating the water, butter, and Half & Half. Maine, Eastern Russet, Finnish, and Yukon Gold -- considered "all-purpose" potatoes; medium starch and moisture; makes an easily-worked dough and slightly softer lefse than those made with reds or new whites. Roll on, lefse baker! Dust dough ball lightly with flour; place on a well-floured surface. Also, working with half the batch at a time makes mashing and mixing the dough easier. Roll out similar to rolling out pie crust. Cooled lefse -- seal and store in air-tight containers, ziplock bags, or a good plastic wrap. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Prepare your potato lefse in style with one of our Granrud’s Lefse Aprons. The lefse can also be sprinkle with sugar, if desired. You can brush them off with your fingers or a pastry brush also works well. Boiling them slowly helps avoid cracking the skin, and holds starch in. Butter as shown above and then before folding in half, sprinkle one half with sugar. Starting with a good recipe is essential to success. Brush flour out of grooves with a dish brush. Cook until browned as desired. Rub the rolling pin with flour to help prevent the dough from sticking while rolling. Continue to roll out the dough until it is very thin and an even thickness. The round turned out beautiful. Or if the control has been exposed to too much flour, water or the like it can malfunction as well. If it keeps sticking in that spot, switch to a clean cloth. Place 1 cup water into pot of Instant Pot. Do not press as hard when rolling pin approaches edges. Dough -- keeping it cool will make it much easier to work with. A common mistake is to leave the lefse on the griddle too long. Be careful with anything abrasive for cleaning the griddle surface. With floured hand, slightly flatten one piece of refrigerated dough into a puck. Add a little more flour to the work surface after rolling each piece to help prevent the next piece from sticking. To make smaller pieces, butter on one side as shown and do not fold in half. Cook potatoes until just barely knife-tender. This will ensure they all cook at the same rate. Remove when brown spots just start to appear on second side (less time than the first side). takes out every lump. If using a cover on the rolling pin, be sure that is well seasoned with flour also. The potato ricer forces the potatoes through small holes in the ricer, which is a good way to eliminate any lumps in the potatoes. ! The non-stick surface may make it more difficult to handle the lefse because the lefse will have a tendency to slip around more, making it hard to get under it properly when trying to turn it. Using a well-floured lefse rolling pin, roll out dough ball into a circle about 8 inches in diameter (dough will be very thin). Roll as thin as you can without ripping it. It is also enjoyed with brown sugar or cinnamon sprinkled on it. OLD STYLE POTATO LEFSE. Peel the potatoes and cut in half. Insert all the way across the circle until the stick comes out the opposite side and then lift the piece from the work surface. If needed, use a lefse stick to flip dough over and reflour one or more times during the rolling process. The lefse will begin to bubble slightly and brown spots will form on the bottom side as it is frying. After 20 minutes cooking time, do a manual pressure release by turning the vent to Venting. No worries, roll them out a bit thicker next time and turn them before they overcook. ", "Love that this article walks you through the step by step process. Transfer rolled lefse to griddle. If not ready to serve, see below for Lefse Storage. After adding butter, cream, sugar, and salt, placing the dough in gallon-size ziplock bags for cooling overnight is very convenient. High-starch, low-moisture potatoes are preferred. Refrigerate no less than 10 to 12 hours, preferably overnight. To roll out the Lefse: Before cooking, turn on your special griddle (Bethany is the brand we used – see equipment needed section), place a bowl with extra flour for dusting near your pastry board that has been prepared with that pie-cloth cover, and make sure you have ample clean, cotton cloth kitchen towels near the griddle in which to place the cooked lefse. This video is unavailable. Be careful not to cut the potatoes too small. Don't overcook or lefse will be too dry! Following these small details can make a big difference in your lefse-making process! Use high-starch low-moisture potatoes, like Idaho Bakers. This temperature control probe might need to be replaced (. If the edges are thinner they will be crispy and slightly burned. A spatula or dough scraper makes this process easiest. Try to keep the lefse as circular as possible. Place balls on a cookie sheet; cover with a towel. Working with half a batch, stir in 1/2 cup of softened butter (not melted). Prep your cloth (both the rolling mat and the rolling pin) with flour. A smooth rolling pin can also be used if that is what you have available. There is often a topside and a underside. Select potatoes that are all about the same size. Roll on lightly floured pastry cloth. Carefully slip the lefse stick under the dough, right down the center. It also provides the traditional markings on the lefse. Lefse falls apart when transferred to griddle. When finished, you can either use a griddle to make the lefse or fry them in a non-stick pan on a stovetop on medium heat. Ball size should be somewhat larger than a golf ball. You will need to lightly rub in a bit of flour onto your pastry board between each sheet, paying special attention to the center as it tends to build up the most moisture and could cause sticking. Large amount of water squeezes out when ricing the potatoes. A potato masher may be used instead of a potato ricer, but is more labor intensive. Provided below is information on the type of equipment to use and two different types of recipes, one using real potatoes and one using instant potatoes. Gwen gives a quick demonstration on rolling a lefse pattie into a sheet that ... Find out why Close. If you find your first ball of dough impossible to roll, add just enough flour to the remainder of the dough that you can roll a ball out and move the resulting round to the griddle. If you would like to be able to take one piece out of the freezer at a time, place wax paper between each piece of lefse so that they do not freeze together.
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