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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
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.
Candy & Deep Fry Thermometer is useful year round.  No kitchen is complete without one.


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