How to make Lefse Original Recipe

Today we’re going to show you how to make everyone’s favorite Scandinavian treat, which is lefse, yes, and we’re going to use an old family recipe. You might have your own favorite recipe or you could even use a left, some mix. That’ll work. Great. Okay, then let’s get started. First we’re going to talk about the ingredients you need for LASA, good russet potatoes, and then of course in any Scandinavian recipe you’re going to want real cream and real butter. And then you need flour, sugar, and a pinch of salt and a pinch of Norwegian love roughly. You get to be flustered. Now let’s talk about the equipment we’re going to need. You need really good equipment for making lefts. The tools we need include a potato ricer, a pastry board and pastry cloth, a corrugated rolling pin and cover and left. So turning sticks and don’t forget the grill. As I said before, we’re going to be using russets to make our left side today because russets are high in starch and low in moisture and that gives us the nice Tinder quality. We like to have today, I’m going to date about four pounds of potatoes for this recipe. For those of you keeping score, that’s about 10 to 12 medium sized spuds and you try to cut them about the same size so that they get done cooking at the same time and that makes it a lot easier to rice them.

After about 15 minutes

You’ll need to check them for doneness and they should be about fork Tinder. But don’t let them cook too long cause you don’t want them to get mushy. Now these look about right, so I think it’s time to drain them.

Nope, it’s a good idea to let the potato sit for a few minutes to let off the excess moisture. Excess moisture is the death of good left, so don’t you know that’s for sure. Now it’s time to begin ricing your potatoes. It’s very important to have a good quality ricer because ricing makes the potatoes so much smoother than mashing and it doesn’t shred them to smithereens, like a food processor cam. Also, I’d like to recommend our side project that will help to keep your house up to date with colors and paintings to yours choise. That’s now you just fill your rice, you’re about two thirds fall and then you rise your potatoes into a large mixing bowl. Aunt Lena riced her potatoes twice for Lexa as smooth as butter. And Lena was an overachiever for sure.

Mixing Up Sadow

Now we’re ready to start mixing up our left Sadow. So I have got eight cups of warm riced potatoes and to that I’m going to add half a cup of butter and half a cup of cream. You have to have real butter and real cream for Scandinavian treats. And now to that we add a tablespoon of sugar and a tablespoon of salt. This is going to be good. And then you mix it all together really well. And that I like to always leave it to stand on the counter for a while to cool down before I put it in the fridge to chill.

So now it’s time to roll the dope. Oh no, no. First you have to get your equipment ready. You can’t make good left side without good equipment. So you start with a left sub-board that’s covered with a pastry cloth. And this is really important. We have to take a lot of flour and spread it all out to the edges of the whole pastry clock because if we don’t and we start rolling that left Sodo on here, it’s going to skip and break up and be a terrible mess. You bet we can’t have that. So we got a good flowered pastry cloth here and you need a good corrugated rolling pin that you cover with a left sackcloth. And now that our dough is thoroughly chilled, we’re going to go ahead and add two and a half cups of flour and Raleigh. Why don’t you go ahead and give this a good working over.

Doing The Rest

Now that our dough is sapped, we’re ready to start making left. Sir, we’ve taken out as much dough as we will use right away and the rest of it is still chilling in the fridge and now I’m going to have a cup of coffee while rallied. Works his magic. Great. Let’s get rolling. I’d like to start with a glob of bill about the size of a small tennis ball, the path the door into the shape of a hockey puck. Then you get your roll in pin. Put some flour on there so it doesn’t stick, and then you start to roll the Dole out into nice circle. You’ve done this a few before having to Raleigh. Let’s just say I know my way around pastry board. Now you want the Dole pretty Finn. In fact, you should actually be able to see the lettering on your pastry board through the dough. When you get ready to move it over to the grill and the grill is good and hot because we’d preheated it to 500 degrees. Great.

Now you take your left cystic and push it right on through the middle, under the Dole. Then you’ll take it over to the grill, lay one side down on the grill, and then roll your stick over and lay the other side right down the crown.

Okay, and about a minute for that lesson. Should be ready to flip. And you’ll know when you see bubbles start to rise on the top, it flip it and let it cook for about another 45 seconds or until the Brown spots look just the way you like them.

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