TRADITIONAL OSLO´S DISH: LEFSEE
LEFSEE is a kind of Norwegian bread that is made with potatoes, milk, and yeast. Their way of eating is in the form of an omelet and rolled, they are spread or filled with different ingredients and then folded or rolled. Those eaten for coffee or as an aperitif are often spread with butter, jam, cinnamon, sugar, or a hard Norwegian brown cheese called brunost. Others are more like typical bread and can be filled with savory meats, minced meat, smoked salmon, salad, and more.
The key to the success of the lefser is to refrigerate the mashed potato for many hours to make it easier to prepare and handle the dough and these are the Ingredients
500 g potatoes, peeled
170g all-purpose flour
60 ml heavy cream
30 ml of milk
½ teaspoon salt
We are going to boil the potatoes until they are tender, then drain to mash and add the butter and mix well. Add the salt and cream and mix.
Place the mixture in a container, cover it with plastic wrap, and let it rest in the refrigerator for 12 hours.
Add the flour to the cooled dough and mix well to knead for 5 minutes to incorporate the flour.
You have to divide the dough into 8 pieces and form balls with them.
Sprinkle the flour on a work surface and, using a rolling pin, roll out each ball of dough into discs about 25-30 cm in diameter each. To make the process easier, you can place the ball of dough between two sheets of waxed paper to spread it out.
We use the rolling pin to transfer the disk of dough to a pan that is medium hot and cook each lefse for approximately 1 to 2 minutes.
Flip the lefse with wooden or silicone tongs and cook until brown spots appear on the bottom.
We transfer to a plate and fill it with the option that you prefer. I will do it in a traditional way with butter, cinnamon, and sugar, and you?
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