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Mix the lefse dough: Blend the riced potatoes, sugar, flour, salt, and heavy cream until well integrated. Prep your dough into patties: This is a time-saver once the rush of rolling and grilling lefse begins. Roll the dough into balls slightly larger than a golf ball and press gently between your palms.
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Freezing lefse is an excellent way to extend its shelf life. To freeze lefse, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It can be frozen for up to six months. When you're ready to eat it, simply thaw it in the refrigerator overnight and then warm it up in the oven or microwave..
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In my book Keep On Rolling! Life on the Lefse Trail and Learning to Get a Round, Jean Olson of Deerwood, Minnesota, has this tip on freezing lefse: "Before freezing, wrap six cooled-and-folded rounds in Saran Wrap. Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.". Is this what you do to freeze lefse?
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Preheat a lefse griddle or a large nonstick skillet to 425 F. You need a very hot surface to properly cook the lefse. Line a large plate with a damp kitchen towel. Dampen another kitchen towel and set aside. With the help of an ice cream scoop, divide the dough into 16 to 17 balls, about 2 3/4 ounces (78 grams) each.
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Roll the dough on a piece of parchment paper or on a floured surface until thin, like crepes. 4. Cook: Heat a large skillet over medium-high heat. Add lefse into the skillet and cook for 1 minute and 30 seconds per side. Place the lefse on a large plate or a wire rack. Repeat the cooking process with the remaining dough.
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Freezing lefse can help maintain its quality and extend its shelf life. Follow these steps to properly store lefse in the freezer: Cool it down: Allow the lefse to cool completely at room temperature before freezing. This step is crucial to prevent condensation and ice crystals from forming inside the packaging, which can affect the lefse's.
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5. Remove when cool. Just before rolling, stir in about 1 cup of flour to each 4 cups of potatoes, packed. Do about half the batch at a time, returning the rest of the fridge. Five pounds of potatoes need about 2 1/4 cups flour. 6. Turn on lefse grill; Should be on nearly the hottest setting.
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Freezing Lefse For Longer Storage. If you want to store lefse for even longer periods of time (up-to 6 months), freezing is the best option but must be done properly. Wrap each piece of lefse individually with plastic wrap or wax paper before storing multiple pieces into a freezer bag. During packaging air should be removed from each package so.
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Lefse freezes beautifully, just enclose in ziploc style freezer bags, removing as much air from the bag as possible. In order to freeze large lefse rounds without folding you will need 2 gallon or larger bags, if you do not have large bags just fold a stack of lefse in half or in quarters (fold in half and then in half again, you will end up with a triangle with one side rounded) before bagging.
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Instructions. Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
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Step 2. Fold each piece of lefse in half, then stack the halves. Place the folded lefse pieces into a resealable plastic bag. Press out excess air and seal the bag. Only put in as many folded lefse pieces as you can fit comfortably.
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Store lefse flat, wrapped in plastic, for several days at room temperature; freeze for longer storage. Tips from our Bakers. Yukon Gold, chef's, white potatoes, or other boiling (rather than baking) potatoes are appropriate here. Start with 10 to 11 ounces potato to yield about 1 1/2 cups cooked riced potato. Ricing the potatoes, rather than.
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How to Make Lefse. 1. Cook the potatoes and press the potatoes through a ricer into a large bowl. Stir in butter, cream, and salt then chill. Once chilled, add the flour. 2. Stir the flour into the mashed potato mixture until well combined. 3. On a lightly floured surface, knead the dough until smooth, about 1 minute.
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Lefse can last for up to 8 months in the freezer if stored properly. It's important to wrap the lefse tightly in plastic wrap or aluminum foil and then place it in an airtight container or freezer bag to prevent freezer burn. Make sure to label the container or bag with the date of freezing to keep track of the lefse's freshness.
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Life on the Lefse Trail and Learning to Get a Round, Jean Olson of Deerwood, Minnesota, has this tip on freezing lefse: "Before freezing, wrap six cooled-and-folded rounds in Saran Wrap. Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.". And Connie Bowers wrote: "I have kept lefse frozen for one year and it was still.
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Cook the lefse. Place the lefse onto the griddle or into the skillet. Cook on one side until speckled with brown spots; this should take about a minute. If it's longer or shorter than that, adjust the griddle's heat. Flip the lefse over, and cook the other side until it's flecked with brown, about 1 minute.
