Norwegian potato wrapping bread recipe

Norwegian Potato Wrapping Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Norwegian potato wrapping bread recipe, a traditional and mouthwatering delicacy that will transport your taste buds to the picturesque landscapes of Norway. This recipe combines the simplicity of bread-making with the richness of potatoes, resulting in a soft and flavorful treat perfect for any occasion. The dough is carefully wrapped around a filling of seasoned mashed potatoes, creating a unique and satisfying texture.

Keywords: Norwegian cuisine, potato bread, traditional recipe, comfort food, Scandinavian flavors.

Norwegian potato wrapping bread recipe details

Norwegian potato wrapping bread recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

1 ½ kg	potatoes, eg Russets, King Edward, Maris Piper etc
35 g	unsalted butter, softened
25 ml	double cream
1 tsp	salt
325 g	plain flour, approx – you may need more or less
	oil for frying

Instructions

Makes approximately 30-35, 8-10 inch, 20-25cm wraps.

Peel the potatoes and cut into small chunks. Place in a large pan and just cover with water. Bring to a boil and cook until soft. Drain and mash thoroughly or use a ricer if you have one. Transfer to a large bowl.

Stir in butter, cream and salt and blend well. Add flour and work the dough to a ball without kneading. If the dough feels sticky, add a little more flour. Cover and refrigerate overnight, sealed in cling film or in a lidded bowl.

Turn out dough onto a well floured surface and divide into two, set one piece aside wrapped in fresh cling film.

Divide dough into 16 fairly equal pieces. Using floured hands, flatten the dough, turning the dough over once or twice. Roll with a rolling pin from the centre out, always rotating a little in the same direction, until you have a thin round between 8-10 inches, 20-25cm in diameter. Turn the dough over once or twice and flour the rolling pin and your hands as necessary to prevent sticking. Set aside. Repeat for remaining dough.

The uncooked breads may be wrapped and frozen, and stored for several weeks until next required.

To fry: you will either need a large skillet or a large frying pan. Heat the pan to about 180C and fry without adding oil or fat on one side for about 45-60 seconds. Turn over and fry the other side. A light brush or spray with oil may be required after a few have fried.

If you intend to store several in the refrigerator, it may be best to place a sheet of waxed paper or baking parchment between them as they tend to stick together when cold. If refrigerated, briefly reheat before use.

Serve sprinkled with sugar, honey or jam (usually homemade in Norway) and rolled as you would a pancake or tortilla for breakfast, a snack, or as dessert usually with coffee. A squeeze of lemon juice also works well although not traditional.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a