Prep time: 20 minutes
Total time: 2 hours 30 minutes
6 ounces|170 grams Yukon potatoes, peeled
kosher salt, to taste
5 tablespoons whole milk, warmed to 115°F
1 teaspoon dry active yeast
4 ounces|113 grams all-purpose flour, plus more for dusting
1 pinch of granulated sugar
canola oil, for frying
1 cup sour cream
1 cucumber, thinly sliced, plus cucumber flowers, for garnish
1 handful arugula
urfa, to taste
- Bring potatoes to a boil in a pot of generously salted water. Cook until soft, about 18 minutes, then drain. Press through a potato ricer into a bowl and cool.
- Place the milk and yeast in a bowl and allow to sit until foamy, about 10 minutes. Add in the potatoes and flour and a pinch of salt and sugar and, using your hands, knead until smooth, about 5 minutes, taking care not to over mix it. Cover with cling film and let sit in a warm spot until it nearly doubles in size, about 2 hours.
- Heat 4-inches of oil in a large saucepan until a deep-fry thermometer reaches 375°F. On a lightly floured surface, divide the dough into 4 pieces and flatten lightly. Working in 2 batches, cook the breads, flipping once, until golden and cooked through, about 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle lightly with salt. Cool slightly.
- Spread the sour cream onto each potato roll and top with the cucumber slices and flowers, arugula, and urfa. Enjoy right away.
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