Potato Brioche Sopapilla with Brown Butter Goat Milk Ice Cream
Rich, buttery, warm, cool, crunchy, smooth. This dessert has it all!
|Author: Chef Deb Paquette|
- Potato Brioche Sopapilla
- 13 ounces all purpose flour
- 1 teaspoon instant yeast
- 4 1/4 ounces mashed potatoes
- 8 ounces Butter, softened
- 1 egg yolk
- 4 1/4 ounces water, at 90°F
- 1 ounce sugar
- 1/4 teaspoon salt
- Oil for deep frying
- Brown Butter Honey
- 1/4 pound Butter
- 1/2 cup honey
- Hot water, as needed
- Cinnamon Buttered Almonds and Raisins
- 1/4 cup Butter unsalted
- 1/2 cup sliced almonds
- Cinnamon-sugar, as needed
- 1 tablespoon sugar
- 2 tablespoon water
- 2 tablespoons bourbon
- 1/2 cup golden raisins
- Brown Butter Goat Milk Ice Cream
- 1 cup Butter unsalted
- 1 cup sugar
- 1/2 cup heavy cream
- 6 egg yolks, beaten
- 2 cup goat’s milk
- 1/2 teaspoon salt
- 1/2 vanilla bean, split lengthwise and scraped
Potato Brioche Sopapilla
- Combine flour and instant yeast in bowl and whisk to blend.
- In the mixer bowl, place the potatoes, Plugra Butter, egg and water; mix to blend. Add flour/yeast mixture; mix to blend. Add sugar and salt.
- Using a dough hook attachment, mix 2 minutes on low speed. Raise the speed to medium and mix for 5 additional minutes.
- Transfer dough to an oiled bowl, cover and allow the dough to rise for about 2 hours at room temperature. Refrigerate overnight.
- Cut dough into 2.5 oz. portions; shape each into a rustic 5-inch x 3-inch rectangle and arrange on a baking sheet. Cover loosely and hold at room temperature for about 1 hour.
- Heat oil in deep fryer to 350°F according to manufacturer’s directions or heat 1-inch oil in large heavy sauté pan over medium-high heat.
- Carefully deep fry each sopapilla for 1 minute on each side or until golden brown; drain on paper towels. (Serve within 5 minutes of preparing.)
- If making dough ahead: place 2.50 oz. portions of dough in zip-lock bags and hold chilled for up to 3 days. Hold at room temperature for 1 hour before deep frying.
- Brown Plugra Butter in a small skillet over medium-low heat, taking care not to overcook butter.
- Combine in blender with honey and pulse to blend. (May need to add hot additional water to thin mixture). Reserve.
- Combine Plugra Butter and almonds in small skillet, heat over medium-low heat until butter is browned and almonds are toasted, taking care not to overcook butter.
- Strain browned butter into small saucepan and reserve; arrange toasted almonds on baking sheet. Sprinkle almonds evenly with cinnamon sugar; reserve.
- To the reserved browned butter; add sugar, water and bourbon. Swirl in pan on low heat until sugar has dissolved; add golden raisins. Cover and reserve.
- Melt Plugra Butter in a saucepan over medium-low heat. Cook until butter has a nutty aroma and rich golden amber color, taking care not to burn the butter; reserve.
- Combine sugar and cream in small saucepan and simmer over low heat until sugar dissolves; add browned butter and stir to blend.
- Temper eggs with ½ cup of the cream mixture, combine with remaining cream mixture and cook over low heat for 2 to 3 minutes, or until thickened.
- Combine cream mixture in blender with goat’s milk and salt. Blend to full speed to emulsify butter into cream mixture.
- Strain the custard into a bowl; add vanilla and stir to blend. Cover and chill overnight.
- Freeze mixture in ice cream maker according to manufactures’ directions. Keep frozen.
- To assemble each plate, arrange 1 warm sopapilla on plate; top with 1 scoop of brown butter goat milk ice cream, brown butter honey, cinnamon buttered almonds and raisins.
- Garnish with fresh berries, if desired.