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 Butter Honey
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.
Cinnamon Buttered Almonds and Raisins
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.
Brown Butter Goat Milk Ice Cream
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.
Yields 8 servings. Recipe courtesy of Chef Deb Paquette