Hungarian Fried Lángos

Hungarian Fried Lángos

from thespruceeats.com

Lángos is a Hungarian fried bread made of flour and yeast, and sometimes added mashed potatoes. It's often topped with garlic, sour cream, or cheese.

Ingredients

  • 1 cup freshly mashed and warm russet potato, from about 1 medium potato
  • 2 1/2 teaspoons instant yeast (rapid-rise or bread machine yeast)
  • 1 teaspoon sugar
  • 1 3/4 cups (240 grams) all-purpose flour
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 cup milk
  • Canola oil, for frying
  • 2 cloves garlic, halved

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.

  3. 3

    Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.

  4. 4

    Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.

  5. 5

    Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.

  6. 6

    Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.

  7. 7

    In a large skillet, heat an inch of canola oil to 350 F.

  8. 8

    Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.

  9. 9

    Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.