Lángos is the Hungarian name of a flat cake that is deep-fried. It has been many years since I had these, and I remember how I anticipated a hot lángos, with a fresh garlic clove rubbed all over it! I especially love with served with a Hungarian Gulyas soup. Other ways of serving this is with sour cream and grated cheese. After researching several versions of lángos, I decided to use potatoes with the yeast dough, and I'm glad I did. The lángos fried bread was so tender. The next day, I was able to make a a few more from dough I had chilled and it turned out great. Recipe is adapted from "Culinaria Hungary". For a step-by-step photo recipe, please visit my blog.
|1||medium sized-Russet potato (about 10 oz.), peeled|
|3||teaspoons instant yeast*|
|Oil for deep frying|
|3½||tsp active dry yeast can be used|
Measure: If using instant yeast, place the flour into a stand mixer (or mix by hand). Make a well and add the instant yeast, sugar and salt. PREP: Cook the potatoes until fork tender; mash or use a ricer and add the(cold) milk to the potatoes. Immediately add the warm potato/milk mixture to the dry ingredients and mix until combine. Knead with a dough hook for about five minutes. NOTE: If using dry active yeast, 1/2 cup of warm the milk to lukewarm, add the sugar and yeast and allow to sit for about 5 minutes or so, until foamy. Once foamy, add to the dry ingredients and remaining milk. Place the dough in a slightly oiled bowl and cover loosely with plastic wrap. Allow to double in size. If using instant yeast, the rise can take up to 2 hours. With dry active yeast, it can be about an hour. On a floured surface, dump the risen dough. The dough should not be the texture that it sticks to your hand. If necessary, add about 1/4 at a time, kneading gently until the dough no longer clings to your hand (it's a very forgiving dough). Divide the dough evenly into 8 pieces with lightly floured hands, and pat gently. Then, grab an edge with both hands and move the dough around (almost like making pizza dough) until it stretches into pieces about 1/4" thick. Cover with a towel. Fry in the hot oil (about 250F) until golden (about 2 minutes) and then carefully turn over with tongs. Cook the other side until golden. Drain on a paper towel lined plate, season with kosher salt and eat while hot. My preferred way to enjoy hot lángos is by rubbing a peeled fresh garlic clove. Heaven! Other ways to serve this is with sour cream and grated cheese.