Potato Lángos Bread

Many years ago, I took a trip to Hungary with a native of that country. That's when I first experienced Lángos Bread. Think of them as a fried bread, with a tender texture of a doughnut inside. Later, I used to make a two-hour pilgrimage to a restaurant in San Francisco just to order theyHungary Gulyas soup (made with paprika in a rich tomato-beef broth) and hot Lángos, that was freshly rubbed with garlic. I couldn't get enough of them. Sadly, the restaurant went out of business. I was recently given a cookbook on Hungarian recipes, and there was a recipe for Lángos. I had to adapt it to US measurements, tweak a few things, but it turned out really well. These are best served hot and fresh. Other ways to serve them (which I've never tried, as I love garlic) is with sour cream and grated cheese. They're quite simple to make, and would impress your lunch or dinner guests along with a heart soup or stew. This was my first time making this bread, and the flavor and tender texture was exactly as I remembered. Yay!

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