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!
- 1 Russet potato (about 10 oz), peeled
- 1 teaspoon instant yeast (or 1-1/2 active dry)
- 3 Tbsp. sugar
- 1 cup milk
- 3-1/2 cups all-purpose flour
- 3 Tbsp. oil
- Oil for deep-frying
Adapted from foodiewife-kitchen.blogspot.com
Peel the potato and cook them until fork tender.
Meanwhile, measure the flour, sugar and salt into a mixing bowl. Make a well, and add the instant yeast*.
Mash the potatoes, while hot and add the milk. Add to the dry ingredients, and add the oil.
Using a stand-mixer (or you can mix with your hands and elbow grease), knead until the dough becomes elastic (about 5 minutes on medium speed). You want the dough to be soft, but not super sticky. Add more flour, a few tablespoons at a time if necessary.
*Otherwise, if using active dry yeast, use 1/2 cup of the milk (at lukewarm temperature), add the sugar and allow to proof for at least 10 minutes, until foamy.
Cover loosely and allow to rise for 1-2 hours.
Dump the dough onto a floured surface and gently knead. Again, if the dough seems too sticky, add small handfuls of dough until you can handle it without clinging to your hands.
Divide the dough, evenly, into 10-12 balls. With floured hands, press flat and them grab the edge with your fingers-- almost like shaping pizza dough.
Preheat oil until about 250F.
Carefully add one or two shaped breads and fry until golden brown on one side (1-2 minutes). With tongs, turn over and cook for 1-2 minutes.
Drain on a paper towel. While still warm, rub each bread with a fresh clove of garlic. If desired, sprinkle with a little kosher salt.
Other ways of enjoying this bread is with sour cream and grated cheese. I serve this bread fresh and hot with Hungary Gulyas soup.
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