Lángos / Hungarian Fried Bread
Credit: Valerie Csépe
- 2 medium sized Potatoes, boiled, skinned and riced/finely grated
- 1 package Dried Yeast (7g, ¼ oz. approx. 2 ¼ tsp.)
- ½ cup warm Milk (for yeast activation)
- 1 tsp Sugar (for yeast activation)
- 2 Eggs
- 1 ½ Tbsp Salt (25.59g)
- 2 Oz. Butter melted (1/2 stick 56.7g)
- 1 ½ cups warm Milk
- 2 lbs. Flour (32oz. 907g) – Oil or lard (enough for 1/2 to 1 inch oil in pot for frying lángos)
- Boil potatoes until tender. Allow to cool, then peel skins from potatoes.
- Warm ½ cup milk with sugar, then add yeast and allow yeast to activate (between 5 and 10 minutes). It will begin to foam and bubble a bit.
- Warm 1 ½ cups milk, keeping warm till added
- Add two pounds of flour to a large mixing bowl and rice or finely grate boiled, peeled and cooled potatoes onto the top of the flour.
- Add eggs, salt, butter and activated yeast mixture.
- Begin to mix the ingredients, then add the 1 ½ cups of warm milk.
- Continue to mix the dough until it is well mixed. It will be very sticky.
- Cover and allow dough to rise for between 3 to 5 hours.
- Anytime after 3 hours but before 5 hours, uncover risen dough, flour hands and cut off or scoop out a quarter cup(ish) size chunks of dough into your hands, roll into a ball using plenty of flour to avoid sticking.
- Flatten the roll with a rolling pin to approximately ¼ inch thickness. Cut too slits in the dough patty. I use a pizza cutter for the slits.
- Fry Lángos over medium heat. If the oil/lard is too hot they will burn, if the oil/lard is to not hot enough, the Lángos will absorb too much oil/lard. You will have to experiment with the pan you are using as well as the type of oil. I have been using olive oil or avocado oil. Fry until golden brown. The lángos should float in the hot oil while frying.
- Turn and brown the other side.
- When they are done, use tongs to remove onto a paper towel lined plate to absorb excess oil. Rub each Lángos with a peeled and halved clove of garlic and sprinkle with salt
- Additional toppings; Cold sour cream for dunking (my favorite!) grated cheese or whatever sounds good ☺