Lángos

Directions

1. Boil potatoes until tender. Allow to cool, then peel skins from potatoes.
2. 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.
3. Warm 1 ½ cups milk, keeping warm till added
4. 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.
5. Add eggs, salt, butter and activated yeast mixture.
6. Begin to mix the ingredients, then add the 1 ½ cups of warm milk.
7. Continue to mix the dough until it is well mixed. It will be very sticky.
8. Cover and allow dough to rise for between 3 to 5 hours.
9. 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.
10. 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.
11. 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.
12. Turn and brown the other side.
13. 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