A popular snack sold freshly made which can’t go amiss especially when holidaying by lake Balaton in Hungary. Here is a home-made version with added mashed potatoes that make the dough extra soft.
Ingredients (for 20 pieces)
- Langos:
- 500 g white flower
- 250 g potato peeled, cooked and finely mashed
- 1 teaspoon of granulated sugar
- 200 ml milk
- 15 g fresh yeast
- 1 teaspoon of salt
- sunflower oil for frying
- garlic wash, sour cream, grated cheese for serving
- Garlic wash:
- 3-4 garlic cloves crushed
- 100 ml water
- 3 tablespoons of olive oil
How to make
- Sprinkle the sugar into lukewarm milk, stir then crumble in the yeast. Let it rest for 5-10 minutes till the yeast starts to work in the sugary milk. Important that the milk is not too warm, it could ruin the yeast.
- Combine the flour, salt, finely mashed potato, yeast in a bowl and knead it thoroughly till well combined springy, takes about 10 minutes.
- Cover with a clean kitchen towel and let it rest at a warm (not hot) place for 45 minutes, the dough should rise and double or triple in size.
- Meanwhile prepare the garlic wash to allow time for its flavours to infuse. Simply combine the crushed garlic, water and little oil in a glass and set aside.
- Now on a floured board, roll the dough out to a depth of 1cm (0.5 inch).
- Stamp out round circles using a round 9cm (3.5 inch) cutter, cover with the kitchen towel and let it rest for 10 minutes.
- In a big frying pan heat the oil, fry the langos pieces, stretch the dough circles by hand as much as possible without tearing and carefully immerse into the hot oil.
- Fry both sides of the langos on medium heat turning once.
- Remove from the oil and place it onto a plate lined with paper towels.
- Time for the fun bit, give the langos a garlic wash, sprinkle with salt, cover with sour cream and top with grated cheese.
- Eat warm as fresh as possible.
