Potato Lángos (Hungarian fried 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. I used to make a two-hour pilgrimage to a restaurant in San Francisco just to order their Hungarian 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 hearty soup or stew. This was my first time making this bread, and the flavor and tender texture was exactly as I remembered. Yay!
Servings 8
Ingredients
- 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
- Salt
- Oil for deep-frying
Instructions
- 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.
Notes
Other ways of enjoying this bread is with sour cream and grated cheese. I serve this bread fresh and hot with Hungary Gulyas soup.
Comfort food!