Lángos by
Really delicious dough with sour cream and cheese on the top
Portions
4
Time to make it
1h-2h
Difficulity
Medium
Ingredients
- 1 cup freshly mashed and warm russet potato, from about 1 medium potato
- 2 1/2 teaspoons instant yeast (rapid-rise or bread machine yeast)
- 1 teaspoon sugar
- 1 3/4 cups (240 grams) all-purpose flour
- 1 tablespoon vegetable oil
- 3/4 teaspoon salt, plus more to taste
- 1/2 cup milk
- Canola oil, for frying
- 2 cloves garlic, halved
Steps
- Gather the ingredients.
- Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.
- Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.
- Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.
- Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.
- Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.
- In a large skillet, heat an inch of canola oil to 350 F.
- Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.
- Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.