Langos Recipes

HUNGARIAN FRIED LáNGOS

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.

HUNGARIAN LANGOS

Steps:

• Peel the potatoes and cut into 1-inch cubes. Measure out 580 grams (1 1/4 pounds) of the peeled and cubed pieces and transfer to a medium saucepan. (Save any remaining pieces for another use.) Cover with 1 inch of water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until potatoes are soft, 10 to 12 minutes.
• While the potatoes are boiling, deposit the flour, milk, 1 tablespoon of the oil, yeast, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment.
• Drain the potatoes very well, then return them to the saucepan over medium heat and cook, stirring and breaking up large pieces, until the potatoes are dry and crumbly, about 3 minutes.
• Transfer the potatoes to the stand mixer bowl and mix on low speed until the dough begins to come together, about 30 seconds. Swap out the paddle for the dough hook and knead on medium speed until somewhat smooth, about 4 minutes. Inspect the dough. If it's very sticky, tearing, and smearing around the bottom of the bowl, add 1 tablespoon of flour and mix on low speed until the dough no longer sticks to the bowl. Keep checking the dough; you may have to add up to 4 tablespoons of flour depending on the moisture level of the potatoes. Return to medium speed and continue kneading until the dough is smooth, another 3 minutes. Transfer to a lightly floured counter and knead by hand for a final minute. If the dough sticks heavily to your hands, work in a bit more flour. The dough should be soft, but not overly tacky.
• Shape the dough into a ball and move to a tall 2- to 4-quart container or 8-cup liquid measuring cup. Add about 1 teaspoon of oil and rotate the dough in the oil to coat it evenly. Press down to flatten the top of the dough, then mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough has doubled in size, 20 to 40 minutes.
• Once risen, punch down the dough to work out any large gas bubbles. Transfer to a lightly floured counter and divide into eight 175- to 180-gram pieces. Form each into a smooth ball, then transfer to a parchment-lined baking sheet. Cover with a towel and rest for 10 minutes.
• When 5 minutes remain, heat 1 inch of the oil in a wide Dutch oven over medium-high heat to 350 degrees F and line a baking sheet with a wire rack. (See Cook's Note.)
• One at a time, flatten each dough ball into a circle, then stretch or roll it into an 8- to 10-inch disc. Cut three slits across the center of the disc to help prevent large bubbles from forming during cooking. Transfer to a parchment-lined baking sheet and top with a second sheet of parchment. Repeat with the remaining dough balls.
• When the oil is ready, fry the discs, one at a time, until puffed and golden brown, 1 to 1 1/2 minutes per side. (Although a spider or slotted spoon can be used for flipping, I manage much better with wooden chopsticks.) Transfer the golden-brown beauties to the wire rack as they come out of the oil to drain. Keep an eye on the oil temperature and adjust the heat as needed to maintain 350 degrees F. Continue to stretch out the remaining dough discs while frying.
• Consume the breads warm, if possible. (When it's still hot, I always toss one in a zip-top bag with some sugar and cinnamon...the best doughnut ever.) Leftovers freeze well: cool to room temperature, wrap tightly in plastic wrap, and seal in a gallon-size zip-top bag. Freeze for up to 6 months. Reheat straight from the freezer in a toaster oven or directly on an oven rack at 425 degrees F for 10 minutes.

LANGOS

Steps:

• Cook the potatoes in boiling salted water.
• Peel them and immediately mash them. You should have about 1 1/2 cups. Cool.
• Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes.
• Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a knead-able dough. Knead dough well.
• Put dough in a bowl and cover.
• Let dough rise in a warm place until double in bulk. About 1 hour.
• Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick.
• Cut into rectangles, squares or circles. Triangles were my favorite. Prick the center of the dough with two slits with a knife to keep big bubbles from forming.
• Melt Lard in a frying pan so it is at least 1/2 deep.
• Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice tanish/brown color.
• When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides.
• Serve warm. (Good to accompany with a cold beer).