Lángos (fried dough)
Again something, what I’ve never made by myself, but in my childhood my mum used to bake for us.
Lángos (pronounced LAHN-gosh) is a Hungarian food speciality, a deep fried flat bread made of potato-based dough. It is sometimes rubbed with garlic, but can also be eaten with sour cream, grated cheese. (I love to eat with garlic, sour cream and cheese 🙂 ) It may be cooked at home or bought from street vendors.
The name comes from láng, the Hungarian word for flame, because traditionally it was baked in the front of the brick oven, close to the flames. It was originally made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and usually do not bake bread at home, lángos is usually fried in oil.
If you want to make it at home the recipe is here.
200 gram Flour
2 Cooked, baked potato,mashed
½ teaspoon Salt
1 pack dry yeast
1 tablespoon Oil
1 teaspoon Sugar
1 cup Milk, lukewarm
1 cup Oil, to fry
Let the yeast grow in 1/2 cup of lukewarm sweetened milk for 10 minutes. Add mixture to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour (or until doubled in bulk). Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. Fry then in hot oil. Toppings: Sour cream, or grated cheese, or garlic.