Best Potato Lángos Bread Recipes

POTATO LáNGOS BREAD RECIPE - (4/5)

Steps:

• 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. 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!

POTATO LáNGOS: HUNGARIAN FRIED BREAD RECIPE - (4.2/5)

Steps:

• Measure: If using instant yeast, place the flour into a stand mixer (or mix by hand). Make a well and add the instant yeast, sugar and salt. PREP: Cook the potatoes until fork tender; mash or use a ricer and add the(cold) milk to the potatoes. Immediately add the warm potato/milk mixture to the dry ingredients and mix until combine. Knead with a dough hook for about five minutes. NOTE: If using dry active yeast, 1/2 cup of warm the milk to lukewarm, add the sugar and yeast and allow to sit for about 5 minutes or so, until foamy. Once foamy, add to the dry ingredients and remaining milk. Place the dough in a slightly oiled bowl and cover loosely with plastic wrap. Allow to double in size. If using instant yeast, the rise can take up to 2 hours. With dry active yeast, it can be about an hour. On a floured surface, dump the risen dough. The dough should not be the texture that it sticks to your hand. If necessary, add about 1/4 at a time, kneading gently until the dough no longer clings to your hand (it's a very forgiving dough). Divide the dough evenly into 8 pieces with lightly floured hands, and pat gently. Then, grab an edge with both hands and move the dough around (almost like making pizza dough) until it stretches into pieces about 1/4" thick. Cover with a towel. Fry in the hot oil (about 250F) until golden (about 2 minutes) and then carefully turn over with tongs. Cook the other side until golden. Drain on a paper towel lined plate, season with kosher salt and eat while hot. My preferred way to enjoy hot lángos is by rubbing a peeled fresh garlic clove. Heaven! Other ways to serve this is with sour cream and grated cheese.