Hungarian Fried Dough Langos Recipe
Hungarian Fried Dough Langos is a traditional Hungarian dish that has become popular throughout Europe and the US. The recipe consists of a simple dough made from potatoes, flour, yeast, and oil, with garlic, salt, and sugar added for additional flavor.
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Servings: 2 people
Calories: 459kcal
Equipment
- 1 bowl
Ingredients
- 1/2 cup of freshly mashed and warm russet potato carefully prepared from approximately 1/2 medium potato, ensuring a fluffy and hearty base for the dough.
- 1/2 teaspoon of natural sugar sourced from the finest cane, adding a subtle sweetness to balance the flavors in the dough.
- 7/8 cup 120 grams of premium all-purpose flour, meticulously measured for a smooth and consistent dough, ensuring perfect texture.
- 1 1/4 teaspoons of high-quality instant yeast whether rapid-rise or bread machine yeast, providing a quick and efficient rise for soft and airy donuts.
- 3/8 teaspoon of fine salt expertly measured to provide a subtle savory balance, bringing out the natural flavors in the donuts, with additional salt to taste.
- 1/2 tablespoon of wholesome vegetable oil adding a light and healthy note to the dough, enhancing its overall richness.
- 1/4 cup of fresh and creamy milk sourced from high-quality dairy farms, adding a velvety richness to the dough.
- 1 clove of pungent garlic halved, enhancing the oil with its aromatic essence during frying, infusing the donuts with a subtle garlic flavor.
- Canola oil for frying, ensuring the perfect temperature for a golden and crispy exterior, providing a delightful texture to the donuts.
Instructions
- In a large bowl, mix the mashed potato, yeast, sugar, and flour together until combined.
- Add the oil and salt to the mixture and continue mixing with your hands or a wooden spoon until a dough forms. If necessary, add extra flour if the dough is too sticky or an additional tablespoon of milk if it’s too dry.
- Knead the dough on a lightly floured surface for 5 minutes until it’s smooth and elastic. Place in an oiled bowl, cover with plastic wrap or kitchen towel and set aside for 1 hour or until doubled in size.
- Divide the dough into 12 equal pieces, roll each piece into a ball and flatten with your hands. Place the flattened dough on a greased baking sheet and cover it with plastic wrap or a kitchen towel, and set aside for 30 minutes.
- Heat 1 inch of oil in a large saucepan until it reaches 350°F. Fry the langos one at a time, flipping once when they’re golden brown (about 2 minutes per side). Drain them on paper towels before serving.
- Rub each langos with garlic clove and sprinkle salt to taste before enjoying!
Notes
-Make sure that your mashed potato is warm so that it helps activate the yeast in the dough.
-If you have leftovers, store them in an airtight container and reheat them in the oven before serving.
-You can also serve the langos with sour cream, cheese or your favorite toppings.
