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Lángos comes from the Hungarian word láng or flame, because traditionally lángos was baked in brick ovens, close to flames. Nowadays lángos is deep fried from potato dough. It can be rubbed with garlic or spread with sour cream and/or with shredded emmental cheese or with sautéed shredded cabbage which is then called káposztás lángos. Made by street vendors as well as home kitchens, whatever you put on it, lángos is always a fabulous snack food.

1-3/4 cups + 2 Tbsp bread flour
1/4+1/4 cup of cream or milk
1 tsp sugar
1 pkg. rapid dry yeast
1 cup cooked potatoes
1-1/2 Tbsp butter
1 tsp salt

• Begin with the leavening. In a small bowl combine 1/4 cup of milk, 1 tsp sugar and one package of yeast.
• Sprinkle 2 Tbsp of flour on the top, cover and sat aside for proofing.
• Peel, chop and boil the potatoes until soft.
• Pour off the water and mash the potatoes.
• Add 1-1/2 Tbsp butter, 1/4 cup of milk and 1 tsp salt.
• Place the mashed potatoes in a bowl and set them aside to cool.
• Meanwhile place 1-3/4 cups of flour in a large mixing bowl.
• When the potatoes are cool add these to the flour and pour in the frothy yeast mixture.
• Combine the dough and kneed it until soft and very elastic.
• Place the dough back into the bowl and cover with a clean tea towel.
• Let the dough rise for 30 minutes, kneed again, and let rise for 30 more minutes.
• After the second rising shape the dough on a floured board into16 balls.
• In a large cooking pot, heat 2 inches of vegetable oil.
• Place a little oil on the board and shape one ball into a flatbread with your hands.
• Lower the flatbread into the frying oil.
• As soon as a flatbread is placed in the oil, quickly flatten out the next ball and shape it into a flatbread.
• Return to the frying flatbread, turn it over and fry until both sides are nice golden.
• Remove flatbread from the oil and place on paper towels. Sprinkle with salt.
• After all the flatbreads are fried one by one, spread them with a topping of your choice.



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