Hungarian Potato Langos Recipes

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.

HUNGARIAN POTATO LANGOS

Steps:

• Peel the potatoes and cut into 1-inch cubes. Measure out 580 grams (1 1/4 pounds)Save any remaining potatoes for another use. of the peeled and cubed pieces and transfer to a medium saucepan. Cover the potatoes with 1 inch of water and place over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until 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. Don't worry about turning on the mixer yet. (This recipe works best using a large, professional-series mixer. If using a smaller mixer, keep a hand on it while kneading to prevent the mixer from walking off the counter.)
• 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 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 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°F. Line a baking sheet with a wire rack.
• One at a time, flatten each dough ball into a circle, then stretch or roll 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 rounds.
• When the oil is ready, fry the doughs, 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°F. Continue to stretch out the remaining dough discs while frying.
• Consume the breads warm, if possible. (When 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-sized zip-top bag. Freeze for up to 6 months. Reheat straight from the freezer in a toaster oven or directly on the oven rack in a 425°F oven for 10 minutes.

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.

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.

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!