Lángos

Ingredients

Quantities for 4 servings.

• 400 g Plain flour
• 150 g Potato, boiled and mashed
• 200 ml Warm milk
• 7 g Dried yeast
• 1 tsp Sugar
• 3 clove Garlic
• 200 g Soured cream
• 150 g Hard cheese, grated
• 700 ml Oil for frying
• 1 tsp Salt

Method

1. Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.
2. Mix the flour, mashed potato, salt and the yeast liquid and knead for eight minutes to a smooth soft dough. It stays a little tacky; that is right.
3. Cover and prove for an hour in the warm: the dough should double.
4. Divide into four, stretch each by hand into a twenty-centimetre round, leaving the edges thicker.
5. Deep-fry at 175 °C for ninety seconds a side. It balloons; that is correct, do not press it down.
6. Rub the hot bread with a cut clove of garlic, spread it with soured cream and pile on the cheese.