Potato lángos
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Hungarian lángos from raised dough with grated boiled potatoes. Langos are soft. Serve as you like, traditionally with sour cream and grated cheese.
recipe,photo-recipe,potatoes,all-purpose flour / plain flour,all-purpose flour / plain flour,fresh yeast,Vegetarian dishes,Hungarian cuisine
Vegetarian dishes
Hungarian cuisine
Ingredients
Ingredients
| all-purpose flour / plain flour | 0.5 | tsp | ½ | teaspoon | |
| all-purpose flour / plain flour | 14 | oz | 400 | grams | |
| fresh yeast | 0.75 | oz | 20 | grams | |
| oil for frying | - | ||||
| potatoes | 7 | oz | 200 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| sugar granulated | 0.5 | tsp | ½ | teaspoon | |
| water | 10 | tbsp | 150 | milliliters | |
| whole milk 3.5% | 6.75 | tbsp | 100 | milliliters |
Recipe
2.
Grate the potatoes finely.
3.
whole milk 3.5% 6.75 tbsp (100 ml) • sugar granulated 0.5 tsp • all-purpose flour / plain flour 0.5 tsp • fresh yeast 0.75 oz (20 g)
Mix flour and sugar with a little lukewarm milk. Add crumbled yeast and gently stir. Allow it to raise covered at warm place.
4.
all-purpose flour / plain flour 14 oz (400 g) • water 10 tbsp (150 ml) • salt 1 tsp
Put flour in bowl, add grated potatoes, yeast, lukewarm water and salt.
5.
Knead the dough well, cover and let it rise for about an hour.
6.
Make loaves out of the dough.
7.
Shape them on a lightly floured board (roll and stretch) into the shape of a circle with a diameter of about 20 cm.
9.
... from both sides.
10.
Remove the langos from the oil, let it drip and put on top of each other.
Bon appetit!