Langos -- Traditional Hungarian Food

This recipe sounds quite a bit like my grandmother's recipe!

Ingredients:
3 c. flour
1 pkg. yeast
1 pinch salt
1 tsp. sugar
1 c. water
1 pat butter

Directions:
Melt butter in saucepan, add water and heat through until warm (105-115 degrees). Pour into large bowl. Add yeast and sugar to bowl and let stand for a few minutes for yeast to soften. Add 2 cups flour to bowl and beat with electric mixer until well blended. Add the rest of flour to bowl.

Knead on a lightly floured surface until dough is smooth and elastic. Place dough in greased bowl, cover with damp paper towel and let rise for 1 hour.

Punch dough down and roll dough on floured surface to 1/8 inch thickness.

Cut as desired pieces and fry in hot oil until slightly brown. Remove from oil and place on several thicknesses of paper towels to cool. Rub with fresh garlic before serving.

Ingredients:
2 medium potatoes
1 1/4 to 1 2/3 cups of milk
1 oz yeast
a pinch of sugar
14 oz flour
1/2 tspn salt
1 liter ( 1 quart) of oil

Directions:
Cook the well washed potatoes. In a mug, prepare the leavening agent: crumble the yeast into 1/2 cup lukewarm milk, add the sugar and mix with a little flour.

Sprinkle the top with 1/2 tspn of flour, cover with a cheesecloth and at a warm room temperature let it raise. Peel and mash the potatoes. Sift rest of the flour into a deep bowl, depress in the middle and pour in the leavening agent.

Add the still warm mashed potatoes, 1 tablespoon oil and lukewarm salted milk to make a medium stiff dough, then beat with a wooden spoon or mixer until bubbly.

Sprinkle the top with 1/2 tspn flour cover with a cheesecloth and put in a similary dry warm place for about an hour to raise to twice its size. Tear pieces of the dough and pull them thin, palm size.

Put them in plenty of very hot oil and fry one side under cover, remove the cover and fry the other side until crispy. You can sprinkle with salt or rub with garlic.

Carolyn K.: The langos in Budapest is to die for, I was addicted. The recipe above comes from a recipe by Ilona Horvath.

Ingredients:
1 lb. flour
3/4 lb. mashed potatoes
1 tsp. sugar
1 pkg. dry yeast
1/2 tsp. salt
1 c. milk
Oil to deep fry

Put yeast in lukewarm milk with sugar and let rest 15 minutes.

In another bowl mix the flour and mashed potatoes and make a well and add the yeast mixture and begin to blend. When well mixed immediately knead until smooth and satiny.

Let rise in warm place covered with a clean cloth until dough has doubled its size. Punch down then take a piece about the size of a large hand and pat until it is about 2 inches thick. Then drop into the hot oil and cook on both sides until golden brown.

NOTE: May be eaten with garlic butter or sprinkled with cinnamon and sugar on just plain sugar. --www.cooks.com.

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