Traditional Hungarian Potato Lángos

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Instructions

1. Cook the potatoes:
   Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash until smooth. Let cool completely.
2. Prepare the yeast:
   Mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
3. Make the dough:
   In a large bowl, combine flour, salt, mashed potatoes, yeast mixture, and oil. Knead until a soft, smooth dough forms, about 8–10 minutes.
4. Let it rise:
   Cover the dough and let it rise in a warm place for about 1 hour, until doubled in size.
5. Shape the lángos:
   Divide the dough into 8 pieces. Shape into balls and rest for 10 minutes. Stretch each piece by hand into a round flatbread.
6. Fry:
   Heat oil to 350°F (175°C). Fry each lángos for 2–3 minutes per side until golden and crispy. Drain on paper towels.
7. Serve:
   Mix crushed garlic with water and brush over the hot lángos. Top with sour cream and grated cheese.

Serve warm and enjoy! 🇭🇺