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Topic: Hungarian Langos  (Read 498 times)
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« on: July 19, 2008 09:35:55 AM »

Hullo, I went to Hungary last year with my friend to visit her family and while we were there I sampled one of the greatest things ever tasted. It's called langos. Or Langosh. Or Langos but the a has a hyphon above it. It can be served savory (which is better as its potato bread) or sweet (like our pancakes)

454g Flour
1588g mashed potatoes
1 tsp sugar
1 packet dry yeast
1 cup of milk
Oil to fry them in

Put yeast in lukewarm milk with suagr and leave for 15 minutes.
In a seperate bowl mix the flower and mashed potatoes. Make a well in the mixture, pour in the yeasty mixture and blend. When you are able immediately knead it until the dough it smoth and satiny. Let the dough rise in a warm place covered with a cloth until it has doubled in size. Flatten the dough and divide into 2cm thick disks. Now it depends on how big you want them, over in Hungary they had quite large "medium pizza" sized ones as a meal or snack, but when I made them they were about the spread of my hand, just go with what ever you feel like really. Drop the disk into the oil (get plenty of flour before hand as this part they'll be sticky really) and fry until both sides are golden brown.

Best thing with them is garlic butter and a bit of grated parmesan.

Sorry there's no pics, my camera's bust but I'll try get some up of my finished ones.


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