🥣 Instructions
- Prepare the yeast
- If using instant yeast: Mix it directly with the flour.
- If using fresh yeast: Dissolve it in warm milk with sugar and let sit for 10 minutes until foamy.
- Make the dough
- In a large bowl, combine flour, salt, mashed potatoes, and yeast mixture.
- Add warm milk gradually, mixing until a soft dough forms.
- Knead for 8–10 minutes (the potato makes the dough very smooth).
- First rise
- Cover with a cloth and let rise in a warm spot for about 1 hour, until doubled in size.
- Shape the lángos
- Divide into 6–8 equal pieces.
- Roll or press each piece into a flat round (about 1 cm thick).
- Cook
Option 1 – Fried (traditional):- Heat 1–2 cm of oil in a skillet. Fry each round until golden on both sides, about 2–3 minutes per side. Drain on paper towels.
Option 2 – Baked: - Preheat oven to 200°C (390°F). Place flatbreads on a baking sheet, brush with oil, and bake for 12–15 minutes until golden.
- Heat 1–2 cm of oil in a skillet. Fry each round until golden on both sides, about 2–3 minutes per side. Drain on paper towels.
- Serve
- Traditionally served warm with sour cream and grated cheese, garlic sauce, or even jam for a sweet version.
💡 Tips:
- The mashed potato should be smooth—lumps will make the dough uneven.
- For a fluffier texture, replace part of the milk with yogurt or sour cream.
- These are best eaten fresh but can be reheated in a pan or oven.
If you want, I can also give you the old village-style Krumplis Lángos recipe that Hungarians used to make on open fire, which is a bit different from the modern one. It’s more rustic and extra flavorful. Would you like me to share that?