Lángos

Lángos is a hungarian speciality, during summertime almost so populare as just like hake, a deep fried flat bread made of a dough with flour, yeast, salt and water.

Traditionally lángos was baked in the front of the brick oven, close to the flames. It was made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer have brick ovens and do not bake bread at home, lángos is virtually always fried in oil.

The word láng itself means in hungarian language flame, as panis focacius ( focaccia nowadays?) was already used also in the ancient Rome for flatbread baked in the ashes of the fireplace.

It is eaten fresh and warm, topped with sour cream and grated cheese.

Ingredients.........for 4 persons....

• 1 large potato, boiled, peeled, mashed and kept warm
• 2 1/2 teaspoons instant yeast (not rapid rise)
• 1 teaspoon sugar
• 1 3/4 cups all-purpose flour
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/2 cup milk
• 2 cloves garlic, cut in half

Preparation:

1. Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.
   
   
2. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
   
   
3. Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
   
   
4. In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
   
   
5. Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.