Lángos

Method

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1. Mix the flour, cooled mashed potato, yeast, sugar and salt. Add the warm milk and 2 tablespoons of oil and knead 8 minutes to a soft, slightly sticky dough.

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2. Prove covered for 1 hour until doubled.

   Mark done Start 1 hr timer

3. Knock back gently and divide into 6. Roll each into a ball, set them on an oiled tray, cover and rest 20 minutes.

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4. Heat the frying oil to 175C in a wide pan.

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5. Take one ball and stretch it with oiled hands into a 20 cm disc, pulling the middle much thinner than the edge — thin enough to be almost translucent.

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6. Lower it into the oil and hold it under with a spoon for a few seconds. Fry 90 seconds, then flip and fry another 60 to 90 seconds until golden and puffed.

   Mark done Start 60 sec timer

7. Drain on a rack and immediately brush the top with the garlic water while it is hot enough to take it in.

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8. Spread with soured cream and cover generously with cheese.

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9. Eat straight away, and fry the next one.

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Chef’s Tips

• Potato in the dough. It is what keeps a lángos soft.
• Thin middle, thick rim. Stretch, do not roll.
• Garlic water goes on while it is still hot from the oil.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Soured cream and grated cheese
• A cold beer
• Pickled peppers

Storage & Reheating

Eat immediately. The dough can be proved in the fridge overnight.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.