Potato Lángos Dough Recipe

We can make the dough by mixing the flour, yeast, salt, and sugar, then adding the warm milk and the cooked, mashed potato.

After lengthy kneading, let the dough rise for about 1 hour in a warm place until it doubles in size.

Tear the risen dough into approximately palm-sized pieces, then form each into a ball and let it rest for another 15 minutes.

We heat oil in a pan, then we fry the dough balls in about 180-degree oil until golden brown on both sides. We first fry the top part, then flip them over.

We cover the hot lángos with paper towels to absorb the excess oil. Serve with garlic oil, sour cream, cheese or various toppings to taste.