Chef’s Nectar,” Langos- Hungarian Fried Bread”

Ingredients for making the Langos Bread

  • 1 large potato (freshly boiled, peeled, mashed and kept warm; don’t use leftover mashed potatoes)
  • 2 1/2 teaspoons instant yeast (same as rapid-rise or bread machine yeast)
  • 1 teaspoon sugar
  • 1 3/4 cup refined flour
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 2 cloves garlic (cut in half)

Method of making the Langos

  1. Place freshly mashed warm potatoes, yeast, sugar, flour, oil, salt, and milk into a medium mixing bowl or stand mixer.
  2. Using the paddle attachment, combine the ingredients until they are well moistened.
  3. Switch to the dough knead for 5 to 7 minutes or until smooth and elastic.
  4. Transfer to a greased bowl, cover, and let rise until doubled.
  5. Divide dough into 4 equal portions. Shape each piece into a smooth ball and place on a lightly floured board. Cover and let it on rest for 20 minutes.
  6. In a large skillet, heat 1-inch canola oil to 350 F.
  7. Flatten and stretch each dough ball to about an 8-inch diameter. Make 1 or more slits in the center of the stretched dough. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly.
  8. Fry one langos at a time about 2 minutes per side or until golden. Drain on paper towels.
  9. Serve hot rubbed with a cut garlic clove and sprinkled with salt. enjoy this exotic recipes with your family and friends.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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