Cookbook:Potato Lángos

Ingredients

 * 2 large potatoes, peeled
 * Fresh yeast
 * 2½ lb all-purpose flour
 * Salt
 * Caraway seeds
 * Oil or lard
 * Garlic (optional)
 * Jam (optional)

Procedure

 * 1) Cook potatoes until soft. Mash them fine and let them cool.
 * 2) Mix fresh yeast with warm water and set aside.
 * 3) In a deep dish mix together flour, mashed potatoes, salt, and a generous amount of caraway seeds.
 * 4) Make a well in the middle and add the yeast mixture slowly. Start kneading, adding lukewarm water and flour as needed. The texture of the dough should be soft yet resilient.
 * 5) Knead until dough does not stick to knuckles, about 20–25 minutes.
 * 6) Generously flour bottom of a deep dish, place dough on top and sprinkle it with flour. Cover with a clean cloth, then let rise overnight in a warm place.
 * 7) The next morning, turn dough onto a floured board, knead it gently, and flatten it with a rolling pin to about ¼ inch thick. Let it rest.
 * 8) Cut the dough into squares, and with the tip of a knife, make 2–3 small incisions in each, nicking the surface only and not cutting through the dough. Let it rest again.
 * 9) Heat the oil in a pan, and carefully place the squares in it. They will start puffing up instantly. Fry until golden brown and then turn to the other side.
 * 10) Serve hot, rubbed with fresh garlic cloves, jam, or freshly-sprinkled salt.

Notes, tips, and variations

 * You can use potato flour instead of mashed potatoes. In this case, you will need to add more water to the dough.