[Once again, this is Herself, posting for Himself. Mainly, I forgot to log out and login under his ID.]
This is the plain lángos, similar to the fried breads that just about every culture has had at one time or another. Very near North American Indian fried bread. This is the Hungarian – Central European – version. For more discussion see the Krumplis Lángos (potato lángos) recipe.
|450||g||flour (3 cups)|
|5||g||sugar (1 tsp)|
|225||g||water (1 cup)|
|10||g||unsalted soft butter (1 Tbs)|
Put everything in the mixer. 3 minutes first speed. 3 minutes second speed.
Put the dough ball into a greased bowl and cover with plastic wrap. Let rise 1 hour.
Depending on what you want to do with this divide into somewhere between 4 and 16 pieces. Either pat it out or roll it out to about 1/8” thickness.
Fry in 375°F oil until golden brown. Turn and fry the other side. Let them drain on a paper towel. Hungarian style: rub with cut garlic and sprinkle with coarse ground salt.
Also good for making pocket sandwiches, tearing and dipping cheese, spinach, or whatever kind of dip. Sprinkle with cinnamon and sugar, or honey, for a desert. Just spread butter or cream cheese or whatever for a nice bread side. Very versatile.