Langosch – Zsirban Suelt Langos – Langos with Variations

Make the potatoes with skin. Melt the yeast in the sugared lukewarm milk (I) and leave in a warm place for 10 minutes. Peel the potatoes and mash them while they are still warm. Sift the flour into a bowl. Make a well in the center and pour the yeast and milk into it. Add the cashew potatoes and the oil and mix with the remaining lukewarm, lightly salted milk (Ii) to form a smooth dough. Sprinkle thinly with flour and cover with a kitchen towel to rise in a moderately warm place for about 1 hour until doubled in size.

Fill a frying pan about 6 cm high with oil. Tear off a piece of the risen dough, shape it into a patty about 2 cm thick and place it in the hot oil. Bake in the open frying pan until golden, then carefully turn to the other side and bake until crispy. Salt and eat hot.

If you like, you can brush your patty with sour garlic juice or whipped cream.

Variations:

Langos with dill:

Spread the torn piece of dough on the palm of your hand and sprinkle with finely chopped fresh dill. Fold the patty, shape it a little bit and bake it to the end.

Langos with feta cheese:

Form the patty a tiny bit thicker. Crumble a walnut-sized piece of feta cheese in the middle. Fold the patty and bake until done.

Langos with dill and feta cheese:

Season the feta cheese with finely chopped fresh dill. Cook as described in the feta cheese recipe.

Langos with ham

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