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Ingredientes
- 1/2 lb baking potatoes (1 medium)
- 2 c. water
- 1 pkt active dry yeast
- 1 tsp salt
- 1/2 tsp grnd ginger
- 1/2 tsp baking soda
- 3 c. all-purpose flour approximately
- 3 Tbsp. cornstarch Salad oil Salt Garlic cloves peeled and halved
Direcciones
- Scrub and slice potato (don't peel); combine with the 2 c. water in a 1- to 1-1/2-qt pan. Cover and boil till very tender, about 20 min.
- Drain, reserving liquid, then rice or possibly smoothly mash potato; set aside.
- Measure 3/4 c. of the reserved potato liquid; pour into a large bowl and let cold to 100F. Stir in the yeast; let stand till softened, about 10 min. Fold in the potato, the 1 tsp. salt, the ginger, and soda.
- Stir together 2-1/2 c. of the flour and the cornstarch, then gradually beat into yeast mix with a heavy spoon (dough will be crumbly). Turn dough out onto a floured board and knead till smooth, adding flour as required.
- Turn dough over in a greased bowl; cover and let rise at room temperature till doubled, about 1-1/2 hrs.
- Punch down dough; turn out onto a floured board and knead to expel air bubbles. Divide dough into 16 pcs, shaping each into a smooth ball.
- Place balls about 2 inches apart on greased baking sheets; cover and let rise at room temperature till almost doubled, about 45 min.
- Flatten balls into 4-inch rounds. Cut 4 or possibly 5 slits in each with a knife; pull slits to open (see photograph above). Place rounds well apart on greased baking sheets. Dust with flour, cover, and let rise till puffy, about 30 min.
- In a 10- to 12-inch frying pan, heat 1-1/2 inches of salad oil to 375F. Fry one round of bread at a time, turning till golden on both sides, 1-1/2 to 2 min total. Lift from oil with a slotted spoon or possibly spatula, let drain briefly, then set on folded paper towels. Sprinkle lightly with salt.
- Serve hot or possibly cold with cut cloves of garlic to rub onto each langos just before eating. If made ahead, cold, wrap, and store at room temperature up to 1 day. To reheat, place langos on baking sheets and heat, uncovered, in a 350[deg.] oven till hot, about 10 min.
- Makes 16.
- Cuisine: "Hungarian"
- Yield: "16 pcs"
- NOTES : On baking days in Hungary, small pcs of dough were often saved to make puffy golden brown rounds of fried bread known as langos.
- Slashed here and there for an extra-chewy interior, langos rubbed with cut cloves of fresh garlic were a special treat to accompany bowls of spicy Hungarian soups and stews.* While there are several different recipes for langos, this version starts with a springy potato yeast dough. Although best eaten freshly made, langos can be made a day ahead and reheated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 127 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 250mg | 10% |
| Potassium 106mg | 3% |
| Total Carbs 26.6g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.2g | 0% |
| Protein 3.74g | 6% |
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