Recipe: Hungarian Fried Bread (Langos)

HUNGARIAN FRIED BREAD (LANGOS)

1 large potato, boiled, peeled, mashed and kept warm
2 1/2 teaspoons instant yeast (same as rapid-rise or bread-machine yeast)
1 teaspoon sugar
1 3/4 cups all-purpose flour
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 cup milk
2 cloves garlic, cut in half (for serving)

Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.

Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.

WHEN READY TO COOK:
In a large skillet, heat 1-inch canola oil to 350 degrees F.

Flatten and stretch dough to about an 8-inch diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.

Serve hot rubbed with garlic clove and sprinkled with salt.

VARIATIONS:
Top with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.

RECIPE NOTES:
"Langos, Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.

Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato-yeast dough.

Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version."

Makes 4 Hungarian Langos
Adapted from source: Barbara Rolek, About.com Guide