Vegan langos

Langos are a popular Hungarian streetfood where a wheat and potato dough is deep fried and enjoyed with various toppings.

Course Snack, street food

Cuisine Eastern European, Hungarian

Keyword bread, deep fried

Prep Time 10

Cook Time 30

Proofing 1 10

Servings 4 langos

Peel the potatoes and chop them into small chunks. Boil them until tender.
Let the potatoes cool, e.g. by covering in cold water.
Mash the potatoes using a fork
While the potatoes are boiling, heat the milk to 37C and dissolve the yeast in it.
When the mashed potatoes are cool enough (too hot and they will harm the yeast), add the potatoes and salt to the milk with yeast.
Stir in the potatoes, creating a very liquid mash.
Add the flour, a little at a time and work it in. The dough should be quite firm.
Let the dough proof until doubled in size, 40-60 min.

When the dough has doubled in size, punch it down (force out most of the air) and dump it onto a floured surface.
Divide the dough into 4 equal pieces.
Roll the dough pieces into balls and carefully stretch them into circular discs with an edge thicker than the centre.
Add more flour if needed.
Let the dough discs rest ~10 min.
Add the oil to a pot or a pan, about 2 cm should be enough.
Heat the oil to 175C.
Carefully add one of the langos to the oil. Deep fry for 2-3 minutes on one side, until the langos is golden.
Flip the langos and fry on the other side for another 2-3 minutes.
Remove from the oil and drain on a piece of tissue.