Author Notes
Lángos is Hungarian deep fried potato dough pizza. This is my (slightly) lighter version, based on traditional lángos recipes and methods - minus the lard. It's topped with my own sweet & spicy fig spread. —TastyTrix
Ingredients
- For the Lángos Dough (makes 4 dough balls)
-
1.5 cups
potato. boiled, peeled, mashed & cooled
-
2.5 teaspoons
instant yeast
-
1 teaspoon
sugar
-
1 3/4 cups
AP flour
-
1 tablespoon
veggie oil
-
3/4 teaspoon
salt
-
1/2 cup
milk
-
1/2 cup
canola/olive oil blend, for frying
- For the Sweet & Spicy Fig Spread (makes enough for one lángos)
-
8
preserved mission figs
-
1
glug of walnut oil
-
1/2 teaspoon
ground java pepper
-
4
pinches of freshly ground nutmeg
-
1
pinch of cardamom
-
1/2 tablespoon
honey
-
1
"poof" of confectioner's sugar
Directions
- For the Lángos Dough (makes 4 dough balls)
-
Warm the milk to about 100 degrees F & mix with the yeast & sugar. Let sit for 10 minutes.
-
Mix the potatoes with the flour, salt, and oil.
-
Add the starter and knead for 10 minutes.
-
Place in a bowl and cover; let rise one hour.
-
Punch down the dough, divide into 4 equal portions and form them into uniform balls.
-
Let them rest for 20 minutes, covered, and on a floured surface.
-
In a skillet, heat about 1" of oil at 350 degrees F; I used a canola/olive oil blend (make sure of your oil's smoke point before frying). Rather than roll out the dough, you want to pick it up and gently pull it out into a circular shape
-
Next, gently lay the dough in the hot oil, and press the middle down with a spatula. This is important to ensure that the middle cooks properly.
-
Cook for about 3 minutes on each side, until golden brown. Remove and drain on a rack lined with paper towels.
- For the Sweet & Spicy Fig Spread (makes enough for one lángos)
-
Simply combine all the ingredients except for the powdered sugar and adjust to taste. Spread over the lángos dough and finish with the confectioner's sugar.
See what other Food52ers are saying.