Potato Lángos

1. Boil the unpeeled potatoes until tender, about 20 minutes, then drain, peel while still warm and mash or rice them smoothly; let them cool to lukewarm.
2. Crumble the fresh yeast into the lukewarm milk with a pinch of sugar and let it stand for 10 minutes until foamy.
3. In a large bowl combine the flour, salt, caraway seeds, mashed potato and the activated yeast mixture, then knead for 8 to 10 minutes into a soft, slightly sticky dough, adding a little flour only if needed.
4. Cover the bowl and leave the dough to rise in a warm place for about 1 hour until doubled in size.
5. Turn the dough out onto a floured surface, divide into 8 pieces and stretch each by hand into a flat round about 1 cm thick, leaving the centre slightly thinner than the edges.
6. Heat the oil in a deep pan to 175C (350F). Slide in one lángos at a time and fry for about 1 to 2 minutes per side, turning once, until puffed and golden brown.
7. Lift out with a slotted spoon and drain on kitchen paper, then immediately rub the hot surface with a halved garlic clove. Serve warm, traditionally topped with soured cream and grated cheese, or with jam for a sweet version.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan