LÁNGOS: HUNGARIAN SPECIALTY AND FRESH HAZELNUT AROMA

Preparation:

1. In a pot of salted water, cook the potato. Peel it and mashed potato it with a fork.

2. heat the milk until it is just warm. Mix the yeast with the milk and let it stand for a few minutes.

In a bowl, mix the potato flesh, the milk with the yeast, the fresh cream, the salt and the sugar and the aroma. Using your hands, knead the dough into a ball. Cover the bowl with a damp cloth and let it rise for 45 minutes.

4. Now make about ten small balls of dough. On a floured work surface, roll them out with a rolling pin to about 10 cm in diameter and 1 cm thick. Let stand for 30 minutes.

5. in a pan of boiling olive oil, dip your dough pieces one by one so that they brown well on each side.

6. Put the rolls on a plate covered with paper towels and serve hot.

7. For the finishing touch, add a few drops of garlic flavouring on each lángos and you're done!