Langos

To prepare these delicious potato donuts, we start by dissolving fresh yeast and sugar in a little warm milk. This is a crucial step, as the yeast needs warmth and sugar to activate fermentation. We let the mixture sit for 5-10 minutes until it becomes frothy and doubles in volume. Meanwhile, we take care of the dry ingredients. In a large bowl, we add the sifted flour and boiled potatoes, which we mash well, ensuring there are no lumps. The potatoes add a fluffy and moist texture to the dough, making our donuts extremely tender.

We add the two teaspoons of salt, which will enhance the final flavor of the donuts. Once the yeast has activated, we pour it over the flour and potato mixture, along with the remaining warm milk. We start mixing the ingredients with a spatula, then continue to knead the dough with our hands, gradually adding the rest of the milk until we obtain an elastic and homogeneous dough. This is an important step, as kneading helps develop the gluten, which will give the donuts a perfect structure.

After about 10 minutes of kneading, we cover the dough with a clean towel and let it rise in a warm place, during which it should triple in volume. Once the dough has risen nicely, we take it out onto a floured surface, where we roll it out to about one inch thick. Using a glass with a larger mouth, we cut circles from the dough and set them aside to rest for another 10 minutes. This step allows the donuts to become even fluffier.

While the donuts rest, we heat plenty of oil in a deep pan. When the oil is hot, we take each piece of dough and gently stretch it with oiled hands, being careful not to deform them too much. We carefully place the donuts in the pan, frying them on both sides until they become golden and crispy. It is important not to overcrowd the pan to allow for even frying. Once the donuts are ready, we remove them to paper towels to absorb the excess oil. Served warm, these potato donuts are a real treat, perfect for a snack or a savory dessert alongside a cup of tea or coffee.