Burgonyalangos - The Potato Doughnut

This savory wonder is a vegan treat served as a munch next to beer, best when hot but can last about an hour. These delicacies have a very short shelf life but they won't last long enough for you to find out, it's impossible to stop eating them.

I make these sometime as an extra for early comers in my Hungarian meals. I think every food culture has it's own versions of this snack, sweet or savory, and this is one of the Hungarian takes on fried dough.

One of my first experiences in NYC was with a chef who was making choroz for the first time. I was convinced that any dough deep friend and served hot can not possibly be anything but delicious. I was proven wrong that day. Lucky for him (and myself) everything else served that day was incredible.

The Secret:
1. Experiment with the oil temperature and cooking time, don't throw them all in at once. Try one at a time until you get the hang of your frying pot and burner before making bigger batches.
2. Make sure the oil is hot enough and only flip each pastry once, this will prevent them from absorbing the oil.

What You Need:
1 LB of Potatoes (about 3)
3 Tbsp of Water
1 Packet of Dry Yeast (25 grams)
1/2 Tbsp Sugar
1 1/4 Cup of White Flour
Pinch of Salt
Cooking Oil

What To Do

1. Poke holes in the unpeeled potatoes with a fork and lay them out on a wide pan. Cook in a 400 F oven for about 1 hour. When a knife goes through smoothly they are done.
2. Cut potatoes in half and let cool for 30 min.
3. In a large bowl mix water with yeast and sugar and let stand for 10 min.
4. Peel the potatoes with your hands and mash them.
5. Mix mash, Yeast mixture, flour and salt, and kneed until consistent.
6. Cover the bowl with a kitchen towel and let rise for 45 min.
7. Flour a surface and flatten dough with a rolling pin to a leaf about 1/2 an inch tall and cut out coaster sized circles with a cup or cookie cutter.
8. Repeat last step with remaining dough (the extra's around your circles).
9. Cover with a towel and let rise for ten min.
10. Heat oil in a deep pan and deep fry, they will float and therefor must be flipped once. about 2 minutes for each side or until golden brown.
11. Lay on paper kitchen towels to absorb excess oil.
12. Sprinkle with salt and enjoy!

What Else
You can make these wider and use them as pita bread for sinful sandwiches (I recommend fried eggplant and pickled lemon with a fresh chopped salad) or serve them as a snack next to a dipping sauce or sour cream.