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My students cooked it, my students filmed it, my students edited it.

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Students' project: learn and show Hungarian cuisine. How to make lángos (fried bread).

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Traditionally lángos was baked in the front of the oven, close to the flames. Hence its name; "láng" means "flame".

Lángos was made from bread dough and was served as breakfast on the days when new bread was baked. Now that people no longer bake bread at home, lángos is fried in oil.

Lángos is popular all year long around bus stations, at fairs and local celebrations or sport events, in amusement parks and at open-air baths, pools, slide-parks and beaches.
Lángos is most often served with garlic sauce, sour cream and grated cheese.

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This is how it looks prepared, served with toppings.

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10-15 potatoes (medium)
2kg flour
4 eggs
2 egg yolks
4 cups kefir (150g/cup)
1dl oil (in the dough)
1l oil for frying
1tbsp salt
1dl milk
100g yeast
1tsp sugar
Topping:
- garlic sause (mashed garlic, salt, oil, water)
- salt
- grated cheese
- sour cream

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1/ Cook and mash potatoes.
2/ Mix yeast, milk and sugar, add a pinch of flour. Let it rise.
3/ In a bowl mix flour, eggs, egg yolks, mashed potatoes, yeast mix, kefir, 1dl oil and salt.
4/ Knead mixture, then let it sit and rise for 40 min.
5/ Heat oil in frying pan.
6/ Tear fist size pieces out of dough, shape, stretch, flatten with oily hands.
7/ Fry both sides until golden-brown.
8/ Drain on paper towel.
9/ Serve with garlic sause, salt, sour cream and grated cheese on top.