The SAVEUR 100
(Hungarian Fried Potato Bread)
THESE FRIED potato bread rounds were traditionally made at home and rubbed with a clove of garlic. They’ve become a popular snack in Hungary, though, and might well be found today topped with sour cream (as at right), chopped dill, ham, or cheese.
1 lb. russet potatoes, pricked with a fork
1 tsp. sugar
1 tsp. active dry yeast
V2 cup plus 1 tbsp. milk, warmed
1 V2 cups flour
1. Preheat oven to 450°. Bake potatoes directly on oven rack until tender when pierced, 50–60 minutes. Peel potatoes while still hot, then pass through a potato ricer or a food mill into a large bowl and set aside.
2. Dissolve sugar and yeast in warm milk in a small bowl and let rest until foamy, 5–10 minutes. Add milk mixture, 1 tbsp. oil, and Vi tsp. salt to potatoes in bowl and stir well. Add flour and stir dough with a fork until a rough ball forms. Transfer dough to a lightly floured surface and knead until very smooth, about 10 minutes. Shape dough into a ball and transfer to a well-greased bowl, turning to coat. Cover bowl with plastic wrap and set aside in a warm spot to let dough rise until doubled in bulk, about 1 hour.
3. Pour oil into a large heavy-bottomed skillet to a depth of 1" and heat over medium heat until temperature registers 375° on a candy thermometer.
4. Meanwhile, divide dough into 4 equal balls on a well-floured surface and cover with plastic wrap. Dust 1 ball of dough with flour, then stretch it into a 7"-8" disk. Fry in the hot oil, turning once, until bread is puffed, dimpled, and deep golden, Wi-2 minutes per side. Repeat process with remaining dough balls. Transfer breads to a rack to let drain as they’re cooked, turning once. Rub with a raw clove of garlic or slather with sour cream, if you like, and season with salt. Serve hot.