2.5 dkg not dried yeast for the frying mangalica [a breed of pig] lard

1 cooked and riced/mashed potato

Classic lángos with crushed garlic

Ingredients for 8 pieces

1 teaspoon salt

1 package dried yeast (7 g) [crossed out and replaced with "2.5 dkg"]

1 teaspoon lard

4 dl oil for frying [crossed out and replaced with "lard"]

4 cloves garlic

1. Make an easily-kneadable yeast dough from the ingredients.

2. Add the melted lard and knead until blistery.

3. Cover with a cloth and let rise in a warm place until at least doubled.

4. On a floured board, cut into 8 pieces.

5. Shape each piece into a round.

6. Cover with a cloth and let rise again.

7. Pull each piece with your hands into a lángos-shape.

8. Fry in plenty of hot oil until golden [more literally "ruddy"], then drain.

Preparation:

To the flour, add the salt, the dried yeast, and enough warm water to make an easily-kneadable dough. Add the melted lard, knead it until blistery, and cover it with a cloth in a warm place, until it rises to at least double. On a floured board, cut it into 8 pieces, shape each piece into a round, and let rise again under a cloth. Pull each piece with your hands into a thinner lángos shape, so it doesn't tear, and fry it until golden in plenty of hot oil. Finally drain and place on a paper-napkin-lined plate. To serve, rub it with the freshly-crushed garlic and serve immediately.

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I don't know what English cookbooks call the stage of kneaded dough that Hungarians call hólyagos "blistered, bubbly".

Lángos is just fried dough. Any sort of yeasted bread dough will work; we often use the stuff they sell for pizza crust.