Hungarian Langos

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1. 1Step 1: Boil the russet potato until soft, then cool until it is room temperature. Mash finely or rice and add to flour and salt in a large bowl.
2. 2Step 2: Heat the milk for just a few seconds in a microwave until it is lukewarm. Mix in the sugar and bloom the yeast in this mixture.
3. 3Step 3: Combine the wet and dry ingredients in the mixer bowl and mix until it comes together. If you need to, add just a tiny bit of water but not much.
4. 4Step 4: Knead until the dough is smooth and supple. This took me around 15 minutes at medium speed in my KitchenAid, along with a few sessions of manual kneading on the tabletop.
5. 5Step 5: Put dough into oiled bowl. Cover and let rise for 45 minutes to an hour.
6. 6Step 6: Divide into 8 equal pieces, pinch closed on bottom and roll into a round breadroll shape.
7. 7Step 7: Keeping the pieces you are not working with covered, pat out and flatten each breadroll shape and roll out to a circle around 6 inches in diameter, then cover.
8. 8Step 8: Proof the flattened dough for 20-30 minutes while the oil heats to about 350 degrees F.
9. 9Step 9: Working with one dough disk at a time, stretch them like a pizza dough, starting with your hands in a steering wheel orientation, then moving to using your knuckles. Stretch each piece of dough to 8 or 9 inches in diameter, so that it has a thin center with a slightly thicker outer rim like a less pronounced cornicione.
10. 10Step 10: Fry the dough for a couple of minutes on each side until nicely brown in color.