Potato Langos

In large mixer bowl, stir together 2 c of the flour and the yeast. In saucepan, heat milk, sugar, shortening, and salt until warm, stirring constantly till shortening almost melts. Add to dry ingredients in mixer bowl; add potatoes and egg. Beat at low speed of electric mixer for .5 min, scraping sides of bowl constantly. Beat 3 min at high. By hand, stir in remaining flour. Turn into greased bowl, turning once to grease surface. Cover; let rise until double, about 1 hour. Punch dough down; divide in half. Cover: let rest 10 min. On well-floured surface, roll half the dough at a time to .25″ thickness (12×10″ rectangle). With sharp knife, cut in 4″ circles or oval. Make 2 parallel slashes, about 1.5″ long, off-center in each circle. Pull apart with fingers to widen openings. (Reroll extra dough as necessary). Fry, a few at a time, in deep hot fat (375) till puffy and golden brown, about 2 min, turning once. Drain on paper toweling. Serve warm w garlic cloves. Makes about 2 doz.

Flour 3.5c
Yeast 1pkg
Milk 1.25c
Sugar 0.25c
Vegetable Shortening 0.25c
Salt 1.25tsp
Potato 0.5c, mashed
Egg 1
Vegetable Oil