Ingredients:
¼ oz dry yeast
2 tsp sugar
¼ cup warm water
1 cup milk, at room temperature
1 egg yolk (room temperature)
½ cup mashed potato
¼ cup butter
1 clove garlic, crushed
2 tsp salt
¾ tsp ground ginger (I omit this)
4 to 4 ½ cups flour
6 cloves of garlic peeled and cut in half for rubbing over the baked langos

Dissolve yeast and sugar in warm water.  Let stand until foamy (5-10 minutes.)  Add milk, egg yolk, potato, butter, garlic, salt, ginger (if using) and 1 to 1 ½ cups of flour.  Beat at medium speed for 2 minutes.  Stir in remaining flour to make a soft dough.  

On lightly floured surface, knead dough 6-8 minutes. (Dough will be tacky, but not sticky.)  Put dough back in bowl and cover with a damp towel and let rise until doubled.  Punch dough down and then knead for 30 seconds.  Cover and let stand for 10 minutes.

On lightly floured surface, roll dough into 24” x 6” rectangle about ½” thick.  Cut into 4” x 3” rectangles.  With a sharp pointed knife or lame, cut 3 diagonal shallow slashes about 2” long across the top of each langos.  Cover with a clean dry towel and let stand 20 minutes.

In a large heavy skillet or Dutch oven heat 2” of vegetable or peanut oil to 370 degrees.  Fry the langos in the oil until golden brown.  Lift from oil with a slotted spatula or skimmer and drain on paper towels.  Rub cut garlic over each piece of bread and sprinkle each with salt.  Serve warm.  Makes 12.

For sweet Langos:  Increase sugar to ¼ cup.  Omit garlic.  Decrease salt to ½ tsp.  After frying, dust with powdered sugar.  Serve with jam or honey.  Recipe can be cut in half.