We usually eat it with sour cheese and cheese, but it is good with garlic, cabbage or as it is without anything. If you want to eat it sweet then home-made thick plum jam is also good with it... So it is a very universal meal. In Hungary you can buy it at almost every corner, but I prefer the home-made version. 😊

This is how I make it

I pour 2 dl warm milk in a bowl and spread 30 g fresh yeast in it. Add 400 g cooked and mashed potatoes and 5 g salt.

I add 2 dl warm water and 700 g bread flour.

I take the spirals of my mixer and start to mix it all together. It takes for a while, app.15 minutes until you will see that the batter becomes relatively homogeneous and bubbles start to appear in it. You can add a few drops of oil in it while you are mixing it. It should not be very hard, it doesn't matter if it is a little bit sticky (you can add more flour if it is very sticky). It will look something like this:

Cover the bowl and let it rise to its double (app. 30 minutes).

Heat oil in a pan (it should be 4-5 cm deep in the pan) and put some in a little jar next to it (this will be used to oil your hand), then build a "stand" for the ready-made scones (it is better to dry them standing up vertically than horizontally). Mine looked like this:

Put some oil on your hand and tear a fistful of the batter. Start pulling it out with your hand. It will be a little bit thicker at the sides and almost transparent in the middle. No worries if there are a few holes in it, it will be OK. Ideally you can make it 1 cm at the sides and only 2-3 mm in the middle. If you did it well, then a nice "hump" will appera in the middle when you put it in the hot oil:

Fry it, until it becomes nice golden brown, then turn it.

Ready... you can make different toppings, but if you listen to me, you will eat it with sour cheese and cheese (and maybe garlic 😉) - yummy!