Langos recipe - Make your own Hungarian langosh
Langos are deep-fried flat yeast breads, comparable to our native Berliners and doughnuts. Unlike them, however, the langos are not filled with sweet jam, but spread with a garlic cream on top and topped with other ingredients such as cheese.
Kochutensilien
- Friying Pot
- Mixer
- Bowl
Zutaten
- 450 Gramm Flour
- 1/2 Cube fresh Yeast
- 250 ml warm Milk
- some Salt
- 1-2 Liter Frying Oil
Lagos Belag
- 200 Gramm Creme Fraiche
- 1 garlic clove
- 30 ml Olive Oil
- 200 Gramm Gratin Cheese
Anleitungen
- First, prepare the langos dough. To do this, put the flour in a large bowl and press a small depression in the middle of the flour. Crumble the yeast in the hollow and mix it with about 50ml of lukewarm milk and some flour to a pre-dough. Let everything rise for 10 minutes in a warm place.
- Once bubbles have formed on the langos dough, you can mix everything with the remaining milk to a nice dough that no longer sticks to your hands, or the mixing spoon. Let the dough ferment for another 30 minutes. In the meantime, you can prepare the Letscho.
- Heat a generous amount of oil in a large pot or deep fryer to 170°C. Knead the dough again until smooth and divide it into 8 parts. Then roll or press these balls of dough thinly. With a thickness of about 0.5cm I have made the best experience, the Langos dough will still rise during frying.
- Fry the langos in hot oil for about 6-7 minutes until golden brown. Take them out and let them drain on some paper towels.
- For the classic garlic cream, press the garlic clove and mix it with the crème fraîche, a little olive oil, salt and pepper. Spread a tablespoon of the cream on a langos and then sprinkle with cheese. Alternatively, you can top your langos with the Letscho (recipe follows).
