Lángos
Directions
- 1First make the garlic oil: Crush 2-3 garlic cloves into a jar. Pour over 50 ml of water and 50 ml of oil. Add 1 tsp of salt, mix well and put it into the fridge for 1 hour.
- 2Make the dough: Pour 1,5 cup lukewarm water into a bowl. Add 2 tsp of sugar and mix well.
- 3Crumble the fresh yeast into it, stir and let it dissolve.
- 4Sift the flour into a large bowl. Add 1 tbsp of salt, mix, then pour over the yeast mixture.
- 5Mix it together with your hand, and knead the dough well at least for 10 minutes, until it is smooth and elastic, and doesn't stick to the bowl anymore.
- 6Cover and let it rise for 20 minutes.
- 7Pour 100 ml oil around the dough. Pull the dough up, so the oil gets under it. It helps push the air out of the dough a little.
- 8Cover it again for 5-8 minutes
- 9Get a handful of dough and form it into a round shape. Do the same with the rest of your dough (it should make 6 pieces)
- 10Let them rest for 10 minutes.
- 11Heat 4-5 cups oil to a high temperature.
- 12Get one dough-ball and stretch it with your hands, turning and pulling it into a flatter round shape.
- 13Carefully place it into the hot oil.
- 14Fry this side for 1-1,5 minutes, pushing the center back into the oil
- 15Turn it over when it's golden brown. Fry the other side for 1 minute then take it out onto a plate covered with paper towel.
- 16Repeat this process with the rest of your dough.
- 17Brush the Lángos with the garlic oil, spread 2-3 tbsp sour cream on it then sprinkle a handful of grated cheese on top.
Ingredients
- 4 cups flour
- 1.5 cups lukewarm water
- 2 tsp sugar
- 0.7 oz fresh yeast
- 1 tbsp salt
- 0.4 cup oil
- 4 cups oil for frying
- 2 cloves garlic cloves
- 1.7 oz oil
- 1.7 oz water
- 1 tsp salt
- 2 tbsp sour cream
- 1 handful grated cheese
Equipment
jargarlic pressbowlspoonsievelarge bowlkitchen towelfrying pantongs
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