Lángos recipe

Yeasted potato dough deep-fried into a puffed disc, rubbed with raw garlic while still scalding, then loaded with sour cream and grated trappista.

2 hours and 15 minutesmedium9 ingredients

Ingredients

• 3 clove garlic
• 400 g bread flour
• 150 g floury potato
• 15 g fresh yeast
• 150 ml milk
• 10 g salt
• 1000 ml sunflower oil
• 200 g sour cream
• 150 g trappista cheese

How to make Lángos

1. Boil 150 g floury potato, mash it smooth and let it cool to lukewarm.
2. Crumble 15 g fresh yeast into 150 ml lukewarm milk with 1 tsp sugar and leave it 10 minutes until it foams.
3. Work the potato, the yeast milk, 400 g bread flour, 10 g salt and 150 ml lukewarm water into a soft, sticky dough, knead 10 minutes, cover and prove 1 hour until doubled.
4. Knock back, divide into 6 balls, oil your hands and let them rest another 20 minutes: without this second prove langos stays heavy.
5. Stretch each ball by hand into a 20 cm disc, thinner in the middle than at the rim, and press a hole through the centre with your thumb.
6. Deep-fry in sunflower oil at 180 °C, one at a time, 1 to 2 minutes a side, spooning hot oil over the top so it puffs.
7. Drain it briefly, then rub the scalding surface with a cut garlic clove or brush it with garlic water: it is done while the bread still burns, and that is what makes langos langos.
8. Spread with sour cream and cover with grated trappista; eat it at once.

Get Copper on the App Store

More dishes from Hungary →