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Name: Lángos
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Hungary
Ingredients: 500 g all-purpose flour; 250 ml lukewarm milk; 20 g fresh yeast; 1 tsp sugar; 1 tsp salt; 1 L sunflower oil; 200 g sour cream; 150 g grated Trappist or similar mild cheese

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Hungary1 h 45 minServes 4cooked before

Lángos

Ingredients8

all-purpose flour500 g
lukewarm milk250 ml
fresh yeast20 g
sugar1 tsp
salt1 tsp
sunflower oil1 L
sour cream200 g
grated Trappist or similar mild cheese150 g

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Method

Crumble the yeast into the lukewarm milk with the sugar and let it stand until foamy.
Mix the flour and salt, then stir in the yeast mixture to form a soft dough. Knead until smooth and elastic.
Cover and let the dough rise in a warm place until doubled, about 1 hour.
Divide into 8 pieces, shape into balls, and let them rest 15 minutes.
Stretch each ball by hand into a thin oval with a thicker rim.
Heat the oil to about 180°C and fry each lángos until golden on both sides, about 1–2 minutes per side.
Drain briefly on paper, then top with sour cream and grated cheese and serve hot.