Lángos with Garlic
Famous Hungarian fried street-food flatbread: puffed, crispy golden yeast dough brushed with pungent garlic oil, dolloped with sour cream, and smothered in Trappista cheese.
Ingredients
- • 350g strong plain flour
- • 7g fast-action dried yeast
- • 250ml lukewarm milk or water
- • 1 tsp sugar and 1 tsp salt
- • 3 cloves garlic, crushed into 3 tbsp oil (garlic wash)
- • 200ml sour cream (tejföl)
- • 150g Hungarian Trappista or Gouda cheese, grated
- • Sunflower oil for deep frying
Preparation Steps
Mix flour, yeast, sugar, salt, and lukewarm milk into a soft, sticky dough. Knead for 5 minutes, cover, and let rise in a warm spot for 30 minutes until doubled.
Divide dough into equal portions on an oiled surface. Gently stretch each portion with your fingers into a round disc with thicker puffy rims and a thin centre.
Heat 3cm of sunflower oil to 180°C. Slip each shaped dough round into the hot oil, frying for 1.5 minutes per side until puffed and golden brown. Drain on paper towels.
Immediately brush the hot crispy lángos with garlic oil, spread with a thick layer of cold sour cream, and scatter with shredded cheese.