Lángos
538kcal14.9g protein29.9g fat51.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | flour |
| 2 tsp | instant yeast |
| 320 ml | milk or water (warm) |
| 1 ½ tsp | salt |
| 1 l | neutral oil |
| 3 clove | garlic |
| 250 g | sour cream |
| 200 g | grated cheese |
Steps
- mix8 minsoft slightly tacky doughMix flour, yeast, warm milk or water and salt into a soft dough and knead until elastic. Keep it softer than bread dough; excessive flour makes fried lángos bready and dense instead of tender inside.
- rest45 mincovered until doubledLet the dough rise until roughly doubled. Full fermentation gives enough gas for the bread to blister and puff rapidly when it enters hot oil.
- prep10 minthin centers with slightly thicker edgesDivide into portions and stretch each gently into a rough round with a thin center. Avoid crushing all the gas with a rolling pin; hand stretching preserves irregular bubbles.
- fry12 min175 C / 350 F oil, blistered and goldenFry in batches, turning once, until both sides are golden with blistered patches. If the oil is too cool the dough absorbs fat; if too hot, the surface browns before the center cooks.
- top3 minserve immediatelyRub the hot fried bread with cut garlic or garlic water, then add sour cream and grated cheese. Serve immediately while the exterior is crisp and the center is still soft and steamy.