I've wanted for so long to try the Hungarian Langos recipe, but I managed to do it only now. And quickly, before I enter the weight loss marathon after breastfeeding, so I can taste them too!
Back home, my mother used to make something similar, but I didn't know they were called "Langos". She would cut them with a knife into squares and dust with sugar.
Personally, I liked more the ones with sour cream and jam. My husband, Maria and Sofia seemed to enjoy more the salty version, with sour cream and cheese, so it's all about preferences ...
An interesting thing is that the dough can keep in the fridge up to 5-6 days. I made another batch, with jam, four days after and they were about the same.
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In a small bowl, dissolve the yeast with 100ml of warm milk and 1 teaspoon of sugar.
Let sit for 10-15 minutes until it starts to foam.
In a larger bowl, measure the flour, add the yeast mixture and the rest of the ingredients: the remaining milk, sour cream, oil, salt, yolks.
Mix everything with a spoon or a spatula until it comes together.
Turn the dough out onto the floured table. Knead with your hands until smooth and even.
You can let the dough rest for 10 minutes first and then knead, to work it easier.
Put the dough to rest, covered with a towel, until it doubles its size.
After the dough has risen, turn it out onto the floured table. Cut into medium or large pieces, depending on how big you want the langos to be.
Flatten out each piece of dough with your hands into a disc, about 5mm thick.
In a pan, heat the oil. When it's very hot, place the langos in it.
Fry on both sides.
This one is a rather big langos.
Here are some smaller langos, the ones cooked four days after.
Serve hot, greased with sour cream and sprinkled with grated Telemea cheese.
Or, spread with cream / yogurt and your favourite jam.
Very good, soft - really sinful :)
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