Lángos

 

 

Attention! The garlic cream should rest in the fridge for at least 1 hour, better 3 to 4 hours.
The dough also takes about 1 to 1.5 hours.

Preparation You'll need: A large pan A bowl for the garlic cream
Ingredients (for 2 persons) 250 g flour In Hungary, where Lángos comes from, are two ways to do Lángos, either with plain wheat flour or a mix of wheat flour and potatoes. Just leave the potatoes out, if you don't like that. 100 g Kartoffeln (2 small ones) 25 g yeast 1 TL salt 30 ml milk 70 ml water ca. ½ TL icing sugar Lots of sunflower oil (roughly half a litre or ca. 1½ cm high in the pan) 100-125 g sour cream 100-125 g heavy sour cream 4 cloves of garlic some ground pepper 100 g Emmentaler cheese Some additional topping, e. g.: Cooked ham and chili flakes, bacon or similar (ca. 75 g) Onions, chives or parsley or sweet (certainly then without garlic cream) with sugar, Nutella, marmalade or apple sauce My recipe is here with cooked ham, since that's the way I like it most.
Preparation of the garlic cream Put 100 g sour cream and 100 g heavy sour cream into a bowl, stir well. Chop or press 4 cloves of garic, add to the cream Season with salt and pepper. Put in the fridge for at least 1 hour.
The dough Cook the potatoes (unpeeled) until they are soft. In the meantime continue with the rest. Shortly heat up 70 mL water and 30 mL milk in microwave until lukewarm (not too hot, yeast doesn't like high temps). Boil the small potatoes in salted water, in the meantime continue with the rest. Put 250 g flour in a large bowl, make a dent in the middle, and sprinkle 25 g yeast into it, plus ½ tsp. of icing sugar. Add some of the milk water and mix well. Set the sponge on the side at a warm place (best would be the oven at 35 to 40℃) for 10 to 15 minutes. In the meantime, check the potatoes. As soon as they are soft, let them cool a little in cold water, then peel them and mash them well with a fork. When the pre-dough has had its 15 minutes, add 1 teaspoon of salt, a large portion of the remaining milk water and the mashed potatoes and knead into a smooth dough. Attention: No matter how dry the dough seems, first let the machine knead it for 5 minutes. Then(!) check whether milk water is still needed (not before, because the potatoes need some time before they release their water into the dough). Add the rest of the milk water in small steps if necessary. The dough should be soft and smooth. Cover with a damp cloth and put back in the oven for 30-60 minutes.
Fry the Lángos and add the toppings Cover your hands with a small amount of oil and separate the dough into two pieces. Flatten them out into an oval/rectangular shape. They should be around half a centimetre thick, with the rim being thicker than the centre part. Fry in not too hot sunflower oil (to turn I use kitchen tongs), check the under side from time to time, so it doesn't get too dark. In the meantime you could cut the ham into small pieces or grate the cheese. As soon as both sides have the desired colour, take the Lángos out and place them for a short time on kitchen paper. Spread generously with garlic cream, sprinkle with chilli flakes if required, add ham or whatever else you want, finally the grated cheese. Serve quickly so that they are still a bit crispy.