Langos (Hungarian Fried Dough)
Sandwiches • Hungarian
Description
The dough can be stored in the refrigerator for one to two days instead of frying it all at once.
Ingredients
- Milk 5 fl oz
- 20% Sour Cream 5 tablespoons
- Chicken Egg 1 piece
- Sugar 1 teaspoon
- Salt ½ teaspoon
- Wheat Flour 1½ cups
- Dry yeast 0 oz
- Garlic 3 cloves
- Hard Cheese 5 oz
Step-by-Step Guide
Step 1
Knead a soft dough from milk, egg, 2 tablespoons of sour cream, yeast, sugar, salt, and flour (use enough flour to keep the dough soft).
Step 2
Grease a clean plastic bag with vegetable oil, place the dough inside, tie it up, and put it in the refrigerator for 1–2 hours.
Step 3
Grate the cheese on a coarse grater.
Step 4
Finely chop the garlic using a grater or another method and mix it with the remaining sour cream.
Step 5
After the specified time, take the dough out of the refrigerator, grease your hands with vegetable oil, and tear off pieces of dough the size of a large chicken egg. Form a ball from it, then stretch it with your hands into a puff, making the center thinner than the edges to the size of a small plate.
Step 6
Fry in well-heated oil on both sides, but not on high heat. A properly stretched and fried puff will have the shape of a small plate. If it doesn't work out, it's not a problem. It won't affect the taste.
Step 7
Spread the hot puff with garlic sour cream and generously sprinkle with cheese.
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