Lángos

Name: Lángos
Total time: 2 h
Yield: 4
Cuisine: Hungarian
Ingredients: 500 g Plain flour; 300 ml Warm milk; 150 g Boiled potato, mashed and cooled; 7 g Dried yeast; 1 tsp Sugar; 1.5 tsp Salt; 1.5 L Oil for deep frying; 6 cloves Garlic, crushed to a paste; 300 g Sour cream; 250 g Grated cheese

A plate-sized round of yeasted dough stretched thin and deep-fried, rubbed with raw garlic and buried under sour cream and grated cheese — market food, eaten standing up.

แหล่งที่มา

สูตรโดย Hungarian home kitchens · 🏺 ดั้งเดิม · Onions cooked slow in fat, a heavy spoon of paprika off the heat, and sour cream stirred in at the end — the same three moves under most of the country's cooking.

Hungarian · market snack — An ownerless traditional dish, so no cook is credited. The cited article confirms the deep-fried flatbread form, the origin as something baked at the mouth of the oven, and the standard garlic, sour cream and cheese topping. Quantities and method are this book's own.

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วิธีทำ

Stir the yeast and sugar into the warm milk and leave 10 minutes until foaming.
Mix in the flour, mashed potato and salt and knead 8 minutes to a soft, slightly sticky dough.
Cover and leave in a warm place for 1 hour until doubled. Do not knock it back hard afterwards.
Divide into 4. Working with oiled hands, stretch each piece into a 20 cm round, thinner in the middle than at the edge.
💡 Stretch with your hands, never a rolling pin. A pin presses out the air and you get a flatbread instead of a lángos.
Heat the oil to 175°C and slide one in. It will puff. Fry 90 seconds a side until deep gold, holding it under with a spoon if it floats high.
Drain 20 seconds, rub the hot surface with garlic paste, then load with sour cream and cheese. Eat immediately.

💡 เคล็ดลับ

The garlic goes on while it is too hot to hold. That is when it grips the surface instead of sliding off.
Lángos has a shelf life of about four minutes. Fry them one at a time and hand them over as they come.
The name comes from láng, flame — it was originally baked in the mouth of a bread oven, not fried.