March 6, 2008

Hungarian Lángos

Lángos is a deep fried flat bread made of potato-based dough. It is sometimes rubbed with garlic or garlic butter, but can also be eaten with sour cream, grated cheese, or other toppings. The name comes from láng, the Hungarian word for flame, because traditionally it was baked in the front of the brick oven, close to the flames. It was originally made from bread dough. My version is without potatoes. I also like it with sweet toppings like raspberry or red currant foam.

600 g flour
500 ml milk
1 teaspoon salt
1 tablespoon sugar
20,5 g fresh yeast
2 tablespoon oil

oil for frying

Warm milk, it should be lukewarm. Put yeats in a bowl, sprinkle sugar over it, add lukewarm milk. Sift flour, salt and knead a dough. Add 2 tablespoon oil and knead
into the dough. Leave for about 30 minutes in a warm place so that the dough can raise.. Cut into 9-10 portions and deep fry in hot oil. Serve with sour cream and cheese.

For the red currant foam beat 1 egg white with a pinch of salt. Add 5 tablespoon sugar, one after the other and add 150 g red currant in small portions to it.

1 comment:

Dulmina said...

Only the savoury version is widespread in Hungary, with garlic, salt, and, optionally cheese and sour cream. Though tourists seem to enjoy it more with sweet toppings :)

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