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Lángos, a Hungarian speciality of deep-fried potato yeast dough

Langos - a Hungarian snack

November 13th, 2018 | starter

In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!

Langos - a Hungarian snack

In the big market hall in Budapest on the first floor they also serve Lángos. Unfortunately, they are degenerated into pizza-like puff pastries, which are covered with all sorts of things (salami, mushrooms, pineapple, etc.), which certainly have nothing to do with a traditional Hungarian Lángos. On the Margaret Island and in the Puszta, on the other hand, we were allowed to taste genuine Lángos. The following recipe comes very, very, very close…. only the Hungarian environment is missing…

Hungarian Langos

(6 pieces)

20 g of yeast
1 ts of sugar
200 ml of milk, lukewarm
dissolve yeast with the sugar in the milk, let it rest for 15 minutes
250 g of potatoes
cook, peel and press through the potato press
400 g of flour, type 405
100 g of soft wheat flour, type 00
2 ts salt
mix the potatoes, flour and salt with the yeast milk, knead for 10 minutes, cover and allow to rise for 50 - 60 minutes
form tennis ball-sized pieces of dough with greased hands, press flat (about 20 cm in diameter), allow to rise for another 15-20 minutes
500 ml frying fat
fry the dough pieces one by one in the hot fat and bake until golden brown, lift out and drain on kitchen paper
3 cloves of garlic
rub in with halved garlic cloves or brush with pressed garlic
200 g sour cream or creme fraiche
150 g cheese (eg Emmentaler cheese or mountain cheese), grated
spread on the fried Lángos
coarse sea salt
Hungarian paprika powder
serve sprinkled with salt and paprika

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