morsels45

morsels45 said

Lángos

Fried dough the size of a plate, rubbed with garlic, buried under soured cream and cheese.

Lángos
Photo: sikeri, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make lángos

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With potato in the dough

120 minutes · serves 4 · Medium

What you need

  • 300g strong flour
  • 1 boiled potato, riced
  • 7g instant yeast
  • 200ml warm milk
  • 1 tsp sugar
  • 1 tsp salt
  • Oil for frying
  • 3 garlic cloves
  • 200ml soured cream
  • 150g grated cheese

What you do

  1. 1Mix the flour, riced potato, yeast, milk, sugar and salt into a soft, sticky dough. Knead 8 minutes.
  2. 2Prove until doubled, about an hour.
  3. 3Divide into four and stretch each by hand into a rough disc, thinner in the middle. Do not roll it.
  4. 4Fry in 3cm of oil at 180C, 90 seconds a side, until deep gold and puffed.
  5. 5Crush the garlic with a little salt and water and rub it straight onto the hot surface.
  6. 6Soured cream and a great deal of cheese. Eat immediately, with both hands.

No potato, quicker prove

75 minutes · serves 3 · Easy

What you need

  • Flour
  • Yeast
  • Warm water
  • Salt
  • Oil
  • Garlic
  • Soured cream
  • Cheese

What you do

  1. 1Straight dough, 40 minutes prove in a warm place.
  2. 2Slightly less tender. Same garlic, same excess.