Langos Hungarian

Craving for carbs fried in fat but not into desserts? Let’s make this fried bread topped with cheese and creme fraiche! Langos is the best!

As I lately have a little time, I was looking on the internet last week. Trying to get fresh, stirring tips, inspiring meals that We have never used before, to treat my loved ones with. Looking for a while but could not discover lots of interesting things. Right before I thought to give up on it, I found this delightful and easy treat by chance on Suncakemom. It seemed so scrumptious on its photos, that called for immediate actions.

It absolutely was easy to imagine the way it’s made, its taste and how much boyfriend is going to love it. Mind you, it is very easy to delight the guy in terms of cakes. Yes, I’m a blessed one. Or perhaps he is.Anyways, I got into the page and simply used the step-by-step instuctions that have been combined with impressive graphics of the procedure. It just makes life rather easy. I can imagine that it is a slight inconvenience to take photographs in the midst of cooking in the kitchen because you most often have gross hands therefore i pretty appreciate the effort and time she put in to make this blogpost .

With that in mind I’m empowered presenting my very own recipe similarly. Many thanks the concept.

I had been tweaking the original formula create it for the taste of my family. I have to tell you it had been an incredible outcome. They enjoyed the taste, the thickness and loved getting a sweet like this during a stressful workweek. They basically wanted more, a lot more. Thus the next occasion I’m not going to commit the same mistake. I’m going to double the volume .

This Langos Hungarian was first published on suncakemom.

Knead flour, eggs, yogurt, water and crumbled fresh yeast. When it gets together sprinkle on the salt too and continue kneading.

Once the dough comes nicely together after about 10 minutes of kneading place the dough into a 68°F – 81°F /20°C – 27°C place and cover the dough.

Let it raise for about 45 – 90 minutes depending the temperature. More about how to bake with yeast in the KnowledgeBase.

Take the dough out into a floured surface halve it then make 8 dough balls out of them each, totaling 16.

Place the dough balls into a 68°F – 81°F /20°C – 27°C place to rise for 30 – 60 minutes depending on the temperature. Cover them with a damp cloth so they don’t dry out.

Place a small dough-ball on a well-floured surface and roll them out.

Strew it a bit more with fingers and let the gravity help too.

Heat oil as hot as possible but at least to 340°F – 350°F / 170°C – 180°C then place the flattened dough upside down into the frying pan.

After about 30 seconds or until it’s golden brown, flip it over.

Take it out and let it drip.

Apply topping and serve it immediately.