Lángos
Hungary's beloved deep-fried dough, traditionally topped with sour cream and cheese.
Ingredients
- 500g flour
- 7g dried yeast
- 300ml warm water
- 1 tsp sugar
- 1.5 tsp salt
- 2 tbsp oil
- Oil for deep-frying
- Sour cream, grated cheese and garlic water to serve
Method
Mix the flour, yeast, sugar and salt, then add the water and oil to form a soft, sticky dough.
Knead for 8-10 minutes, then leave to prove for about an hour until doubled in size.
Divide into six pieces and stretch each into a flat oval by hand.
Deep-fry each piece in hot oil for about 1-2 minutes per side until puffed and golden.
Drain on paper towels and brush with garlic water while still warm.
Top with sour cream and grated cheese and serve immediately.
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