Langos Recipe

IMG_1924

First off, I want to add that I am, in no way, trying to earn an award for healthiest recipe with this one. In fact, it is probably the least healthy recipe I have made, however, it is delicious as a treat once a year.

This is a Hungarian dish that is served in Germany at the Christmas markets, usually I love the Christmas markets (I’m sure you do too if you’ve been lucky enough to celebrate Christmas in Germany). However, this season, I wasn’t feeling it. The long lineups, masses of people and worst of all for a pregnant woman, the lineup for the washroom was not screaming my name! So we decided to opt out of the Christmas markets this year, resulting in me craving a Langos and having to resort to making one myself.

So if you’re up for some deep fried bread covered in cream and cheese, this is your recipe!

Here’s what you will need for the dough (makes 8 small langos):

2 cups of flour

1 package of instant yeast

200 ml of warm water

a dash of salt

A lot of vegetable oil for frying (I usually use about 2 cups in a large pan)

IMG_1897

Here’s what you will need for toppings:

If you’re going sweet you can add Nutella, Sugar and Cinnamon

If you’re going savory, which we do, you will need

250 grams of cheese shaved

Sliced ham

500 grams of sour cream

any herbs or spices (we like paprika, basil, garlic salt, all spice)

many people also put garlic paste on theirs, I have yet to find one I like.

Really, as far as toppings go, your options are endless.

IMG_1904

So first, add the yeast to the flour (mix well) and the salt to the warm water (stir until dissolved).

IMG_1899

Add the salt water to the flour and, using either your hands or a spoon, mix well until the dough forms a ball. It should still be fairly sticky, but not stick to the edges of the bowl.

IMG_1900

Cover the bowl and let sit for 30 minutes.

IMG_1903

Flour your working space and roll the dough around so it doesn’t stick too much. roll the dough into a log and cut into 8 pieces (more or less depending on how big you want them, but remember they have to fit into your pan to fry them).

IMG_1908

This process is the same for each ball of dough: form it into a ball and pulling from the middle outwards form a circle. Once the shape is starting to form, lay it flat on the floured surface and pull on the sides making the middle thinner than the outer layer. Ideally they should be thin enough to see through them in the middle with thick edges.

IMG_1912

Once all the balls are shaped, let them rise again for 30 minutes.

IMG_1913

While waiting on them to rise, heat up your oil. Depending on the size of your pan, you will need about an inch deep of oil to cook the dough. Set stove to medium heat and allow it to heat up, around 15-20 minutes. I usually grab a small piece of dough and put it in to see when it starts sizzling, then I know it is warm enough to cook the dough.

IMG_1915

Place the dough in the pan and allow it to cook for 10 minutes (or until desired colour). flip it over and cook for another 5-10 minutes, depending on the oil and heat you are using.

IMG_1917

IMG_1920

I usually heat up my oven and place the fried ones in there (after allowing the fat to drip off of them for a few minutes) to keep them warm.

Once all are done, finish them off with your toppings (we also have salad with them to ease the grease and fat) and enjoy!

These are best served freshly cooked, however, they aren’t too bad the next day if you heat them in the oven.

 

Advertisements

2 thoughts on “Langos Recipe

  1. Yuuuum this takes me straight to my grammar school times. SO So SO SOOOO yummy and SOOO unhealthy as well ๐Ÿ˜€ but well as you said once a year… ๐Ÿ™‚ … I add ketchup on mine and also garlic! For example you can just press your garlic (very fine) and combine with with a little oil and then but on top of your langos. Well if you do not plan to kiss your loved one or just serve him/her a garlicy langos as well ๐Ÿ™‚ ๐Ÿ˜‰

    http://potsofsmiles.blogspot.co.uk/
    xx

    Yumm this recipe made me feel so nostalgic ๐Ÿ™‚

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s