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Eastern European

Lángos

The Hungarian fairground classic: a soft yeasted dough stretched thin, deep-fried until golden and blistered, then brushed with garlic water and piled with sour cream and grated cheese. Eaten hot, straight from the paper.

SnacksMainsVegetarian25g+ protein
90 min80 prep · 10 cookMedium1260 kcalper serving
Lángos

Instructions

  1. Crumble 5 g of fresh yeast into 80 ml of lukewarm milk (about 35C, no hotter, or the yeast will die) with 0.5 tsp of caster sugar. Stir and leave in a warm place for 10 minutes, until a foamy head forms on the surface.
  2. Put 130 g of plain flour and 0.5 tsp of fine salt in a bowl, pour in the frothy yeast milk and mix to a shaggy dough with your hand. Turn out and knead firmly for 8-10 minutes, until the dough is smooth, elastic and slightly sticky rather than stiff, lángos dough should be softer than bread dough.
  3. Shape the dough into a ball, return it to the lightly oiled bowl, cover with a cloth and leave in a warm draught-free spot for 1 hour, until doubled in size and domed. Knock it back gently and let it relax for 10 minutes.

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Per serving

1260kcal
42gprotein
132gcarbs
63gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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