Lángos is a traditional Hungarian recipe for a classic breakfast dish of yeasted dough that's made into large rounds and deep fried before being served with savoury and/or sweet dips or toppings. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Lángos.
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Ingredients:
500g plain flour (or potato flour)
4 eggs
4 tbsp yoghurt
2 tsp active, dried, yeast
1 1/2 tsp salt
100g plain flour (about), to adjust the batter thickness
lard or oil for deep frying
Method:
Sift the flour into a bowl, add the yeast and stir to combine. Now add the eggs, one at a time, beating well to mix after each addition. Now add the yoghurt and salt and mix thoroughly. You are aiming for a fairly soft bread dough consistency. If the dough is too wet add more flour, if too stiff add more yoghurt.
Bring the mixture together then turn out onto a floured work surface and knead until the dough is elastic and not too sticky. Transfer the dough to a greased bowl (turn the dough in the bowl to coat) then cover and set aside in a cool place for about 120 minutes, or until the dough has doubled in volume.
When the dough has risen sufficiently heat lard or oil in a wok or deep fryer (a 5cm depth is enough) to 180ஐC. Knock the dough back then take a satsuma-sized lump and, using your hands, flatten into a disk about 20cm in diameter. For best results the centre of the disk should be very thin and the edges should be thicker. Carefully slide the disk of dough into the hot fat and fry for about 30 seconds, or until it begins to puff up (if the dough does not puff then either the oil is too cold or your lángos are too thick). Turn the lángos over and cook for 30 seconds more on the other side. Continue frying until the lángos is golden brown.
Drain on kitchen paper then pile on a plate. Traditionally lángos are served with a pungent garlic dressing that's made by mincing several garlic cloves before mixing to a past with a little oil and water. The mix is set aside to infuse for at least 20 minutes then served.
Lángos can also be served with sour cream, Greek-style yoghurt, crème fraîche, grated cheese, fried lardons or even jam (though not authentic, Dundee-style marmalade is good).
