Homemade lángos: Lasting sour cream dough
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ingredients
1 kg plain flour special 2 pcs eggs 4 dl lukewarm milk 250 ml sour cream 50 g yeast 1 tsp salt 1 tsp powdered sugar
progress
A cake that no one can resist!
1.
First, prepare the sourdough starter: Mix the yeast, icing sugar, 0.5 dl of milk (pour off 4 dcl) and let it sit for a while to sour.
2.
Mix flour, salt, cream, eggs in a large bowl, add sourdough starter and gradually add milk. Knead the dough well and let it rise for about an hour.
3.
After the dough has risen, separate smaller loaves, stretch them with your hands and fry them in hot oil on both sides.
4.
TIP: The dough can be stored in the refrigerator by preparing microtene bags, placing 1 kl of oil in each and then placing the dough in them. Seal the dough and it will keep for 3 days in the fridge. Then just take it out, cut off the desired amount and let it sit at room temperature for 15 min.
