Moist and crunchy langos with sour cream

ingredients

1 kg plain flour 42 g fresh yeast 200 ml sour cream 1 KL granulated sugar 4 KL salt 500 ml milk 3/4 liter vegetable oil a little caraway a little garlic a little hard cheese a little ketchup a little tartar sauce

progress

Adding sour cream to the batter will enrich the flavour and contribute to the perfect consistency…

1.

In a little lukewarm milk, crumble the yeast, add a teaspoon of sugar, stir, dust with flour and let the sourdough rise. Sift the flour, add salt, caraway seeds, cream, leaven and lukewarm milk as required. Knead into a smooth dough, dust with flour and leave to rise in a warm place.

2.

Divide the risen dough into 15 – 20 loaves. We can start frying right away. Place the hand-formed lángos into the hot oil and fry progressively on both sides. They must float in the oil. To prevent the oil from burning, put in pieces of cleaned carrots. I like to drain the finished lángos on napkins.

3.

Serve with garlic, grated cheese, ketchup or tartar sauce to taste. Salt to taste. They are delicious light. Enjoy!