Craving for carbs fried in fat but not into desserts? Let’s make this fried bread topped with cheese and creme fraiche! Langos is the best!
As I currently have a little time, I had been surfing on the internet a few days ago. On the lookout for fresh, challenging tips, inspirational dishes that We have never used before, to treat my family with. Hunting for quite some time yet could not come across lots of interesting things. Just before I thought to give up on it, I ran across this tempting and easy dessert simply by chance. The dessert looked so scrumptious on its snapshot, that required rapid action.
It had been not difficult to imagine just how it is made, how it tastes and how much my husband is going to like it. Actually, it is extremely simple to please him when it comes to treats. Anyway, I got into the site: Suncakemom and then followed the detailed instuctions that were combined with great pictures of the procedure. It just makes life much easier. I could suppose it is a bit of a hassle to take photographs down the middle of cooking in the kitchen as you may usually have gross hands therefore i sincerely appreciate the commitment she placed in to build this blogpost and recipe easily followed.
Having said that I’m encouraged presenting my own, personal dishes in the same way. Many thanks for the concept.
I was tweaking the initial recipe to make it for the taste of my loved ones. I’ve got to tell you it had been an awesome success. They prized the taste, the consistency and loved having a delicacy such as this in the midst of a lively week. They ultimately requested lots more, more and more. So next time I’m not going to make the same miscalculation. I am likely to twin the amount .
The langos hungarian originally is from SunCakeMom
Knead flour, eggs, yogurt, water and crumbled fresh yeast. When it gets together sprinkle on the salt too and continue kneading.
Once the dough comes nicely together after about 10 minutes of kneading place the dough into a 68°F – 81°F /20°C – 27°C place and cover the dough.
Let it raise for about 45 – 90 minutes depending the temperature. More about how to bake with yeast in the KnowledgeBase.
Take the dough out into a floured surface halve it then make 8 dough balls out of them each, totaling 16.
Place the dough balls into a 68°F – 81°F /20°C – 27°C place to rise for 30 – 60 minutes depending on the temperature. Cover them with a damp cloth so they don’t dry out.
Place a small dough-ball on a well-floured surface and roll them out.
Strew it a bit more with fingers and let the gravity help too.
Heat oil as hot as possible but at least to 340°F – 350°F / 170°C – 180°C then place the flattened dough upside down into the frying pan.
After about 30 seconds or until it’s golden brown, flip it over.
Take it out and let it drip.
Apply topping and serve it immediately.