Lángos
.
Yield
10 servingsPrep
1 hrsCook
5 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50 | grams |
yeast, active dry
|
|
| 1000 | grams |
all-purpose flour
or 1/2 kg plain flour - 1/2 kg semi-coarse flour |
|
| 1 | pinch |
salt
or to taste |
*
|
| 5 | teaspoon |
baking soda
|
|
| 500 | millilitres |
milk
|
|
| 250 | millilitres |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+1 | grams |
yeast, active dry
|
|
| 1E+3 | grams |
all-purpose flour
or 1/2 kg plain flour - 1/2 kg semi-coarse flour |
|
| 1 | pinch |
salt
or to taste |
*
|
| 25 | ml |
baking soda
|
|
| 5E+2 | millilitres |
milk
|
|
| 2.5E+2 | millilitres |
sour cream
|
*
|
Directions
Add the yeast in lukewarm milk, and let stand until yeast rises, about 10 minutes.
Sift together the flour with the salt and baking soda in a large bowl.
Add the lukewarm milk and yeast mixture and sour cream into the dry ingredients.
Knead until the dough forms together well.
Put it in the warm place and let it rise for 1 hour.
(The dough can be kept in the fridge for up to 7 days.)
Divide dough into 10 equal portion, roll each one into a 5-inch circle.
Fry in plenty of hot oil.
Serve with sour cream, ketchup and grated cheese.
