Hungarian Langos

Hi family and friends. 

I apologies for not posting. There has been other things on my to do list and this keeps being on the bottom of my list as i can't seem to finish my to do lists every day. But I had to make an effort to start posting again, so i hope you don't get overwhelmed. First of all, i have to post this. I had this yummy, delicious food this weekend. And you can make it too. 

I had a chance to hang out with Jan's Mom, Andrea.  I saw a man eat this, then a child, then more and more people walking by me eating it. So i asked Andrea if we can try it. She's never had one so we were on a hunt. We were in Karlsuhure Saturday morning, at the Christmas Market trying to find this donut people are eating. 

Finally, Andrea, the brave one she is, asked a few women who where holding one each. They told us where it is and that there were many flavours. You can have it with just sugar, cinnamon, both, cheese and this garlic sauce, or just plain. It's similar to like the elephant ears you have at PNE, but thicker like a donut. It was yummy.  So i thought i'd share this yummy food before i start blogging more of my journey. If you decide to try to make it, let me know how it goes. Or i'll do the same. Good luck. :)

From chriesi 2 years ago

• Serves 10

Lángos is a deep fried flat bread made of potato-based dough. It is sometimes rubbed with garlic or garlic butter, but can also be eaten with sour cream, grated cheese, or other toppings. The name comes from láng, the Hungarian word for flame, because traditionally it was baked in the front of the brick oven, close to the flames.

Ingredients

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• 600 g flour 
• 500 ml milk 
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 20,5 g fresh yeast
• 2 tablespoon oil 
• oil for frying 

How to make it

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• Warm milk, it should be lukewarm.
• Put yeats in a bowl, sprinkle sugar over it, add lukewarm milk.
• Sift flour, salt and knead a dough.
• Add 2 tablespoon oil and knead into the dough.
• Leave for about 30 minutes in a warm place so that the dough can raise.
• Cut into 9-10 portions and deep fry in hot oil. Serve with sour cream and cheese.
• For the red currant foam beat 1 egg white with a pinch of salt. Add 5 tablespoon sugar, one after the other and add 150 g red currant in small portions to it.