Süßkartoffel-Langos
Introduction: Welcome to the EDEKA kitchen! Today we're diving into the heart of Hungarian cuisine with a beloved street-food classic, perfect for festive markets and cozy gatherings alike: Lángos. This recipe brings you a wonderfully tender yeast dough, deep-fried to a golden-brown perfection, and paired with a delectable garlic cream sauce. Let's embark on a culinary journey that will delight your tastebuds.
Ingredients:
For the Lángos dough:
- 180 ml warm milk
- 1/2 cube of fresh yeast (about 20g)
- 250g flour
- 1 teaspoon sugar
- 1 leveled teaspoon salt
For the Garlic Cream Sauce:
- 100g yogurt
- 100g sour cream
- 1 clove of garlic, pressed
- Salt and pepper, to taste
- Chopped chives (for serving, optional)
For Frying:
- Neutral oil (for deep-frying)
Prep Time: 40 minutes
Cook Time: 6 minutes per Lángos
Total Time: 46 minutes + resting time for the dough (30 minutes)
Servings: 6 Lángos
Equipment: Kitchen machine or mixing bowl, frying pan, roller pin, kitchen thermometer (optional)
Instructions:
1. Prepare the yeast mixture by adding the half cube of fresh yeast to the warm milk. This activates the yeast. Make sure the milk is warm, not hot, creating a cozy environment for the yeast to thrive.
2. In a mixing bowl or kitchen machine, combine the flour, sugar, and salt. Slowly add the warm milk and yeast mixture to the dry ingredients, and knead for 5-10 minutes until you have a smooth and pliable dough.
3. If the dough is too sticky, add a bit more flour. It should not stick to your fingers and have a consistent form.
4. Cover the dough and let it rest in a warm place for 30 minutes or until it has roughly doubled or tripled in volume.
5. While the dough is resting, prepare the garlic cream sauce by mixing together yogurt, sour cream, pressed garlic clove, salt, and pepper until well blended.
6. Once the dough has risen, flour your work surface and gently knead the dough to form it.
7. Divide the dough into six equal pieces.
8. Roll out each piece of dough to a thickness of 4-8mm. They will puff up when frying.
9. Heat a large amount of oil in a deep-fryer or deep pan to 170°C-180°C (340°F-356°F). Check the temperature by putting a wooden spoon in the oil; if it bubbles around the wood, the oil is ready.
10. Fry each Lángos for about 2-3 minutes on each side or until they turn a light golden brown. Do not overcook as they will darken as they cool down.
11. Let the Lángos drain on a paper towel to remove excess oil.
12. Serve the Lángos warm, topped with the garlic cream sauce and optional chopped chives.
Cooking Tips:
- Ensure the milk for the yeast is warm, not hot, to prevent killing the yeast.
- Let the Lángos rest after frying for a minute or so to let the crust develop.
- Always have a lid nearby when deep frying in case you need to cover the pan to stop an oil fire.
This delicious recipe is attributed to the author EDEKA. Discover more recipes and cooking inspiration on their YouTube channel at https://www.youtube.com/@edeka.
#garlic #streetfood #festive #golden **
YouTube channel - EDEKA: https://www.youtube.com/@edeka
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