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🍽️ Hungarian Langos with Garlic Cream and Cheese

737 kcal · 40 min · 4 servings

Ingredients

• 500 g wheat flour (more if needed)
• 1 cube yeast
• 2 tsp salt
• 250 ml water, lukewarm
• 100 ml milk, lukewarm
• 2 tsp sugar
• oil (or fat for frying)
• 200 g cheese, grated
• 200 g sour cream
• 200 g sour cream
• 3 garlic clove(s)
• salt and pepper

Instructions

1. 1. Put sour cream and crème fraîche into a bowl.
2. 2. Finely chop the garlic or press it through a garlic press.
3. 3. Add the garlic to the cream mixture.
4. 4. Stir everything well.
5. 5. Season the cream with salt and pepper.
6. 6. Place the bowl in the refrigerator for at least one hour to let the flavors infuse.
7. 7. Slightly warm the water and milk until they are lukewarm.
8. 8. Crumble the yeast into a small bowl.
9. 9. Add the lukewarm milk and sugar to the yeast.
10. 10. Stir the mixture until smooth.
11. 11. Put the flour into a large bowl.
12. 12. Pour the yeast milk and lukewarm water into the flour.
13. 13. Mix everything.
14. 14. Add two teaspoons of salt.
15. 15. Knead the dough vigorously.
16. 16. Knead in a little more flour if the dough still sticks to your hands.
17. 17. Cover the bowl with a cloth.
18. 18. Let the dough rise in a warm place for 30 to 60 minutes.
19. 19. Heat the oil in a large pot or a deep frying pan.
20. 20. Lightly oil your hands.
21. 21. Tear off small pieces of dough.
22. 22. Stretch the dough pieces into flat rounds.
23. 23. Ensure the edges remain slightly thicker.
24. 24. Put the rounds into the hot oil.
25. 25. Fry only as many rounds at a time as fit side by side in the pan.
26. 26. Turn the langos over as soon as one side has taken on color.
27. 27. Finish frying the other side.
28. 28. Remove the finished langos from the oil.
29. 29. Let them drain on kitchen paper.
30. 30. Spread the langos with the garlic cream.
31. 31. Sprinkle the cheese over them.
32. 32. Serve the langos while still hot.

Nutrition per serving

• kcal: 737
• Protein: 24 g · Fett/Fat: 35 g · Carbs: 79 g