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🍽️ Crispy Langosch with creamy Schmand dip and fresh chives

598 kcal · 30 min · 4 servings

Crispy Langosch with creamy Schmand dip and fresh chives Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm up 150 milliliters of milk in a pot until it is lukewarm.
  2. 2. Crumble the yeast into the lukewarm milk and stir well with one tablespoon of sugar.
  3. 3. Mix 500 grams of flour and a pinch of salt in a large bowl.
  4. 4. Pour the yeast milk into the flour mixture.
  5. 5. Add 125 milliliters of water gradually.
  6. 6. Knead the dough until it is smooth and pliable.
  7. 7. Cover the bowl with a kitchen towel.
  8. 8. Let the dough rise in a warm place for about 30 minutes until it has roughly doubled in size.
  9. 9. Peel a clove of garlic and chop it very finely.
  10. 10. Mix Schmand (sour cream with higher fat content) and sour cream with the chopped garlic in a small bowl.
  11. 11. Season the dip with salt and pepper to taste.
  12. 12. Place the dip in the refrigerator until needed.
  13. 13. Wash fresh chives and shake them dry.
  14. 14. Cut the chives into fine rings.
  15. 15. Knead the risen dough briefly once more.
  16. 16. Divide the dough into 10 equal portions.
  17. 17. Dust a work surface with a little flour.
  18. 18. Shape each dough portion into a round flatbread of about 10 centimeters in diameter.
  19. 19. Ensure that the edge of the flatbread remains slightly thicker and higher than the center.
  20. 20. Brush each flatbread thinly with one tablespoon of oil.
  21. 21. Heat oil in a deep frying pan over medium to high heat for frying.
  22. 22. Fry the Langosch from each side for about 1 to 2 minutes until golden yellow.
  23. 23. Let the finished Langosch drain on kitchen paper.
  24. 24. Spread the warm Langosch with the cold Schmand dip.
  25. 25. Sprinkle the Langosch with the fine chive rings.
  26. 26. Serve the Langosch immediately and enjoy your meal!

Nutrition per serving