19.2.13

QUICK HUNGARIAN FLATBREADS - GYORS LÁNGOS


These are perfect and the refrigerated dough apparently lasts a week. Serve it with sour cream and grated white cheddar or with red onion slices. Children like it plain or with cinnamon sugar. I lost count how many lángos I fried in the course of the week. Between the two of us we can consume 3 at at a time. Well the dough started to smell a bit yeasty on the 4th day, but the lángos was still perfect. I still have a large chunk of dough and I am starting to think we may not be able to finish it in time.

QUICK HUNGARIAN FLATBREADS
3/4 cup lukewarm milk
2-1/2 tsp instant dry yeast
1 tsp sugar
2 eggs
1/2 tsp salt
3 cups flour
 
• It is useful to have a standing beater with a dough hook.
• Place the milk, yeast and sugar in the bowl of a standing beater and sprinkle 2 Tbsp of flour on the top.
• Let it stand for 10 minutes. It is not normally required to proof instant dry yeast, but in this case it speeds up the process and makes a loftier lángos.
• Add the eggs and whisk together with a large balloon whisker until well combined.
• Add the salt and gradually start adding the flour.
• Switch to a dough hook or a wooden spoon and gradually beat in the remaining flour. • When the dough is formed beat for at least 4 minutes or until the dough is very elastic.
• Remove the amount needed and place the remaining dough in a plastic bag and refrigerate for an hour.
• Shape the dough into a ball, cover and let rest for 30 minutes.
• Divide dough and shape into large egg sized balls, and place on a lightly floured board.
• Flatten the dough balls and roll into about 3 mm thick disks.
• Let them rest for 15 minutes.
• Place a skillet on medium heat and add about an inch of vegetable oil. If you have an electric stove, give time for the oil to reach frying temperatures.
• Lower the flatbread into the frying oil.
• Turn it over and fry until both sides are nice golden.
• Place on paper towels.
• After all the flatbreads are fried spread them with a topping of your choice and serve.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!