Click on the Cookbook for the Recipes



These are perfect and the refrigerated dough apparently lasts for a week. If you want you can have fresh lángos for a week. I like it with sour cream and grated white cheddar. You can also serve it with sour cream and purple onion slices or with a cabbage topping. For the kids, just sprinkle with cinnamon sugar or eat it plain. I lost count how many lángos I fried in the course of the week. Between the two of us 3 is the limit. The dough started to smell yeasty after 4 days, but the lángos was still perfect. I still have a large chunk of dough in the fridge and I am starting to think we may not finish it in time.
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.



My photo
It began with posting a few recipes on line for my 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 my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. 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. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive