Langos, a Hungarian specialty – make it yourself

Ingredients for 5 servings:

• 500 g flour
• 2 tsp salt
• 1 packet of dry yeast
• 250 ml water
• 2 tsp sugar
• 1 tbsp sunflower oil
• 100 ml milk
• 1 liter sunflower oil
• 250 g smoked bacon
• 200g Gouda
• 400 g sour cream
• 2 tsp pepper
• 1 tsp salt
• 3 cloves garlic
• 5 tbsp ajvar
• 5 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Dough: Place the flour and salt in a bowl. Heat the milk and water. Dissolve the yeast and sugar in the milk and water mixture. Add everything to the flour. Mix the mixture until a smooth dough forms. Cover and let it rise in a warm place until it has doubled in size. Prepare the topping: Grate the cheese. Dice the bacon and fry it in a pan. Squeeze one clove of garlic and stir it into the sour cream, then season with salt and pepper. Squeeze two cloves of garlic and stir it into the olive oil. Fry the langos: Pour the liter of sunflower oil into a pot or deep fryer and heat to about 160 degrees Celsius. Form the dough into tennis-ball-sized balls and rub them with a little oil. Pull the balls apart slightly to form an edge. Place the langos in the hot oil and fry for about three minutes on each side. Topping: Brush fried langos with a little garlic oil, sour cream, and ajvar. Sprinkle with bacon and cheese. You can find the video recipe on my blog www.die-frau-am-grill.de: https://die-frau-am-grill.de/langos-selber-machen-spezialitaet-aus-ungarn/ or on my YouTube channel “Die Frau am Grill”: https://youtu.be/XmkcgGHs_Dc