Debrecen Langos

Ingredients for 4 servings:

• 440 g wheat flour
• 200 ml water
• 80 ml milk
• 2 tbsp, leveled salt
• 2 tbsp, levelled sugar
• 1 cube of yeast
• 8 Debreczin sausages
• 3 cloves garlic
• 1 tbsp olive oil
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

Dissolve the yeast in the lukewarm water and milk (you can also use a packet of dried yeast). Then add the flour, salt, and sugar. Knead until it is no longer sticky, adding more flour if necessary. Let the dough rest for 45 minutes. Then divide it into 8 equal pieces and roll them to the length of the sausages. Place the dough around each sausage and then roll it back and forth with your palms to evenly coat them. Deep-fry the langos in fat (about 2 fingers deep). Brush the finished langos with a paste made from crushed garlic and olive oil and add salt to taste. Taste like you’d find them at a fair or folk festival.