Langushi (Hungarian donuts)

8 servings

120 minutes

Langos are Hungarian deep-fried flatbreads that captivate with their airy dough and rich flavor. Their roots trace back to traditional Hungarian street food, where they serve as a quick and hearty snack. Langos are made from soft yeast dough, fried to a golden crust, and then topped with a fragrant sauce of sour cream and garlic, generously sprinkled with grated cheese. This dish pairs perfectly with cold drinks and is often enjoyed as an appetizer. It has a tender, crispy crust while remaining soft and airy inside. With the harmonious blend of garlic aroma, creamy sour cream, and tangy cheese, langos become a true gastronomic delight. They are an excellent choice for warm family evenings or cheerful gatherings with friends when you want to enjoy something tasty and cozy.

Energy value per serving

• Calories: 210.7
• Proteins: 8.4g
• Fats: 8.6g
• Carbohydrates: 25g

Ingredients

• Milk: 200 ml
• Sour cream 20%: 5 tbsp
• Chicken egg: 1 pc
• Sugar: 1 tsp
• Salt: 0.5 tsp
• Wheat flour: 1.5 glass
• Fresh yeast: 30 g
• Garlic: 3 clove
• Hard cheese: 100 g

Cooking steps

1. Knead a soft dough from milk, eggs, 2 tablespoons of sour cream, yeast, sugar, salt, and flour (use enough flour to make the dough soft).

   Required ingredients:

   • Milk: 200 ml
   • Chicken egg: 1 piece
   • Sour cream 20%: 5 tablespoon
   • Fresh yeast: 30 g
   • Sugar: 1 teaspoon
   • Salt: 0.5 teaspoon
   • Wheat flour: 1.5 glass

2. Grease a clean polyethylene bag with vegetable oil, place the dough inside, tie it up, and put it in the refrigerator for 1-2 hours.

3. Grate the cheese on a coarse grater.

   Required ingredients:

   • Hard cheese: 100 g

4. Finely chop the garlic using a grater or another method and mix it with the remaining sour cream.

   Required ingredients:

   • Garlic: 3 cloves
   • Sour cream 20%: 5 tablespoon

5. After the specified time, take the dough out of the refrigerator, grease your hands with vegetable oil, and tear off pieces of dough the size of a large chicken egg. Form a ball from it, then stretch it into a round shape with your hands, making the center thinner than the edges to the size of a saucer.

6. Fry on well-heated oil on both sides, but not on high heat. A properly stretched and fried dough will have a plate-like shape. If it doesn't work out — no worries. It won't affect the taste quality.

7. Spread hot pastry with sour cream and garlic, and generously sprinkle with cheese.

   Required ingredients:

   • Sour cream 20%: 5 tablespoon
   • Hard cheese: 100 g