Ingredients
- 500 g flour
- 7 g dry yeast
- 1 ts sugar
- 1 ts salt
- 200 ml water, lukewarm
- 100 ml whole milk
- 40 g butter, soft
- 800 ml oil for frying
- 2 cloves of garlic
- 300 g crème fraîche
- salt, pepper
Preparation
1. Mix the flour, yeast, sugar and salt in a bowl and make a mould in the middle. Pour the water, milk and butter into the mould. Mix everything together and knead for approx. 10 minutes to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 90 minutes until doubled in volume.
2. Peel the garlic cloves and chop very finely or press with a garlic press. Mix well with the crème fraîche and season with salt and pepper.
3. Remove the dough from the bowl and divide into 6 pieces. Carefully pull the pieces by hand into round, evenly thick flatbreads approx. 20 cm in diameter. Place the flatbreads on baking paper until ready to fry.
4. Pour the oil into the pan and heat on the highest level up to the roasting window, switch to a medium level and carefully place the first pancake (away from you) into the oil, fry for approx. 2 minutes uncovered, turn and finish frying for approx. 2 minutes. Drain the finished lángos well over the pan, place on kitchen paper and leave to cool briefly.
5. Spread the finished lángos with the garlic crème fraîche and serve immediately. Fry the remaining lángos in the same way.
Tip
- The lángos can be topped with other ingredients in addition to the crème fraîche: grated savory cheese, fried bacon or ham cubes, spring onions, feta, herbs and much more.
- If you like it sweet, you can also try to top it with jam, chocolate nut cream or cinnamon sugar.
This recipe has been tested and approved by AMC.
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