Langos

Name: Langos
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Ingredients: 350g Type 550 Wheat Flour; 40g Garlic-Infused Oil; 20g Salt; 150g Whole Milk; 20g Yeast, fresh (or 10 g dry yeast); 180g Waxy Potatoes, predominantly waxy variety; 150g Sour Cream; 100g Bacon; 2 stalks of Spring Onion; 10g Garlic Oil, additional, for topping

These Langos are a golden, pillowy take on the classic Hungarian fried flatbread—crispy at the edges, tender inside, and perfect topped with garlicky sour cream, bacon and spring onions. Made with a potato-enriched dough for extra softness and flavored with garlic oil, they beat the market stall version and are great for a cozy weekend treat or a festive snack.

These Langos are a golden, pillowy take on the classic Hungarian fried flatbread—crispy at the edges, tender inside, and perfect t... Show more

By Tim - Brot mit Ei · Original recipe

Health Grade

C · Balanced

Time

1 hr50 min

Price

1,04 €

Calories

657 kcal

low sugar

Method

Wash the produce

Scrub the waxy potatoes well under cold water and rinse the spring onions. Leave the potatoes whole for cooking, and trim away any wilted onion tops so everything is ready to go later.

Boil the potatoes

Put the potatoes in a pot, cover them with cold water, and bring to a boil. Lower to a steady simmer and cook for 18 to 22 minutes, until a knife slides in easily. Drain them well, let the steam escape for a minute, then peel if you like and mash until smooth; hot, wet potatoes can make the dough heavy, so let them lose excess steam before mixing.

Bloom the yeast

Warm the whole milk to 95° F to 100° F so it feels pleasantly warm but not hot. Crumble in the yeast, stir until dissolved, and let it stand for 5 minutes until it looks creamy and lightly foamy.

Knead the dough

In a large bowl, combine the Type 550 wheat flour and salt. Add the mashed potatoes, the yeast mixture, and the garlic-infused oil, then mix until a shaggy dough forms. Knead for 8 to 10 minutes until the dough is smooth, elastic, and only slightly tacky; if it sticks badly, oil your hands lightly instead of adding much extra flour.

Let it rise

Shape the dough into a ball, place it in a lightly oiled bowl, cover it, and let it rise in a warm spot for 45 to 60 minutes, until roughly doubled in size.

Crisp the bacon

While the dough rises, cut the bacon into small pieces and cook it in a skillet over medium heat for 6 to 8 minutes, stirring occasionally, until browned and crisp. Lift it out onto paper towels so it stays crunchy.

Slice the onions

Thinly slice the spring onions and set them aside for topping. Fine slices give you a fresh bite without overpowering the warm bread.

Ready the cream

Give the sour cream a quick stir so it spreads easily, then keep it chilled until serving.

Heat the oil

Pour 1 1/2 to 2 inches of neutral frying oil into a deep heavy pot or high-sided skillet and heat it to 350° F. Set a rack or paper towel-lined tray nearby for draining.

Shape the langos

Turn the risen dough out onto a lightly oiled surface and divide it into 4 equal pieces. Using oiled fingers, gently stretch each piece into a round about 6 to 7 inches wide, keeping the center a little thinner than the rim. Keep the shaped pieces covered with a towel as you work so the surface does not dry out.

Fry until golden

Carefully slide in 1 or 2 dough rounds, depending on the size of your pot. Fry for about 1 1/2 to 2 minutes on the first side, then turn and fry for 1 to 2 minutes more, until puffed, golden brown, and cooked through. Drain well, and repeat with the remaining dough; do not crowd the pot or the langos will steam and absorb oil instead of crisping.

Top and serve

Spread the hot langos with sour cream, drizzle with garlic oil, and scatter over the crisp bacon and sliced spring onions. Serve right away while the bread is still hot and the edges are at their crunchiest.