BreAnna decided to search for this particular recipe, thanks to a wonderful meal at the Great Market (described in To The Market!!). BreAnna successfully located this particular recipe at: Hungarian Langos.
- 1 cup of plain flour
- 1.25 teaspoons of yeast
- 0.75 teaspoons of salt
- oil for frying
This Sunday Night Dinner had 3 pairs of hands involved in its creation; My hands, BreAnna’s hands, and Clare’s hands. Our friend Clare owns the two puppy dogs, Judae and Buddy (see Puppy Love). We actually doubled the recipe since it said it produces four small langos or two large langos, and our hunger called for 4 Large Langos.
Step 1: Combine the flour and yeasts with your fingers. BreAnna stepped up to the plate, and we figured so far, this is.
Step 2: Add the salt and lightly stir through. Yep, going well.
Step 3: Add sufficient water to make a thick sticky dough – basically just enough to absorb the flour, not too much or you’ll need more flour. I began adding water, a few pours at a time and BreAnna stirred the increasingly goopy mess. We analyzed the amount of water needed, added a few more pours and plopped into the next step.
Step 4: Mix together well and turn out onto a board or workbench to knead. Having only plastic cutting boards that I felt were too small anyway, we wound up spreading flour on the kitchen table for our work space. I remembered enough from previous experience that excess flour was necessary to keep the dough from gluing to the table. Unfortunately, it didn’t stop the dough from gluing to BreAnna’s hands. So, I took over the kneading, BreAnna washed clumps of dough from her hands, and Clare added flour when necessary.
Step 5: Knead in the French style, making sure to capture much air in the dough. (Pick up the sticky dough in the middle, whack one end onto the bench and fold over the other end, repeat). VIDEO Demonstration by Me!
Step 6: The dough will eventually become smooth and springy. Set aside to rest for 1/2 hour. Facebook Time!
Step 7: Once rested, carefully tip out the dough onto a floured surface and then carefully stretch out into a square. Cut into four (or two for larger langos).
Step 8: Stretch out each piece with your fingers into a rough square with the centre being thinner than the edges. The only issue: our dough squares didn’t want to stay stretched! Eventually, Clare and I wound up with 4 oval pieces of dough.
Step 9: Place into hot oil, turn once such that each side is golden. BreAnna and Clare busied themselves with frying the dough as I was briefly occupied with an email. They began to smell delicious!
Step 10: Optionally brush with garlic oil. We decided to forgo this option since I was planning to put jam on part of my langos, and garlic + jam didn’t sound appetizing.
Step 11: Top with grated cheese and sour cream. Our particular toppings involved sour cream, stir fried mushrooms, and cheese. BreAnna and I also tried strawberry jam.
- Fried dough and toppings = A scrumptious meal that we couldn’t stop discussing.
- I can’t decide which I liked better, the strawberry jam or the mushroom/sour cream/cheese version because they were both delectable.
- I’m going to make this meal for my family when I return home, although with 5 people, I’ll have to at least triple the ingredients.
Feb 26, 2012
What a wonderful Dinner with Friends!