He Langos It is a fermented mass in the form of a flat cake that is fried, it is not cooked in the oven, ubiquitous in Hungary in fairs and street stalls, but also in other countries of Central Europe and Eastern Europe such as the Czech Republic, Serbia and Slovakia. The name Langos comes from the Hungarian word Lángwhich means ‘call’; Origin this bread did not fry, but when community ovens existed, while the oven was still heated, a piece of the dough that was lifting and cooked near the fire was flattened.
This flat bread that was crispy by the edges and tender through the center, morning refreshment in many homes, and that began its journey as a secondary product of the bakery, found a new life in the street. In the years after World War II, it would become a basic product in markets and fairs, for being cheap, easy to prepare, satiating and infinitely tuneable.
About its history and becoming all the details in this article by Oscar López-Fonseca: I agree with him that the taste that frying gives us to the batons of a lifetime … Ñam. The recipe we use is from Ibán Yarza, of his book Homemade breadwhere he tells us that Langos It is usually served with sour cream and grated cheese above.
Difficulty: That of all fermented mass, know a bit of kneading and fermentation point
Ingredients
For 4 people
- 150 g of cooked potato
- 380 g of bakery flour (or supermarket current)
- 70 g of water
- 2 eggs
- 5 g of salt
- 5 g of lyophilized bakery yeast (or 15 g of fresh yeast)
- 10 g of sugar
- Frying sunflower oil
- Crème fraîche and grated cheese to serve
Instructions
Cook the potato with our favorite method. Go through Pasapurés or crush it with a fork. Let it temper.
Mix the temperate potato with all other ingredients in a bowl; Using only 50 grams of water at first, the amount of water depends on the water content of the potatoes and should be adjusted seeing the consistency of the dough.
Knead or with a kneading robot, until the dough is fine and elastic, but somewhat sticky; We recommend kneading in intervals of a minute separated from each other by resting of the 10 -minute covered dough. The rest kneads.
It is a soft and somewhat sticky dough through the potato, but it must be manageable; If necessary, adjust by adding some flour.
Put the dough into an oiled container, cover and let the volume double. At this point, the dough can be refrigerated in the fridge to delay fermentation and be able to be more flexible with the time of cooking it.
When they want to fry the sticks, take out the dough and crush it on the well -floured countertop to remove the gas.
To form the languages you can divide the dough into balls of about 125 grams and extend them with a roller, or extend the entire dough on the floured countertop to a thickness of one centimeter and cut irregular pieces of a size such that they think in the pan you are going to use.
Heat abundant sunflower oil in the pan over medium heat and fry the pieces of dough down both sides, carefully because they are easily tanked; Remove the sticks to a plate with absorbent paper when they are doaditos.
Serve recently made, crowned with some crème fraîche and grated cheese, fold in half and enjoy.
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