Traditional Hungarian lángos

Ingredients

For the dough (serves 4–6):

210 ml water
150 g milk
1 tsp sugar
1/2 cube fresh yeast
500 g wheat flour (all-purpose flour)
1 tsp salt
Rapeseed oil for frying

For the garlic cream:

2 garlic cloves
1 small bunch of parsley, chopped
200 g crème fraîche
200 g sour cream
Pinch of salt and pepper

For the topping:

200 g grated cheese
125 g diced bacon

Method

Step 1

Finely chop the garlic cloves and parsley and mix with crème fraîche and sour cream. Season with salt and pepper to taste. Put the cream into a bowl and put to one side in the fridge.
Step 2

Heat up the water, milk, sugar and yeast. Add the flour and salt and knead it into a consistent dough using a mixer. Decant the dough into a bowl, cover and leave to prove for around 60 minutes in a warm location
Step 3

With oiled hands, turn the dough out onto a lightly floured surface and cut into equal portions using a knife (you should get between 4 and 6 pieces). Press out each piece of dough until you have flatbreads around 1 cm thick.
Step 4

Heat the rapeseed oil in a saucepan or deep frying pan.
Tip: the oil is hot enough when bubbles appear in the heated oil around a wooden skewer (kebab stick). When the temperature is right, put the pieces of dough into the hot oil and fry them for 2 to 3 minutes on each side until they’re a lovely golden brown. Take them out of the oil and blot on kitchen roll.
Step 5

Spread the garlic cream over the flatbreads and sprinkle with cheese and pieces of ham. Best served hot.
Step 6

As an alternative, the lángos can be spread with cream cheese as an extra or on its own.