Leeeeckeres recipe for the fall season
We have a Langes version, typical for Hungary, made of potato yeast dough with a garlic sour cream and grated cheese Leeeeckeres recipe for the fall season
Ingredients for about 6-8 pieces: For the dough
200 grams of potatoes and
20 grams of fresh yeast
150 ml milk, lukewarm
150 ml water, lukewarm
1 tsp sugar
1 tsp salt
500g flour For the topping
200 g sour cream
200 grams of sour cream
1 clove of garlic
Salt pepper
Fresh chives or parsley
200 g cheese, grated (e.g. Gouda)
Also
5 cloves of garlic
200ml of water
vegetable oil for frying
Preparation: Peel potatoes and in Boil salt water.
- Add yeast and sugar to 150 ml water and 150 ml milk (lukewarm) and let it swell for about 10 minutes.
- Prepare the garlic water for the potions. To do this, quarter the 5 peeled garlic cloves and place them in 200 ml of water.
- Mash the potatoes. Let cool down.
- Put the flour, salt, and yeast mixture in a bowl and knead it into a dough. Then knead in the mashed, lukewarm potatoes. Cover the dough and let it rest for 60 minutes.
- Mix sour cream and sour cream for the topping. Peel and crush a clove of garlic. Cut the chives into small rolls. Stir in broth and season with salt and pepper.
- Divide the dough into pieces of the same size and form each into hand-sized flatbreads, which should be thicker at the edge than in the middle. Leave the flat cakes to rest for about 15 minutes.
- Heat vegetable oil in a saucepan. Add the flatbreads and fry for about 4 minutes on each side. After frying, drain briefly on kitchen paper and then brush directly with the garlic water.
- Serve lángos warm. To do this, spread about 1 tablespoon of the sour cream in the middle and sprinkle with grated cheese.
