Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1/4 cup sour cream
- 1/4 cup plain yogurt
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
Special Equipment Needed:
- Large bowl
- Whisk
- Spatula
- Rolling pin
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. Add the warm water and vegetable oil and mix until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour.
5. In a small bowl, mix together the sour cream, yogurt, melted butter, garlic powder, and paprika.
6. Once the dough has risen, roll it out on a lightly floured surface to a thickness of 1/4 inch.
7. Cut the dough into 4-inch circles and brush each circle with the sour cream mixture.
8. Heat the vegetable oil in a large skillet over medium heat.
9. Carefully place the lángos in the hot oil and fry until golden brown, about 2 minutes per side.
10. Remove the lángos from the oil with a slotted spoon and drain on paper towels.
Time:
Preparation Time: 1 hour 10 minutes
Cooking Time: 8 minutes
Temperature: 350°F (175°C)
Serving Size: 4
Nutritional Information (per serving):
Calories: 320
Fat: 15g
Carbohydrates: 38g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- For the vegetable oil, you can use olive oil or coconut oil.
- For the sour cream, you can use Greek yogurt.
- For the plain yogurt, you can use coconut yogurt.
- For the melted butter, you can use ghee or coconut oil.
Variations:
- You can add 1/4 cup of grated cheese to the dough for a cheesy lángos.
- You can add 1/4 cup of chopped fresh herbs to the dough for a herbed lángos.
- You can add 1/4 cup of chopped nuts or seeds to the dough for a crunchy lángos.
Tips and Tricks:
- Make sure the water is warm, not hot, when adding it to the dough.
- Make sure the oil is hot before adding the lángos to the pan.
- Make sure to drain the lángos on paper towels before serving.
Storage Instructions:
The lángos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The lángos can be reheated in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
The lángos can be served with a dollop of sour cream and a sprinkle of fresh herbs.
Garnishes:
The lángos can be garnished with a dollop of sour cream, a sprinkle of fresh herbs, and a drizzle of melted butter.
Pairings:
The lángos pairs well with a salad or a soup.
Suggested Side Dishes:
The lángos can be served with a side of roasted vegetables or a side of mashed potatoes.
Troubleshooting Advice:
If the lángos are not golden brown after frying, increase the heat of the oil.
Food Safety Advice:
Make sure to use a thermometer to check the temperature of the oil before frying the lángos.
Food History:
Lángos is a traditional Hungarian dish that dates back to the 19th century.
Flavor Profiles:
The lángos has a savory flavor with a hint of garlic and paprika.
Serving Suggestions:
The lángos can be served as an appetizer or as a main dish.
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Region: Hungarian