homemade ungarian lã¡ngos all ingredients including quantities are listed and linked in the inbox below. welcome to a new video... ...in today's episode i show you a recipe for an ungarian specialty... ...which is more and more found at various national festivals ... ...today we gonna make langosch or lã¡ngos... ...that's deep-fried yeast dough... ...topped with sour cream... ...onions, garlic, bacon and chopped parsley...
...for the yeast dough peel 200 grams potatoes... ...quarter them & bring to a boil in a bit salted water... ...cook for about 10 minutes with reduced heat and the lid closed until done... ...then crumble â½ cube of yeast into a high container... ...add 1 teaspoon of sugar... ...also pour in 300 milliliters of lukewarm milk... ...then stir together with a whisk or fork... ...until yeast and sugar have completely dissolved... ...pour off the potatoes...
...and then simply mash them with a fork... ...and allow to cool a bit... ...next, give 500 grams of flour... ...the milk-yeast-mixture... ...& 1 teaspoon of salt... ...into a mixing bowl... ...also add the mashed potatoes... ...and knead with a kitchen machine or mixer with dough hooks... ...for about 4 - 5 minutes until a smooth dough...
...the dough should be loosen almost completely from the bowl bottom... ...and should be a bit sticky after kneading... ...then form a ball... ...lay the dough back to the mixing bowl... ...and allow to rest for about 60 minutes covered with a kitchen towel in a warm place... ...next, we can prepare the topping... ...give 2 cups of sour cream into a small bowl... ...season well with salt & pepper... ...and stir together with a spoon...
...then set aside until serving... ...peel 2 onions and cut into thin strips... ...cut 1 - 2 cloves of garlic into thin slices... ...dice the bacon... ...and finely chop the parsley... ...then heat up a large pan adding a tablespoon of clarified butter... ...add bacon and onions... ...and sweat them for about 3 - 4 minutes over medium heat... ...stirring occasionally...
...now add the garlic slices... ...and sweat another 1 - 2 minutes... ...then remove the pan from the stove and set aside until serving... ...the dough should at least double its volume after the rest period... ...slightly flour the countertop... ...give the dough onto the floured surface... ...and briefly knead with your hands... ...and with a knife cut the dough into 6 equal sized pieces... ...slightly flour the dough pieces on the cutting sides...
...now flatten the dough piece with your hands... ...until a thickness of about 1 centimeter... ...next, heat up a large pot or wok adding about 1 liter of oil for frying... ...to check if the oil is hot enough... ...simply dip a wooden spoon into the oil... ...and once small bubbles arise... ...we can start deep-frying... ...slide the flattened dough sheets carefully into the hot oil... ... & first deep-fry from one side for about 2 – 3 minutes until golden brown...
...then carefully turn once using grill tongs ... ...& deep-fry from the other side for another 2 – 3 minutes until done... ...lift out the done langosch... ...briefly drain on kitchen paper... ...and serve... ...spread the fried dough with some sour cream... ...top with some onions and bacon... ...and finally garnish with some chopped parsley... ...i wish you lots of fun cooking & see you next video!