Remember our trip to Budapest in the beginning of December? You don’t?! Then head over to my entry about it. Although I was in a particularly cranky mood and the lack of service got on my nerves like never before, we had some amazing food there! For our first lunch we ordered two big portions of goulash and they came with freshly baked langos. They were so good I promised myself to repeat the deed at home.
So when my love asked me to make some goulash yesterday, I thought I’d try my hands at these beauties, too. And they were so easy to make, there’s no reason for you not to try!
(makes 16 langos)
250 lukewarm milk
1/2 teaspoon sugar
25 g fresh yeast
100 ml buttermilk (kefir, yoghurt is fine, too)
2 tablespoons oil
For frying- sunflower oil
Stir the sugar into the lukewarm milk and crumble in the yeast. Leave it for 10 minutes, until a froth forms on the surface. Pour the flower into a large bowl and add the salt. Make a pit in the middle.
Pour the milk mixture in the pit, then add the buttermilk and the two tablespoons of oil. Mix it in a kitchen aid/with a hand held mixer, then knead it for a few minutes (the kitchen aid hook works wonders!). The result should be an even, soft dough, impossible to shape, but don’t worry at this point.
Oil the inside of a baking bowl. Place the dough inside and cover with a cloth or plastic film. The original recipe says you should place the dough in the fridge to rise overnight, but half an hour’s time on the counter was ok in my case.
When the dough has risen, knock it back on a floured board and knead it, then divide it in two. Spread the dough and form the langos- I used a glass to shape them, that way it’ll be easy to fry several at once.
Fry them in hot oil for around 2 minutes on each side, then place them on kitchen paper to let the oil drain off.
Serve them with hot soup!
Bon appetit! ❤
source: Zsofi Mautner- Budapest bites