Oven Lángos

Step 1/3

• ⅝ tsp active dry yeast
• 1 tbsp water (lukewarm)
• 150 g flour
• ⅝ tsp salt
• ⅝ tsp sugar
• 118 ml milk

• bowl (small)
• large bowl
• kitchen towel

Start by activating the yeast in a small bowl with lukewarm water. Mix well and let it rest for approx. 10–15 min. until it’s foaming. In a mixing bowl, combine flour, salt, and sugar. Once the yeast is ready, incorporate it into the dry ingredients. Then, slowly add milk and keep mixing. When the dough comes together, shape it into a ball and cover it with a kitchen towel. Set aside until it has doubled in size (approx. 50–60 min.).

Step 2/3

• flour (for dusting)

• oven
• bench scraper
• rolling pin

Preheat the oven to 200°C/390°F. Once the dough is ready, transfer to a floured work surface. Sprinkle more flour on top and divide the dough into 4 equal parts. Dust the surface for each piece and roll them out with a rolling pin into very thin (0,2 cm) pancake-shaped pieces. Lay them out on a baking sheet lined with parchment paper.

Step 3/3

• 4 tbsp vegetable oil
• 1½ tbsp butter
• 2½ cloves garlic
• salt
• pepper
• 4 tbsp sour cream
• 50 g shredded mozzarella cheese
• 40 g bacon (diced, optional)
• ½ red onion (optional)
• 12½ g chives (optional)

• 2 bowls
• pastry brush

Combine oil and butter in a bowl until smooth. Crush the garlic and add most of it to the oil-butter mixture. Season with salt and pepper. Generously brush half of the garlic mixture over the Lángos pieces and bake for approx. 20 min., until golden brown. After baking, brush them with the remaining garlic mixture. For the toppings, mix sour cream with the rest of the crushed garlic and spread it over each piece. Finish with shredded mozzarella, crispy bacon bits, sliced onion, and chives to your liking.

Enjoy your meal!