Craving for carbs fried in fat but not into desserts? Let’s make this fried bread topped with cheese and creme fraiche! Langos is the best!

As I currently have a little time, I had been browsing on the internet the other day. Trying to find fresh, interesting ideas, inspirational meals that I have never tested before, to amaze my family with. Hunting for quite some time but could not discover any interesting stuff. Right before I thought to give up on it, I came upon this delicious and easy treat simply by accident over Suncakemom. The dessert seemed so fabulous on its photo, it called for rapid actions.

It absolutely was not difficult to imagine how it is made, how it tastes and how much my hubby will probably enjoy it. Mind you, it is quite simple to delight the man when it comes to cakes. Yes, I am a blessed one. Or possibly he is.Anyways, I visited the page and then used the precise instuctions that have been accompanied by great photos of the process. It just makes life much easier. I could suppose it is a slight effort to take photos down the middle of baking in the kitchen as you ordinarily have sticky hands thus i seriously appreciate the commitment she put in to make this post and recipe easily followed.

That being said I am empowered presenting my very own dishes in a similar way. Many thanks for the concept.

I was fine tuning the original mixture create it for the taste of my family. I must tell you it had been a great success. They enjoyed the flavor, the consistency and loved getting a sweet like this during a hectic week. They ultimately requested even more, a lot more. Hence the next occasion I am not going to commit the same mistake. I am gonna double the volume to make them happy.

This is based on the Langos Hungarian from SunCakeMom

Knead flour, eggs, yogurt, water and crumbled fresh yeast. When it gets together sprinkle on the salt too and continue kneading.

Once the dough comes nicely together after about 10 minutes of kneading place the dough into a 68°F – 81°F /20°C – 27°C place and cover the dough.

Let it raise for about 45 – 90 minutes depending the temperature. More about how to bake with yeast in the KnowledgeBase.

Take the dough out into a floured surface halve it then make 8 dough balls out of them each, totaling 16.

Place the dough balls into a 68°F – 81°F /20°C – 27°C place to rise for 30 – 60 minutes depending on the temperature. Cover them with a damp cloth so they don’t dry out.

Place a small dough-ball on a well-floured surface and roll them out.

Strew it a bit more with fingers and let the gravity help too.

Heat oil as hot as possible but at least to 340°F – 350°F / 170°C – 180°C then place the flattened dough upside down into the frying pan.

After about 30 seconds or until it’s golden brown, flip it over.

Take it out and let it drip.

Apply topping and serve it immediately.