Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To deep fry
To serve
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the milky water, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape the lángos
On a lightly floured surface, divide the dough into 8 portions, shape into balls. Press each ball into a round flatbread approx. 5 mm thick.
To deep fry
Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Lower the lángos into the pan one after the other using a slotted spoon, deep fry for approx. 1 min. on each side. until golden. Remove and drain on paper towels. Mix the garlic and oil, brush the lángos with the mixture. Sprinkle with fleur de sel.
To serve
Spread the sour single cream and cheese on top of the lángos. Garnish with parsley.
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