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
Onion
Dough
To deep-fry
Poached eggs
To serve
How it's done
Onion
Place the vinegar in a bowl along with all the other ingredients up to and including the salt, mix well. Add the onion, mix, cover and set aside.
Dough
Mix the flour, salt, honey and yeast in a bowl. Pour in the milky water, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape the lángos
Preheat the oven to 60 °C, warm a plate. Divide the dough into 4 portions, shape into balls. Press the balls into an oval flatbread (approx. 15 cm in diameter).
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. 1½ mins. on each side until golden. Remove, drain the lángos on kitchen paper, keep warm.
Poached eggs
Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain well.
To serve
Spread the crème fraîche on top of the lángos, top with the eggs, season with salt. Drizzle with the chilli crunch, garnish with the chervil and pickled onion rings.
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