for 8 pieces

Dough

650 g	white flour
2 tsp	salt
1 tbsp	cane sugar
1 cube	yeast (approx. 42 g), crumbled
2 tbsp	olive oil
4 dl	water

To shape

a little

white flour

Squash

1 tbsp	clarified butter
300 g	squash, cut into approx. 1 cm cubes
2	apples, cut into approx. 1 cm cubes
3 tbsp	lemon juice
2 tbsp	cane sugar
1 tbsp	cinnamon

To fry

oil, for deep-frying

To serve

400 g	crème fraîche
80 g	walnut kernels, coarsely chopped
a little	pumpkin seed oil

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, mix, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover the dough and leave to rise again at room temperature for approx. 30 mins.

To shape

Divide the dough into 8 portions on a lightly floured surface, shape into balls, then flatten each into a round flatbread approx. 5 mm thick.

Squash

Heat the clarified butter in a frying pan. Stir fry the pumpkin and apple over a medium heat for approx. 8 mins. Add the lemon juice, cinnamon and sugar, mix in, caramelize for approx. 8 mins.

To 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, drain on kitchen paper.

To serve

Spread the crème fraîche, squash and walnut kernels on top of the

lángos. Drizzle with oil.

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