for 4 people

Onion

2 tbsp	apple vinegar
2 tbsp	water, hot
1 tsp	liquid honey
¼ tsp	salt
1	red onion, cut into thin rings

Dough

250 g	white flour
1 tsp	salt
1 tbsp	liquid honey
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	milk water (1/2 milk, 1/2 water)

To deep-fry

oil, for deep-frying

Poached eggs

1 ½ litre	water
1 dl	vinegar
4	fresh eggs

To serve

100 g	crème fraîche
½ tsp	sea salt
1 tbsp	Chili crunch
½ bunch	chervil, leaves torn off

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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