Hungarian Langosch

                                                    Hungarian Langosch

Langosch is actually a hungarian dish. It's more like a fast food. We have them on every 
fair or Oktoberfest in Bavaria. I am not so sure about the authenticity to the actual hungarian
version, but I just looooove this version lol. So, if you ever make it to the Oktoberfest in 
Munich in September, you will know what those Langosch booths sell ;-) .



This is what you need:

- 500 gr Flour (regular all purpose) 

- 250 ml (1 Cup) warm water

- 100 ml warm Milk

- 2 TSP salt

- 7 gr of  Active Dry Yeast

- 2  TSP sugar

- Oil for frying


This is how you do it:

Measure the warm water and warm milk and add the sugar and yeast and let it sit until the yeast
foams. 

Once Yeast foams, add it to the flour and salt and knead until it forms a ball. You might add a bit more flour if to sticky or more warm water if to dry.

Let it rest for 30 min

Oil your hands and form baseball sice balls. Heat the oil in a deep dish so you just have enough that the flat Langosch can fry. I use a higher frying pan and fill the oil just a bit under a half of the height. 

With your oily hands, pull the dough ball into a flat piece. If holes appear, don't worry. That will
just look cute. Now fry the dough in the hot oil from both sides until golden brown. Watch out, its pretty quick. Remove from oil and sit it on a some Paper towels for excess oil dripping.

You can eat the Langosch sweet with some marmelade or savory. At the fair, they serve it with some garlic water (just plain grated Garlic in a bit water and oil and salt), sour cream and grated cheese. 

Guten Appetit