Ingredients
Dough
- 500 gplain flour
- 7 ginstant yeast
- 1 tspsugar
- 2 tspsalt
- 300 mlwarm milk or water
- 150 gmashed potato, optional
- 2 tbspoil
To fry
- oil, for deep frying
Topping
- 4 clovesgarlic, crushed with salt and a little water
- 200 ggrated cheese
- 200 mlsour cream
- tomato ketchup
Directions
- Make a soft dough with the flour, yeast, sugar, salt, warm milk, mashed potato and oil, and knead it 10 minutes. It keeps the inside soft and stops it going leathery as it cools.
- Prove for 1 hour 30 minutes until doubled. Knock it back gently and divide into six, then rest the pieces 15 minutes.
- Leave the edge thicker so it puffs into a rim while the middle stays flat enough to hold toppings. The hole stops the middle ballooning up into a sphere, which is what happens otherwise and makes it impossible to top.
- Heat the oil to 180°C (355°F). Lower one in at a time and fry for about 90 seconds a side, spooning hot oil over the top as it cooks.
- Lift it out and drain briefly on a rack. Now the garlic, which goes on while it is still hot enough to sizzle.
- Brush the crushed garlic and salt water over the whole surface immediately. On a hot langoš it cooks slightly and soaks in; on a cooled one it just sits there raw and harsh.
- Spread with sour cream, scatter cheese over, and add ketchup if you want it. Serve at once, folded in half and eaten in the hand.
Technique
- The Hungarian original is more often served with just garlic, sour cream and cheese, and the ketchup is a Czech and Slovak addition.
- It was originally baked at the mouth of a bread oven, which is where the name comes from.
- It goes tough within about fifteen minutes, which is why it is always made to order.
Substitutions
- Without the potato, which is quicker and slightly less good.
- Cheddar or Edam in place of the usual eidam.
Variations
- The Hungarian version, with garlic, sour cream and cheese only.
- Sweet, with icing sugar or jam.
- With ham and cheese, as a fuller meal.
History
Hungarian in origin and adopted at Czech swimming pools, markets and Christmas stalls.
Frequently asked questions
What is Langoš?
Langoš is a street food from Czechia: deep-fried dough disc rubbed with garlic, topped with cheese and ketchup. Hungarian in origin and adopted at Czech swimming pools, markets and Christmas stalls.
How long does Langoš take to make?
Langoš takes 20 min plus 1 hr 30 min rising of preparation and 20 min of cooking. The recipe makes 6 langoš. It is rated easy to make.
What can I substitute in Langoš?
Yes, within limits. Without the potato, which is quicker and slightly less good. Cheddar or Edam in place of the usual eidam.
What is the most important thing to get right in Langoš?
Leave the edge thicker so it puffs into a rim while the middle stays flat enough to hold toppings. The hole stops the middle ballooning up into a sphere, which is what happens otherwise and makes it impossible to top.
