Langos

For the yeast dough in the first step make the Dampfl. Dissolve the yeast in the lukewarm milk and stir in 100 g flour. Cover and let rest in a warm place for about 30 minutes.

Then knead this dough with the remaining ingredients. Experienced people can do this with their hands or use a food processor with a dough hook. Let the finished dough rise again in a warm place for about 10 minutes.

Now separate the dough into individual pieces weighing about 110 g and shape them into round balls. Place on a baking tray lined with baking paper, flatten, brush with a little oil and let rise again for about half an hour at normal room temperature.

In the meantime, peel and crush the garlic. Mix with oil and salt.

Heat the deep frying fat to about 175 °C. Preferably in a deep fryer, otherwise use a large pot so that the langos can float nicely.

Pull the individual pieces of dough thinly apart by hand to form the characteristic patties. Form the edge in the shape of a bead.

Place the langos patties in the hot fat and fry until crispy on both sides.

Remove the langos from the fat, drain very briefly on a paper towel and brush with the garlic mixture.

Alternatively, mix sour cream, salt and pepper and put a dab on the langos, sprinkle with chives.

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