Ingredients
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Method
-
Activate the yeast
Mix the lukewarm milk and water with the sugar and yeast, then leave for 5 minutes until frothy.
5 min -
Knead the dough
Put the flour and salt in a bowl, add the yeast liquid, and knead into a smooth, soft dough.
-
Prove
Cover the dough and leave it in a warm place until doubled in size.
60 min -
Shape the flatbreads
Form the risen dough into small balls, then flatten them by hand or with a rolling pin into thin discs about the size of your palm.
-
Fry
Heat the oil over a medium flame and fry the flatbreads until golden brown on both sides, lifting the edges slightly as they cook.
15 min -
Garlic sour cream
Mix the sour cream with the pressed garlic and a pinch of salt.
-
Serve
Spread the garlic sour cream over the warm lángos, then sprinkle generously with grated cheese.
| Nutrient | Total (4 pieces) | 1 pieces |
|---|---|---|
| Energy | 2 935 kcal | 733 kcal |
| Fat | 94 g | 23 g |
| of which saturates | 53 g | 13 g |
| Carbohydrates | 415 g | 104 g |
| Protein | 103 g | 26 g |
| Fibre | 15 g | 3,8 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: trappist cheese. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: flour, milk (lactose), garlic, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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