Langosi unguresti- Hungarian fried flatbread

Langosi , cui nu-I plac aceste placinte, am cautat multe retete care sa imi placa si in sfarsit am gait una, la Adina pe Carte de retete.
Langosul este o placinta prajita ungureasca, dupa cum stiti, este delicioasa. Langosii sunt foarte populari in partea Transilvaniei, dar si in Polonia, Austia, Cehia, Slovacia, Croatia.


INGREDIENTE:
500 g faina
7 gr drojdie granule(un pliculet)
200 ml lapte caldut
1 lingurita de zahar
apa calduta
sare
2 linguri de ulei
ulei pentru prajit
200 gr cascaval( eu am folosit branza sarata)
200 gr smantana

MOD DE PREPARARE:
Puneti drojdia intr-un pahar cu lingurita de zahar si 50 ml din laptele caldut, amestecati si lasati sa creasca cam 10 min.
Intr-un bol se pune faina, sarea si uleiul, se pune drojdia si incepe sa se amestece adaugand laptele pe rand. In completare punem si apa calduta pana obtinem un aluat mai moale decat la paine. Se acopera si se lasa la dospit pana isi dubleaza volumul. Apoi cu mainile unse cu ulei formam rotundurile si le acoperim, lasandu-le inca o data la crescut cam 20-30 min.

Incingem uleiul si prajim langosii pe ambele parti. Noi le-am servit cu smantana, branza sarata si mujdei de usturoi. Puteti sa ii serviti si cu ciocolata

Hungarian fried flatbread

Lángos is a Hungarian food speciality, a deep fried dough.
Langos are very popular in Transylvania(Romania) , but also in Poland, Austria, the Czech Republic, Slovakia, Croatia. In the UK they are known as Hungarian Fried Bread

INGREDIENTS:
500 g flour
7 gr yeast granules (one sachet)
200 ml of warm milk
1 teaspoon sugar
warm water
pinch of salt
2 tablespoons oil
frying oil
200 gr grated cheese (I used salad cheese)
200 gr sour cream( or cream fraiche)

PREPARATION:

Put the yeast in a glass with a teaspoon of sugar and 50 ml of warm milk, mix and let rise for about 10 minutes. In a bowl put flour, salt and oil, put the yeast and start mixing by adding milk one at a time. In addition, add warm water until you get a softer dough than bread. Cover and leave to rise until it doubles in volume. Then with oiled hands form the rounds and cover them, leaving them to rise again for about 20-30 minutes.

Heat the oil and fry the dough on both sides. We served them with sour cream, salted cheese and garlic sauce. You can also serve them with chocolate