Langoš

Name: Langoš (Langoš)
Cuisine: Hungarian
Ingredients: 3 garlic cloves, peeled and crushed; 400 g/14 oz/3½ cups plain (all-purpose) flour; about 350 ml/12 fl oz/1½ cups milk; 40 g/1½ oz fresh yeast or 15 g/½ oz dry yeast; 40 g/1½ oz fresh yeast or 15 g/½ oz dry yeast; 5 ml/1 tsp salt; 200 ml/7 fl oz/scant 1 cup oil; ketchup, garlic spread and 115 g/4 oz/1 cup grated Cheddar cheese, to serve; ketchup, garlic spread and 115 g/4 oz/1 cup grated Cheddar cheese, to serve; ketchup, garlic spread and 115 g/4 oz/1 cup grated Cheddar cheese, to serve; 100 ml/3½ fl oz/scant ½ cup sour cream (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This recipe was originally Hungarian, made from bread dough leftovers, but it is so popular in the Czech and Slovak Republics that it has become part of their culture, too.

Ingredients

100 ml/3½ fl oz/scant ½ cup ketchup
3

Europe
Slovakia
Czech Republic
Hungary
Bread
Snack
Vegetarian
Eastern Europe

Method

Combine the ketchup and garlic. Sift the plain (all-purpose) flour into a large bowl. Heat a 100ml/3½fl oz scant ½ cup of the milk until tepid. Crumble the fresh yeast into the milk and whisk for 1 minute, then add to the flour, or follow the instructions for the dry yeast. Add the remaining milk.
Add the salt and mix to form a soft dough; add more milk if the