Ingredients

320 g flour
4 tbsp milk
12 g yeast
a little salt
200 ml milk
500 ml oil
240 g crème fraîche
4 cloves of garlic and a little oil
170 g cheese (Gouda)

preparation

That is how it goes :

1. First put the flour in a bowl. To press a hollow in the middle. Dissolve the yeast in 3 – 4 tablespoons of lukewarm milk and pour it into the well. Mix with a little flour to form a pre-dough.

2. Then cover and let rise in a warm place for 15 minutes. Then add salt and gradually add around 200 ml of lukewarm milk while kneading until you get a firm bread dough. Now dust the dough with a little flour, cover it and let it rise in a warm place for about 35 minutes.

3. Divide the dough into 6 pieces, form into balls and pull apart by hand to form thin flat cakes, whereby the edge should be slightly thicker than the middle. Heat oil in a coated pan and fry the lángos until light brown, about 2-3 minutes per side.

4. Pour the crème fraîche into a bowl, stir until smooth and season with a little salt. Finally, for the garlic oil, peel the garlic, press it into a small bowl and add a little oil. Grate the cheese. Serve the lángos as warm as possible. Simply brush with garlic oil and crème fraîche and sprinkle with grated cheese. Excellently delicious!

Bon appetit