LÁNGOS: HUNGARIAN SPECIALITY AND FRESH HAZELNUT AROMA

person(s)

Fast

Vegetarian

350 g flour

18 g baker's yeast

1 tablespoon double cream

1 teaspoon sugar

25 cl milk

1 potato

1 teaspoon of salt

1 pan of olive oil

1 tablespoon of fresh hazelnut flavouring

Preparation :

1. Cook the potato in a pan of salted water. Peel it and mash it with a fork.

Heat the milk until it is just lukewarm. Mix the yeast with the milk and leave to stand for a few minutes.

In a bowl, mix the potato flesh, the milk with the yeast, the cream, the salt and sugar and the flavouring. Use your hands to knead the dough into a ball. Cover the bowl with a damp cloth and leave to rise for 45 minutes.

4. Now make about ten small balls of dough. On a floured work surface, roll them out with a rolling pin to about 10 cm in diameter and 1 cm thick. Leave to rest for 30 minutes.

5. in a pan of boiling olive oil, dip your dough pieces one by one so that they brown well on each side.

6. Place the rolls on a plate covered with paper towels and serve hot.

7. For the finishing touch, add a few drops of garlic flavouring to each loaf and you're done!

Flavours used in this recipe :

Hazelnut Flavouring

As low as €9.20