Ungarische Langos mit Knoblauchcreme und Käse


500 g Weizenmehl, bei Bedarf auch mehr

1 Würfel Hefe

2 TL Salz

250 ml Wasser, lauwarm

100 ml Milch, lauwarm

2 TL Zucker

Öl oder Fett zum Frittieren

200 g Käse, gerieben

200 g saure Sahne

200 g Schmand

3 Knoblauchzehe(n)

Salz und Pfeffer


Für die Creme saure Sahne und Schmand in eine Schüssel geben, den Knoblauch fein hacken oder durch eine Presse drücken und dazugeben. Gut verrühren, mit Salz und Pfeffer abschmecken und mindestens 1 Stunde durchziehen lassen.

Für die Langos Wasser und Milch leicht erwärmen. In eine kleine Schüssel die Hefe bröckeln, die lauwarme Milch und den Zucker dazugeben und die Mischung glatt rühren. In eine Schüssel das Mehl geben, die Hefemilch und das lauwarme Wasser dazu gießen.

Alles vermischen und 2 TL Salz dazugeben. Jetzt den Teig kräftig kneten. Sollte der Teig noch an den Händen kleben, so lange vorsichtig Mehl unterkneten, bis der Teig sich gut verarbeiten lässt.

Sobald er glatt und fest ist, die Schüssel mit einem Tuch abdecken und den Teig an einem warmen Ort 30 – 60 Minuten gehen lassen.

In einem großen Topf oder einer tiefen Pfanne das Öl erhitzen. Die Hände etwas einölen, vom Teig kleine Stücke abreißen und zu flachen Fladen ziehen.

Bestenfalls sollten die Ränder etwas dicker bleiben. Die Fladen in das heiße Öl geben. Jedoch immer nur so viele Fladen, wie nebeneinander in der Pfanne Platz haben.

Sobald die eine Seite Farbe bekommen hat, umdrehen und fertig backen.

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