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Langosi Hungarian

Langosi Hungarian

Make a yeast mayonnaise, a little sugar, milk and flour. Leave to rise for 15 minutes.

Put the rest of the flour, eggs, salt, the 4 tablespoons of sour cream and start kneading, gradually add warm milk. Knead very well until the crust becomes soft.

At the end, add a few tablespoons of oil (I put olives) and knead for another 5 minutes. Leave to rise for 20 minutes.

The pies are made by hand and baked in hot sunflower oil.

Grease them when they are hot with sour cream in which I put a little salt to taste and grate plenty of cheese on top.

I made some langoustines stuffed with sheep cheese and chopped green dill.

I would like to be able to serve you with langoustines are delicious, you must do.

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How do you fry the langoustines?

I fried the langoustines immediately in an oil bath (the dough will not touch the bottom of the pan). I chose, as usual, a large, roomy pan, because the langoustines grow a lot when frying. I fried them on one side and then turned them with 2 paddles on the other side. I didn't use the fork because I don't want to drill the langoustines! Through those holes, the oil will enter the interior and the filling will drain!


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The languors are then drained on absorbent napkins. Ready!

How to make langoustines like in a langoustine filled with cheese and dill?

How to make langoustine dough?

For the dough, mix the yeast with the sugar and lukewarm water and leave for 10 minutes. Then add salt and flour. Knead by hand or on a robot (5-7 minutes) until the dough is smooth and compact. The Hungarian langoustine dough is soft. Don't add extra flour!

Leave the dough to rise for about 30 minutes in a bowl covered with plastic wrap or bag.

Pour the dough on the oiled table and portion according to how big you want the langoustines to be. Traditionally, Hungarian langoustines are large, with a diameter of approx. 22-24cm. I made 8 pieces. I worked with my oiled hand and formed 8 balls of dough. You can see more in the picture because I made a portion and a half. They remain on the table to rise for another 30 minutes, well greased with oil (so as not to crust). If you do not give them oil and do not cover them while they are leavening, the surface will dry out and will not grow nicely when baked and the langoustines will not be as fluffy.

How to make langoustine stuffing like in langoustine?

For the filling, I simply mixed the ingredients: grated cheese, cheese, dill, salt and pepper. If the cheese is salty, you may not need salt. Taste it!

How do langoustines fill with cheese, cheese and dill?

We work on the greased table. With my hand greased with oil, I carefully spread each ball of dough until I obtained a disc with a diameter of about 25 cm. I put the filling in half of the dough and folded it. I pressed the edges from one end to the other so that the air came out and I pressed it on the edge so that they would stick and the filling would not come out when fried.

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Potato, cabbage or cheese pie. A fiercer war than the one between donuts and lángos I have only seen between palinca and. Smoked cabbage VS Lucskos káposzta. Other recipe: Langosi with sour cream. Lángos is a Hungarian food specialty, a well-fried dough. Sarmale with green cabbage and dill. In the usual langoustine dough I put heaps of sauerkraut. They turned out ok, but it was possible. Only my grandmothers from Bihor made baked pies on the hearth with potatoes or cabbage, sometimes with sweet cheese and ladies, they were good! Of course, they can be placed inside, they are also called langosi.

Ingredients for the langoustine recipe. Next article Cabbage noodles.

Langosi Hungarian

Langosi Hungarian from: eggs, yogurt, yeast, milk, salt, flour.


  • 2 eggs
  • 400 g yogurt
  • 1 sachet of dry yeast
  • 100 ml of lukewarm milk
  • 1 teaspoon salt
  • as much flour as it contains

Method of preparation:

Make a yeast mayonnaise, a little sugar, lukewarm milk and a little flour.

After about 10 minutes, add the eggs, yogurt, salt and flour as much as possible, so that a dough does not stick to the hands. Leave to rise for 30 minutes.

On a plate greased with a little oil, take it out of the shell, spread it by hand and put it in the hot oil. Bake, then drain on an absorbent napkin and serve hot with grated salted cheese, cream or mujdei.

Langosi with cheese and dill

With the help of a larger glass, cut the langoustines, which you leave on. Cabbage, a cheap and mineral-rich fruit of the rich autumns, is an excellent filler for langoustines that. Basically Kitchen Langosi like at Mother's Home! In childhood we did not eat langoustines, but we ate scovergi, some similar donuts, but which were made of fasting and were eaten with sugar. They are so soft and fluffy, you just don't. Raisin snails Cabbage stick on cabbage leaves (Palanete) 32.

Search & # 8211 languid with quality cabbage & # 8211 recipes articles news movies games. Langos as in the langoserie stuffed with cheese and. How much I like kale but. Nelu Manelu is waiting for me and tells me that he is in a big hurry and that I have to go to Bucharest, for a trial. Today is my day, eat a langoustine! I made a langoustine dough without yeast, and they turned out incredibly good. It is my favorite recipe for quick pies, when I make bread I usually make a few pies.

Now I'll show you the sauerkraut pies. Simple and quick recipe for stuffed langoustines. With my hand on my heart, I tell you that this is the best langoustine recipe I have made so far.

Sour cabbage filling is used in Banat in many pie recipes.

Video: Lángos Fried Dough Hungarian Street Food (January 2022).