Stuffed Lángos with Körözött | Crispy homemade lángos with creamy sheep curd cheese filling
(0)
60 min
Under an hour
Kifli Kukták
Ropogós házi élesztős lángos gazdagon megtöltve fűszeres juhtúrós, tehéntúrós és trappista sajtos házi körözöttel, aranybarnára sütve. Kívül ellenállhatatlanul ropogós, belül forró és krémes magyaros klasszikus újragondolva.
Ingredients
Preparation method
Preparing and rising the dough
Warm the milk until lukewarm, add the granulated sugar, crumble in the fresh yeast, and let it activate for 5-10 minutes.
Measure the fine wheat flour and salt into a large bowl. Pour in the activated yeast mixture, along with about 100-150 ml of lukewarm water as needed, and knead into a soft, elastic, blistered lángos dough.
Lightly grease the top of the dough with a little oil, cover with a clean kitchen towel, and let it rise in a warm place for about 45-50 minutes, until it doubles in size.
Chef's tip
When shaping the lángos, always work with oiled hands instead of dusting with flour, as excess flour will burn in the hot oil.
Firmly seal the edges of the dough with your fingertips or the prongs of a fork so the creamy sheep curd cheese filling stays perfectly inside the crispy dough during frying.
The sheep curd cheese in the körözött is naturally salty, so there is no need to add additional salt to the filling; the sweetness of the red onion and the aroma of caraway complement it perfectly.
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