Lángos with Garlic Oil

Ingredients

• 500 g All-purpose flour
• 7 g Active dry yeast
• 1 tsp Granulated sugar
• 1 tsp Salt
• 300 ml Warm water
• 2 tbsp Sunflower oil
• 500 ml Sunflower oil (for frying)
• 4 cloves Garlic
• 2 tbsp Fresh parsley

Instructions

1. 1In a large bowl, combine the flour, yeast, sugar, and salt.
2. 2Add warm water and sunflower oil. Mix until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. 4Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5While the dough rises, prepare the garlic oil. Mince garlic and chop the parsley
6. 6Heat up the 500ml sunflower oil in a pan
7. 7Divide the dough into 4 equal portions.
8. 8On a lightly floured surface, gently stretch each portion into a flat, oval shape, about 1/2 inch thick.
9. 9Carefully place each lángos into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
10. 10Remove from the oil and drain on paper towels.
11. 11Drizzle with garlic oil and sprinkle with fresh parsley. Serve immediately.

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