Ingredients:
-400 g flour -5 tbsp milk -15 g yeast -1/2 tsp salt -1/4 litre milk -1/2 litre oil -200 g crème fraîche
-2 clove(s) of garlic and a little oil
-150 g cheese (Gouda), in one piece
Preparation:
Put the flour in a bowl. Make a hollow in the middle. Dissolve the yeast in 5 tablespoons of lukewarm milk and pour into the well. Mix with a little flour to form a pre-dough. Cover and let rise in a warm place for 15 minutes. Then add salt and gradually add almost 250 ml of lukewarm milk while kneading. But only so much until you get a firm bread dough. Dust the dough with a little flour, cover and let rise in a warm place for about 30 minutes.
Divide the dough into 6 pieces, shape into balls and pull them apart by hand into thin patties, with the edge slightly thicker than the middle. Heat oil in a non-stick pan and fry the lángos for about 2-3 minutes per side until light brown.
Put the crème fraîche in a bowl, stir until smooth and season with a little salt. For the garlic oil, peel the garlic, press it into a small bowl and pour in a little oil. Grate the cheese.
Serve the lángos as warm as possible. Brush with garlic oil and crème fraîche and sprinkle with grated cheese.