In today’s post I will show you how to make quick and easy Homemade Hamburgers. Have fun cooking/baking!
Homemade: Homemade Hungarian Langosch
Difficulty: Medium
Preparation Time: 1 hours & 45 minutes
Our Recipe rating:
Ingredients for 6 servings:
…for the yeast dough:
- 500 grams of flour
- 300 milliliters of lukewarm milk
- 200 grams of potatoes
- ½ cube of fresh yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- Additional flour for the working top
…more ingredients:
- 125 grams bacon
- 2 onions
- 1 – 2 clove(s) of garlic
- 2 cups sour cream
- ¼ bunch parsley
- About 1 liter of oil for deep-frying
- 1 tablespoon of clarified butter
- Salt & pepper
Required kitchen gadgets, helper & preparations:
- Small pot to cook the potatoes
- High container to stir together the yeast-milk-mixture
- Whisk or fork
- Mixing bowl
- Mixer/Kitchen machine
- Kitchen towel
- Bowl to stir together the sour cream with salt & pepper
- Pot or wok for deep-frying
- Knife
- Kitchen paper
- Wooden stick to proof the oil is hot enough
- Grill tongs to turn the Langosch
Instructions for the Homemade Langosch:
Peel the potatoes, quarter with a knife and then cook in a small saucepan covered with salted water for about 10 minutes…
…crumble ½ cube of fresh yeast into a high container…
…add 1 teaspoon of sugar…
…& 300 milliliters of lukewarm milk…
…stir together with a whisk or fork untikl sugar & yeast have completely dissolved, then set aside…
…pour off the potatoes, mash them with a fork and allow to cool a bit…
…for the yeast dough give 500 grams of flour along with 1 teaspoon of salt, the yeast-milk-mixture & the mashed potatoes into a mixing bowl…
…& knead together with a kitchen machine or mixer with dough hooks for about 4 – 5 minutes…
…until a smooth but slightly sticky dough…
…form a ball, give the dough back to the mixing bowl and allow to rest for 1 hour covered with a kitchen towel in a warm place…
…stir together 2 cups of sour cream with a good pinch of salt & pepper, then set aside until serving…
…next, peel 2 onions & cut into thin strips…
…peel garlic & cut into thin slices…
…with a sharp knife finely dice the bacon…
…chop finely the parsley…
…heat up a large pan adding a tablespoon of clarified butter (oil or butter will also work)…
…& sweat onions and bacon for about 4 – 5 minutes over medium heat, stirring occasionally……
…then add the garlic slices…
…& sweat another 1 – 2 minutes stirring occasionally, then set aside…
…the dough should at least double its volume after the rest period…
…on a lightly floured working top briefly knead the dough with your hands…
…& then with a knife cut the dough into 6 equal sized pieces…
…slightly flour the dough pieces on the cutting sides…
…& with your hands flatten the dough pieces until ½ – 1 centimeter…
…now heat up about 1 liter of oil for deep-frying, dip a wooden stick into the oil & once small blubbles arise the oil is hot enough…
…then slide the flattened dough sheets carefully into the hot oil & first deep-fry from one side for about 2 – 3 minutes until goldenbrown…
…then carefully turn once using grill tongs & deep-fry from the other side for another 2 – 3 minutes until done…
…lift out the done Langosch and allow to drain on kitchen paper…
…next, spread the Langosch with the prepared sour cream…
…& top with a bit of the bacon-onion mixture…
…finally garnish the Langosch with chopped parsley & serve!
I wish you lots of fun cooking/baking 😉
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):