Mini Lángos Cinnamon-Sugar Bites with Honey Sour-Cream Dip
Lángos dough fried as bite-sized puffs, rolled in cinnamon sugar and dunked in a tangy honey sour-cream dip: a café dessert made for sharing.
Method
Mix the flour, yeast, sugar and salt in a bowl, add the lukewarm milk and melted butter and knead for into a smooth, soft dough.
Add in this stepPlain (all-purpose) flour 160 gMilk, lukewarm 100 mlInstant dried yeast 3 gSugar (for the dough) 10 gSalt 1 pinchButter, melted 10 g
Cover and leave in a warm place for , until doubled.
Meanwhile make the dip: stir the honey and vanilla into the sour cream until smooth and chill it.
Add in this stepSour cream 100 gHoney 4 tspVanilla extract ½ tsp
Oil your hands and a tray and pinch the dough into 16 walnut-sized pieces. Press each with your palm into a thin 5 to 6 cm disc, make a shallow dent in the middle with a fingertip and leave for 10 minutes.
Add in this stepSunflower oil (for hands and tray) 1 tsp
Pour the frying oil into a heavy, deep 20 cm pan to at least 2 cm (no more than a third full) and heat over medium heat for to 175 °C. Keep a lid nearby and never leave the pan.
Add in this stepSunflower oil (for frying) 500 ml
medium heatFry about 6 at a time over medium heat for , turn and fry more, until puffed and evenly golden, then lift onto a rack. Frying in 3 batches keeps the oil hot.
medium heatMix the sugar and cinnamon in a wide bowl and roll the bites in it while still warm so it sticks. Serve warm with the honey sour-cream dip.
Add in this stepSugar (for the cinnamon sugar) 40 gGround cinnamon 1 tsp
Cook's tip
Sugar will not stick once they cool, so roll them within a minute or two of frying. A little lemon zest brightens the dip, and apricot jam is a lovely second dip.
Cooking it at camp
Make the dough and dip at home and keep them in the cooler; bring the cinnamon sugar in a bag so you can just drop in the fried bites and shake. Use a stable burner and a deep pot with a lid.