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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 

Langos/Langosch "crispy fried dough"

by Jody McKim Pharr, 9 Aug 2005

Comment:  A delicious treat, made by my cousin's wife Lizzi Ingrisch. Delicious with sour cream, grated cheese, paprika & fresh garlic oil.

  • 1 kg of flour (2 pound)

  • 600 ml of water

  • 1 cube of yeast

  • 1 spoon of salt

  • 1 cooked and grated potato

  • a bit of baking soda


All these you have to knead. It shouldn't be too soft, the dough must stay together.
Cover the bowl with a cloth, place in a warm place 45 minutes to rise.
 


Then you roll it flat, cut rectangular pieces and form small balls. These you let rest for 10 minutes. With oiled hands take a piece and stretch it as much as you can.


Heat oil in a pan & fry each piece until both sides turn golden brown. Drain on paper towel.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 9 Aug 2005]

 
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