Langoš came to the Czech lands from Hungary, where it is called lángos, but it is now so thoroughly at home that a Czech summer without one feels incomplete. It is sold from kiosks at music festivals, swimming pools, lakeside campsites and sporting events, wherever a Czech crowd gathers in the sun. The dough is fried until puffed and golden, and the classic Czech topping is a brush of raw garlic, a sweep of ketchup and a mountain of grated cheese.

It is unashamedly a treat, best eaten hot, outdoors, with napkins. The Hungarians tend to top theirs with sour cream; the Czechs reach for ketchup and cheese. Both camps eat it with the same expression of total contentment.

The dough

Ingredients

• 3 1/2 cups (450 g) all purpose flour
• 2 1/4 teaspoons (7 g) instant yeast
• 1 teaspoon sugar
• 1 1/2 teaspoons fine salt
• 1 1/4 cups (300 ml) lukewarm milk
• 2 tablespoons (30 ml) vegetable oil

Method

1. Stir the flour, yeast, sugar and salt together in the bowl. Add the milk and oil and mix, then knead in the bowl or on the counter for 5 to 7 minutes.
2. Cover with the towel and leave in a warm place for 1 hour.
3. Oil your hands and divide the dough into 6 equal balls. Rest them under the towel for 10 minutes on an oiled plate.

Frying

Ingredients

• about 3 cups (720 ml) vegetable oil

Method

1. Pour oil into the skillet to about 3/4 inch (2 cm) deep and heat over medium high to 350°F (175°C).
2. With oiled hands, press and stretch one ball into a round about 7 inches (18 cm) across, thinner in the middle and a little thicker at the rim, like a small pizza.
3. Lay it gently into the oil, away from you. Fry 1 to 1 1/2 minutes, pressing the middle down briefly with the spatula if it balloons, then turn with tongs and fry another minute. Drain on paper towels. Repeat, one at a time.

The topping

Ingredients

• 6 garlic cloves
• 3 tablespoons (45 ml) hot water
• 1/4 teaspoon fine salt
• 1/2 cup (120 ml) ketchup
• 2 cups (200 g) eidam cheese

Method

1. Stir the crushed garlic, hot water and salt together in the small bowl.
2. While each langoš is hot, brush it with garlic water, spread over a spoonful of ketchup and pile on the cheese.

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