Cannabis Langos

Ingredients

• 400 g 400 g Bread flour
• 7 g 7 g Dry yeast
• 250 ml 250 ml Warm milk
• 150 g 150 g Potatoes (cooked, mashed)
• 1 TL 1 TL Sugar
• 1 TL 1 TL Salt
• 4 Zehen 4 Zehen Garlic (pressed)
• 3 EL 3 EL Cannabis Olive Oil
• 200 g 200 g Sour cream
• 150 g 150 g Grated cheese (Gouda or Emmental)
• 1 l 1 l Neutral oil for frying

Instructions

1. 1
   Stir yeast with milk and sugar, let sit 10 minutes until foamy.
2. 2
   Add flour, salt, and mashed potatoes to bowl, add yeast mixture, knead soft dough.
3. 3
   Cover and let rise 45 minutes.
4. 4
   Mix Cannabis Olive Oil with pressed garlic and salt.
5. 5
   Divide dough into 6 portions, stretch thin (3–4 mm, no rolling pin — stretch with hands).
6. 6
   Heat oil to 347°F (175°C). Fry lángos individually 2–3 minutes per side until golden brown.
7. 7
   Drain immediately on paper towels.
8. 8
   Serve hot: brush with Cannabis Garlic Oil, top with sour cream, sprinkle cheese.

Pro Tips

• Lángos tastes good only hot and fresh — never eat cold.
• Potatoes in dough make it airier and give the typical soft texture.
• Cannabis oil on hot bread: bread absorbs oil immediately, ideal for even absorption.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

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