Langos
Delicious Langos Recipe - The Taste of Tradition in Every Bite
Preparation time: 20 minutes
Rising time: 30 minutes
Cooking time: 10 minutes
Total: 1 hour
Number of servings: 8-10 langos
Langos are a delicacy that combines the nostalgic aroma of childhood with the joy of family gatherings. These savory, fluffy, and crispy doughnuts are perfect for a quick snack at any time of the day. Whether you fill them with cheese or serve them with jam, langos will delight you with every bite.
Ingredients needed:
*For the dough:*
- 500 g wheat flour
- 25 g fresh yeast
- 1 teaspoon salt
- 250 ml warm milk
- 1 tablespoon sugar
- 1 egg yolk
- 2 tablespoons vegetable oil
- 100 ml sour cream
*For frying:*
- Oil (enough for frying)
*For serving:*
- Peach jam, jelly, Nutella, sour cream, or cheese according to preference
Step by step for a perfect result:
1. Preparing the starter:
In a small pot, add 100 ml of warm milk (not hot, to avoid killing the yeast) and mix it with 1 tablespoon of sugar and 1 tablespoon of flour. Then, add 25 g of fresh yeast and let the mixture rise for 10-15 minutes. You'll know it's ready when a foam forms on top.
2. Mixing the ingredients:
In a large bowl, sift 500 g of flour and add 1 teaspoon of salt. Make a well in the center and pour in the prepared starter, the 2 tablespoons of oil, the egg yolk, and 100 ml of sour cream. Mix everything with a spatula or your hands until a dough forms.
3. Kneading the dough:
Knead the dough for 5-10 minutes. At first, the dough will be sticky, but don't worry, that's how it should be. Add a little oil to your hands and continue kneading until it becomes elastic and smooth.
4. Rising the dough:
Place the dough in an oiled bowl, cover it with a clean towel, and let it rise in a warm place for 30 minutes, or until it doubles in size.
5. Shaping the langos:
After the dough has risen, grease the work surface with oil. Tear off small pieces of dough and roll them out with a rolling pin until they are thin, about 1 cm thick. Make sure the surface and the rolling pin are well oiled to avoid sticking.
6. Frying the langos:
Heat oil in a deep pan. Test the oil temperature by adding a small piece of dough; if it starts to sizzle, the oil is ready. Fry the langos one at a time until golden brown on both sides. Remove them onto paper towels to absorb excess oil.
7. Serving:
Langos are served warm, with your favorite toppings. You can opt for peach jam for a sweet taste, or choose the classic combination of sour cream and cheese for a savory option. If you're a chocolate lover, Nutella is also a wonderful choice!
Useful tips:
- For fluffier dough, make sure the yeast is fresh. Check the expiration date on the package.
- If you don't have fresh yeast, you can use dry yeast at a ratio of 1/3 of the specified amount (about 8 g).
- For a more intense flavor, add some herbs like garlic or cumin to the dough.
- If you prefer crunchier langos, let them fry for a few extra seconds.
Frequently asked questions:
- Why is the dough sticky? It is normal for the dough to be sticky as it contains a lot of moisture. Adding flour during kneading can affect the final texture.
- Can I freeze langos? Yes, you can freeze fried langos. You can reheat them in a preheated oven to restore their crispiness.
- What other fillings can I use? Besides cheese, you can try fillings with minced meat, mushrooms, or even vegetables.
Customized version:
If you want to try a healthier version, you can replace part of the flour with whole wheat flour. You can also experiment with toppings like avocado or hummus for a modern twist.
Langos are not just a recipe, but a culinary experience that brings family and friends together around the table. So put on your apron, prepare the ingredients, and let yourself be carried away by the aroma and joy of cooking! Enjoy your meal!
Ingredients: For the dough: 500 g flour 1 tsp salt 25 g fresh yeast 250 ml milk 1 tbsp sugar 1 egg yolk 2 tbsp oil 100 ml sour cream. Additional ingredients needed: oil for frying jam/nutella sour cream and cheese.
