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Do you like langos but are afraid of complicated preparation? You don’t have to be. With this recipe you can be sure that the langos will always turn out, will be beautifully crispy and cooked through, and perfectly fluffy. In addition, the prepared dough will keep in the refrigerator for up to a week, so you can always quickly and easily fry another batch. What will you need?
- 1 kg all-purpose flour
- 6 dl kefir
- 4 eggs
- 50 g yeast
- 2 dl milk
- 1 tablespoon salt
- 2 teaspoons granulated sugar
- Vegetable oil
- 450 g sour cream
- 200 g hard cheese
- 3–4 cloves of garlic
Preparation is easy
First let the yeast rise in lukewarm milk with sugar. Crumble it and let it sit for a while; within ten minutes a thick foam should form on the surface. In a large bowl, meanwhile, mix the flour, salt, eggs, and kefir. Finally add the prepared yeast mixture. Knead the dough thoroughly with your hands or a large spoon.
Cut off from the prepared dough as much as you will process during one frying. Store the rest in the refrigerator. Let the portioned dough rise covered with a towel in a warm place for approximately twenty to thirty minutes. Meanwhile you can prepare the creamy spread that you will later spread onto the fried langos.
Prepare the spread
Grate a hard cheese into a bowl, for example Edam or Emmental. In another bowl mix the sour cream with pressed garlic and a pinch of salt. When the dough has increased in volume, cut it into smaller pieces. With moistened hands stretch each piece into a flat shape and fry it in a large layer of oil. Fry one side covered with a lid, then fry the other side without the lid.
Spread the fried langos with the sour cream and garlic mixture and sprinkle with the grated cheese. We guarantee they’ll disappear in no time. Wrap any remaining dough you didn’t use in a plastic bag or a sealable container and keep it in the refrigerator until the next frying. It will keep for up to a week, and the langos will still be nicely crispy each time.
