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Do you like langoše, but are afraid of complicated preparation? You don’t have to. With this recipe you can be sure that the langoše will always turn out perfectly: wonderfully crispy and cooked through and perfectly fluffy. Plus, the prepared dough will keep in the fridge for up to a week, so you can quickly and easily fry another batch whenever you want. What will you need?
- 1 kg plain flour
- 6 dl kefir
- 4 eggs
- 5 dkg yeast
- 2 dl milk
- 1 tablespoon salt
- 2 teaspoons granulated sugar
- cooking oil
- 45 dkg sour cream
- 20 dkg hard cheese
- 3–4 cloves of garlic
Preparation is easy
First let the yeast rise in warm 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 starter. Knead the dough thoroughly by hand or with a large wooden spoon.
Cut off from the worked dough as much as you will process during one frying. Store the rest in the fridge. Let the portioned dough rise, covered with a cloth, in a warm place for about twenty to thirty minutes. Meanwhile you can prepare the creamy spread that you will later spread on the fried langoše.
Prepare the spread
Grate hard cheese into a bowl, for example Eidam 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 wet hands stretch each piece into the shape of a flat cake and fry it in a large amount of oil. Fry one side covered with a lid, then fry the other side without the lid.
Spread the fried langoše with the sour cream and garlic and sprinkle with grated cheese. We guarantee they will be gone in no time. Wrap the remaining dough you didn’t use in a plastic bag or a sealable container and keep it in the fridge until the next frying. It will keep for up to a week, and the langoše will still be beautifully crispy.
