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Many Czechs love langoše and would like to enjoy them all year round, but in town you can usually only find them during the summer months, at fairs, etc. But why couldn’t you make them at home in your own kitchen? What is stopping you? Maybe you don’t have a reliable recipe to follow. And that’s exactly what we’ll provide you with today. Believe us, you’ve never eaten better and they will always rise beautifully for you.
What will you need?
The recipe for langoše dough isn’t complicated, but you must follow the recipe exactly so that it rises correctly. You can put it in the refrigerator and the only thing you then have to do is bake it all at once and enjoy its unique taste. There’s nothing to wait for. Let’s take a look at what you’ll need for this unique recipe. Of course you need oil for frying.
For the dough prepare:
- 1 kg all-purpose flour
- 3 eggs
- 1 tablespoon of salt
- 5 dkg fresh yeast,
- 1.5 dl milk, 1 tablespoon of sugar
- 175 g kefir.
Preparation method
Mix the sugar with lukewarm milk, crumble the yeast into it and wait for it to foam. Mix the flour with the salt, beat the eggs in the center and add the kefir. Mix the risen yeast with the flour and start kneading by hand until you obtain a soft dough. Put the dough into a bowl, cover with cling film and leave overnight in the refrigerator. You can also put it into a nylon bag greased with cooking oil.
The next day, roll out the dough on a floured board and let it rest for 20 minutes in a warm place. Heat 2 dcl of oil in a pan and, with oiled hands, shape individual langoše, which you then fry in the pan on both sides until golden. Serve with sour cream and grated cheese, or with crushed garlic. From this batch you should get 10 huge langoše, but the size depends on you. For a smaller family you don’t have to fry everything at once. The dough can stay in the refrigerator for up to one week. Enjoy your meal.
