Langoși de post, Romanian fasting fried dough

Name: Langoși de post, Romanian fasting fried dough
Ingredients: 1 kg flour; 1 teaspoon sugar; 25 g fresh yeast; 600 ml lukewarm water; 1 level teaspoon salt; 1 tablespoon and 2 teaspoons sugar; 75 ml oil; 1000 ml oil for frying; 250 g salted caș; 200 g cașcaval

Appetizers - Langoși de post, Romanian fasting fried dough by Luana O. - Recipia

Langoși de post are Romanian fried-dough rounds made with flour, yeast and water, left to rise for an hour and fried until golden. I roll them out very thin; I found a salted caș that melts and serve it alongside cașcaval. Prep: 20 minutes. Cook: 40 minutes. Rest: 60 minutes. Total time: 120 minutes. Servings: 10. Approximately 640 kcal and 19 g protein per serving.

Ingredients

1 kg flour
1 teaspoon sugar
25 g fresh yeast
600 ml lukewarm water
1 level teaspoon salt
1 tablespoon and 2 teaspoons sugar
75 ml oil
1000 ml oil for frying
250 g salted caș
200 g cașcaval

Preparation

1. Dissolve 1 teaspoon of sugar and the fresh yeast in 50 ml of lukewarm water. 2. Put the flour in a bowl and make a well in the middle. Add the dissolved yeast, salt, 1 tablespoon and 2 teaspoons of sugar, 75 ml of oil and 550 ml of lukewarm water. Knead until you have an elastic dough that doesn’t stick to your hands. 3. Cover the bowl with a clean towel and leave the dough to rise for 60 minutes, until it has doubled in size. 4. Turn the dough out onto a floured work surface and knead it briefly, just long enough to knock out the air. Divide it into 10 pieces and roll each piece into a thin, round sheet. 5. Heat 1000 ml of oil in a frying pan. Fry the sheets one at a time, for about 2 minutes on each side, until golden. Transfer them to paper towels. 6. Serve the langoși warm, with salted caș and cașcaval.

Notes

Sheets of different thicknesses fry unevenly, and the thicker ones need a few moments longer. The water for the yeast should be lukewarm, not hot. The dough may stick after rising; dust the work surface with flour when rolling it out, without working much flour into the dough. The plain dough is suitable for fasting, while the salted caș and cașcaval are toppings for serving. Keep any leftovers in the fridge for up to 3 days and serve the langoși warm, with salted caș and cașcaval.

Frequently asked questions

Can I use dried yeast?

Yes. Replace the 25 g of fresh yeast with 7 g of dried yeast and add it directly to the flour.

Why isn’t the dough rising?

It may be in a place that’s too cold. Leave the bowl somewhere around 25°C, away from drafts.

How do I keep them from soaking up oil?

The oil should be around 175°C when you start frying. If you don’t have a thermometer, check whether a small piece of dough sizzles as soon as it hits the pan.

How thin should the sheets be?

Roll them out to about 3-4 mm. If they’re thicker, they take longer to brown in the middle.