Langoși: Romanian fried breads with salty cheese

Name: Langoși: Romanian fried breads with salty cheese
Ingredients: 400 g flour; 200 ml milk; 2 heaped tablespoons sour cream; 20 g fresh yeast; 3 tablespoons oil; 1 teaspoon salt; 1 teaspoon sugar; 150 g sheep’s cheese; 100 g kashkaval; 500 ml oil

Appetizers - Langoși: Romanian fried breads with salty cheese by Marta L. - Recipia

Langoși, Romanian fried breads with salty cheese, are fried in oil after the dough rises for 15 minutes, then until it doubles in size. Crumbled sheep’s cheese and grated kashkaval are tucked into a soft dough that you can roll out again after folding. I serve them while they’re still warm, with plain yogurt. Preparation: 30 minutes. Cooking: 16 minutes. Resting: 75 minutes. Total time: 121 minutes. Servings: 8. Approximately 410 kcal and 13 g protein per serving.

Ingredients

For the dough

400 g flour
200 ml milk
2 heaped tablespoons sour cream
20 g fresh yeast
3 tablespoons oil
1 teaspoon salt
1 teaspoon sugar

For the filling

150 g sheep’s cheese
100 g kashkaval

For frying

500 ml oil

Preparation

1. Put the flour in a bowl and make a well in the middle. Add the yeast, sugar, 1 tablespoon of flour taken from the weighed amount, and 50 ml lukewarm milk. Mix and leave the yeast mixture to rise for 15 minutes. 2. Mix in the sour cream and salt, then gradually add the remaining 150 ml milk. Knead until you have a smooth dough, then work in the 3 tablespoons of oil. 3. Cover the bowl with a towel and leave the dough to rise for an hour, until it doubles in size. 4. Crumble the sheep’s cheese, grate the kashkaval, and mix them together. 5. Grease the work surface with a little of the 500 ml oil for frying and roll the dough out into a rectangular sheet. Cut it into 8 squares, put a heaped tablespoon of filling in the middle of each one, and fold them over. If you like, roll each langoș out again with a rolling pin. 6. Heat the remaining oil and fry the langoși in batches for 2 minutes on each side, until golden brown.

Notes

Sheep’s cheese can be very salty, so taste it before you prepare the filling. If it’s wet, leave it to drain well. Larger langoși may need a little longer to fry, and the oil should sizzle gently without smoking. I followed Rocsi’s version, and I like to serve them warm with plain yogurt on the side. The dough can be kept in the fridge overnight after the first rise. Let it come to room temperature before rolling it out. The fried langoși keep in the fridge for up to 3 days and can be reheated briefly in a pan. You can use sheep’s telemea in the filling instead of the sheep’s cheese, after tasting it. The langoși contain gluten and dairy.