Langos with cheese

Name: Langos with cheese - Amalia E.
Ingredients: 1 kg flour; 1 cube of fresh yeast; 300 ml warm milk; 2 eggs; 3 tablespoons sugar; 3 tablespoons oil; 1 teaspoon salt; 1 vanilla essence; 1 rum essence; grated zest of 1 orange. For the filling: 250 g slightly salted sheep cheese; 200 g cow cheese specialty; 2 tablespoons grated sugar; 2 eggs; 1 packet vanilla sugar {if you want them sweeter}; Oil for frying; Powdered sugar for dusting {optional}.

Appetizers - Langos with cheese by Amalia E. - Recipia

Lángos with cheese is made from a leavened dough, similar to bread, and the filling combines sheep cheese with cow cheese and eggs. The dough is flavored with vanilla, rum, and orange zest, then broken into pieces, filled, and fried in hot oil. I prefer to make larger pieces, like the lángos I know, but the size can be adjusted. They can be served plain, dusted with sugar, or alongside yogurt. Quick Info Total Time: not specified in the recipe; depends on the dough rising time Preparation Time: not specified Cooking Time: not specified; lángos are fried in hot oil on both sides Servings: the number varies depending on the size of the pieces Difficulty: medium Recipe Type: leavened lángos with cheese, fried Ingredients For the dough: 1 kg flour 1 cube of fresh yeast 300 ml lukewarm milk 2 eggs 3 tablespoons sugar 3 tablespoons oil 1 teaspoon salt 1 vanilla essence 1 rum essence Zest of 1 orange For the filling: 250 g sheep cheese, slightly salty 200 g cow cheese specialty 2 tablespoons sugar, leveled 2 eggs 1 packet vanilla sugar, optional, if you want a sweeter filling For frying and serving: Oil for frying Powdered sugar, optional, for dusting Yogurt, for serving Preparation Method 1. Preparing the yeast In a large bowl, crumble the fresh yeast. Add the sugar, salt, a little of the lukewarm milk, and 2-3 tablespoons of flour. Mix until you obtain a homogeneous mixture. Set the mixture aside until it doubles in volume. The milk should be lukewarm, not hot, so the yeast can rise. 2. Forming the dough Once the yeast has risen, add the eggs, oil, the rest of the milk, the flavors, and the orange zest. Gradually incorporate the sifted flour, mixing as you add it. Continue until all the flour is incorporated, and you have a dough suitable for kneading. The recipe does not specify an additional amount of flour or an exact kneading time, so it’s important to add it little by little, not all at once. 3. Rising the dough Cover the bowl with a cloth and let the dough rise. The time is not specified in the recipe; the dough should be left until it visibly increases in volume. 4. Preparing the filling In another bowl, crumble the sheep cheese and the cow cheese specialty. Add the two eggs and sugar. Mix until the composition is well combined. If you want the filling to be sweeter, add the packet of vanilla sugar. The sheep cheese is already slightly salty, and the sugar is adjusted only by using or not using the mentioned vanilla sugar. 5. Forming the lángos When the dough has risen, break off pieces of the desired size. For larger lángos, use more substantial pieces of dough; for smaller pieces, break off smaller portions. Roll out each piece with a rolling pin or flatten it with your hands until you have a round sheet. Place the filling in the center, then fold the dough over the cheese. Seal the edges well and press them with your fingers or a fork. This step is important to keep the filling inside during frying. 6. Frying Fry the lángos in hot oil on both sides. An exact amount of oil is not mentioned, so use enough to allow each piece to fry evenly. When ready, remove the lángos and let them cool slightly. They can then be dusted with powdered sugar if desired. 7. Serving Lángos with cheese are served warm or slightly cooled, plain, with powdered sugar, or alongside yogurt. The filling can be changed with other ingredients according to preferences. Why I make this recipe often This recipe is useful when I want a leavened dough that can be filled in various ways. The dough already has the aroma of vanilla, rum, and orange, and the lángos can be made large or small, depending on how they will be served. The cheese filling is quick to prepare and does not require many ingredients. The combination of sheep cheese and cow cheese maintains a balance between the salty taste and the milder part of the cheese. Additionally, the recipe is not limited to a single filling. Tips Use lukewarm milk, not hot, when mixing the yeast. Too high a temperature can affect the rising, and the yeast must first be allowed to double in volume. Sift the flour and add it gradually. This way, you incorporate it more easily and can monitor the consistency of the dough. Let the dough rise before portioning it. Do not proceed directly to forming the lángos after mixing, as the recipe relies on the two mentioned rising stages: activating the yeast and the dough rising. Press the edges of the lángos well. If they remain loose, the filling may come out during frying. The size of the pieces depends on your preference. Larger pieces are closer to the style mentioned in the recipe, while smaller ones are easier to portion at the table. Substitutions Sheep cheese and cow cheese specialty can be replaced with another combination of cheeses if you want a less salty or sweeter filling. It is important to keep the total amount of cheese close to that in the recipe so that the filling is not too little for the dough. The vanilla sugar in the filling is optional. If you prefer less sweet lángos, you can omit it. For serving, powdered sugar is optional. Lángos can also be served without it, especially if the filling has been sweetened. Variations The recipe specifies that lángos can be filled with whatever you like. You can keep the dough and only change the filling, using a savory or sweet version, depending on what you have on hand. For a sweeter version, keep the sugar in the filling and also use the packet of vanilla sugar. For a simpler version, skip the powdered sugar at the end and let the cheese be the main flavor. If you make lángos of different sizes, fry them carefully so that each piece is cooked evenly on both sides. The recipe does not set separate times for different sizes, so there is no fixed time to follow. Serving Ideas Serve the lángos with cheese alongside yogurt. This is the recommendation from the recipe and helps balance the fried taste and cheese filling. For a simple presentation, dust the lángos with powdered sugar after they have cooled slightly. If serving immediately, let them sit for a few moments, as the filling is very hot. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? The recipe is written for a cube of fresh yeast and does not specify the conversion to dry yeast. To keep the recipe as intended, use fresh yeast. How long should the dough rise? The source does not mention an exact number of minutes. The yeast is first left until it doubles in volume, and then the dough is covered and left to rise. The duration varies depending on the temperature in the kitchen and the activity of the yeast. Can I make smaller lángos? Yes. The pieces of dough can be broken off according to the desired size. The recipe mentions that larger pieces were used, but this is just a preference, not a requirement. Is the vanilla sugar in the filling mandatory? No. The packet of vanilla sugar is used only if you want a sweeter filling. What can I serve with the lángos? They can be served with yogurt, as recommended in the recipe. They can also be dusted with powdered sugar at the end, but this step is optional. Nutritional Values The values are approximate, as the number and size of the lángos, the amount of oil absorbed, and the exact type of cheese can vary. For approximately 100 g of lángos with cheese, the estimate is: Calories: approximately 300-380 kcal Protein: approximately 8-11 g Carbohydrates: approximately 38-46 g Fats: approximately 12-19 g These values include the dough, filling, and a variable amount of oil absorbed during frying. A large lángos will obviously have more calories than one made from a small piece of dough. Storage and Reheating Lángos are best fresh, after they have cooled slightly, and can be eaten without the filling being too hot. If leftover, keep them covered so the dough does not dry out. They can be reheated before serving, but the texture will not be exactly the same as when they were fried. Powdered sugar can be added at the end, not before storage. They are best consumed on the day they are made, especially due to the fried dough and cheese and egg filling.

Langos with cheese

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