Langos with garlic, sour cream, and cheese

Name: Langos with garlic, sour cream, and cheese - Maia L.
Ingredients: 30 g fresh yeast; 650; 700 g type 000 white flour; 250; 300 ml water; oil; 1 head of garlic; 12% fat sour cream; cheese

Doughs and pastries - Langos with garlic, sour cream, and cheese by Maia L. - Recipia

Garlic langos with sour cream and cheese: an unforgettable delicacy Who doesn't love the aroma and crispy texture of langos? This popular dish is loved by many and often brings back fond childhood memories. Often enjoyed at festive meals or during weekend walks, langos are a perfect choice for a delicious snack. In this recipe, we will explore how to prepare golden langos, topped with a delightful garlic mayonnaise, sour cream, and cheese. Whether you want to impress your family or indulge in a savory snack, this recipe is for you. Preparation time: 15 minutes Rising time: 30-35 minutes Frying time: 15-20 minutes Total: 1 hour Number of servings: 8-10 langos Ingredients: - 30 g fresh yeast - 650-700 g all-purpose flour type 000 - 250-300 ml lukewarm water - 100 ml oil (plus extra oil for frying) - 1 head of garlic - Salt (to taste) - 12% fat sour cream (or to preference) - Cheese (cottage cheese, feta cheese, or soft cheese) Preparation: 1. Preparing the dough: In a large bowl, crumble the fresh yeast and add 250 ml of lukewarm water. Mix well until dissolved. Add 2-3 tablespoons of flour from the total amount and mix to obtain a smooth paste. Cover the bowl with a clean towel and let it sit for 10 minutes until the mixture starts to bubble (this is a sign that the yeast is active). 2. Kneading the dough: Once the yeast mixture has risen, add the remaining flour, salt, and oil. Knead the dough by hand for about 10-15 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it, as a dough that is too dry will yield less fluffy langos. 3. Rising the dough: Once the dough is kneaded, shape it into a ball and place it in a bowl greased with a little oil. Cover it with a towel and let it rise in a warm place for 30-35 minutes, or until it doubles in volume. 4. Preparing the garlic mayonnaise: Meanwhile, peel the head of garlic and crush the cloves (or finely chop them) to make a paste. In a small bowl, combine the crushed garlic with salt and oil. Mix well to obtain a smooth paste. Add sour cream to taste and mix again. This garlic mayonnaise will perfectly complement the langos. 5. Shaping the langos: After the dough has risen, sprinkle a little flour on a work surface and turn out the dough. Divide it into 8-10 equal pieces. You can choose to shape them by hand or use a rolling pin. Form discs about 1 cm thick. 6. Frying the langos: In a deep skillet, heat enough oil over medium heat. Check the oil temperature by introducing a small piece of dough; if it starts to sizzle, the oil is ready. Fry the langos on each side for 2-3 minutes or until golden and crispy. Place them on a paper towel to absorb excess oil. 7. Serving: Once the langos are fried, spread them with garlic mayonnaise and sour cream, then sprinkle cheese on top. I recommend serving them warm, but they are just as delicious at room temperature. Customized version: If you want to experiment, try spreading the langos with fruit jam or melted chocolate for a sweet version. Another delicious option is to use sour cream with cheese without garlic, adding a little powdered sugar for a refined taste. Nutritional benefits: These langos are a good source of carbohydrates from the flour, and the cheese provides protein and calcium. Garlic is known for its antioxidant and anti-inflammatory properties, adding a health boost to the dish. Frequently asked questions: 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast, but be sure to follow the instructions on the package for equivalent amounts. 2. What other ingredients can I add to the dough? You can try adding herbs, grated cheese, or olives for a more complex flavor. 3. How can I store the langos? Store the langos in an airtight container in the refrigerator for 2-3 days. You can reheat them in the oven or skillet to regain their crispy texture. 4. What drinks pair well with langos? Langos pair wonderfully with a cold beer or tomato juice, but also with a fragrant herbal tea. Try this recipe and turn every moment spent in the kitchen into an experience full of joy and flavor. Garlic langos with sour cream and cheese are more than just a dish – they are a true celebration of taste. Enjoy!

Category: Doughs and pastries Author: Maia L. Views: 1 Date: 05.10.2024

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