Lenten Langos

Name: Lenten Langos - Romina F.
Ingredients: 1 kg white flour 1 cube of yeast 1 tablespoon sugar 1 teaspoon salt 500 ml oil 700 ml lukewarm water

Dessert - Lenten Langos by Romina F. - Recipia

Danuta, my daughter-in-law, wanted us to make langos one day. We had the ingredients on hand, and it went pretty quickly, especially since I've made this recipe many times before, always in a cast-iron pot. They're not complicated, but you need to let the yeast work and the dough rise properly. When you're craving something, there's no time for too much theory, just action. Quick Info Total Time: about 1 hour 20 minutes Preparation Time: 20 minutes Rising Time: 30 minutes Frying Time: about 30 minutes (depending on how many batches you make) Servings: 10-14 langos (depending on size) Difficulty: easy Recipe Type: vegan, for quick snacks or a main meal Ingredients 1 kg all-purpose flour 1 cube of fresh yeast (approx. 25 g) 1 tablespoon sugar 1 teaspoon salt 700 ml lukewarm water 500 ml oil for frying Instructions 1. In a small bowl, combine the yeast, sugar, and about 100 ml of lukewarm water. Mix and set aside to activate the yeast for about 10 minutes, until it becomes frothy. 2. Sift the flour into a large bowl. Pour in the activated yeast, add the salt, and the remaining lukewarm water. Stir gently with a spoon, then start kneading with your hands. 3. Knead the dough well for about 8-10 minutes. It's ready when it becomes elastic, no longer sticks to your hands, and you see some bubbles forming. Don't rush this step; otherwise, the langos will turn out dense. 4. Cover the bowl with a clean towel and let the dough rise in a draft-free place until it doubles in size. Generally, it should be risen enough after about 30 minutes. 5. Spread out a baking paper or grease a work surface with a little oil. Oil your hands to prevent the dough from sticking, and tear off pieces the size of a tennis ball (or whatever size you prefer). Flatten each piece with your palms to about 1 cm thick. 6. Pour the oil into a cast-iron pot (or another pot with thicker walls). Heat the oil well, but don’t let it smoke. 7. When the oil is hot, carefully add 1-2 langos to fry, depending on how much space you have in the pot. Fry on both sides until they are nicely golden brown, about 1-2 minutes on each side. Remove them to absorbent paper. 8. Continue until you finish all the dough. Ideally, they should be eaten warm. Why I make this recipe often Langos are quick to make, don’t require complicated ingredients, and you can adapt the filling or toppings based on what you have at home. They’re perfect for breakfast, as a snack, or even for dinner. The dough always turns out fluffy if you give it time to rise. Tips and Variations Tips The yeast must be fresh; otherwise, the dough won’t rise well. The water should be lukewarm, not hot. Don’t overcrowd the pot; otherwise, the oil temperature will drop, and the langos won’t fry evenly. If you want crunchier langos, roll them out thinner. Substitutions You can use dry yeast, about 7-8 g, if you don’t have fresh yeast. If you want, you can slightly reduce the sugar, but don’t omit it entirely, as it helps with rising and color. Variations Langos can be filled if you like: with salty cheese, green onions, or even mashed potatoes, but these are the simple, vegan version. You can sprinkle cumin seeds or finely chopped garlic on top if you enjoy a more intense flavor. Serving Ideas Langos are best eaten warm, topped with sour cream and grated cheese. If you’re vegan, just with garlic sauce, or even plain. They can be cut into pieces and dipped in sauces, according to your preference. Frequently Asked Questions 1. Why did my dough turn out too sticky? You probably didn’t knead it enough or the flour was too moist. You can add a little more flour, but not too much, to avoid making the langos tough. 2. Can I make the dough a day in advance? I don’t recommend it, as the yeast continues to act, and the dough can become too sour or lose volume. It’s better to make it and fry it on the same day. 3. What if I don’t have a cast-iron pot? You can use any pot with thicker walls. The important thing is to have enough oil and heat it sufficiently before adding the langos. 4. Can fried langos be frozen? The texture won’t be the same after freezing and thawing. It’s better to make them fresh. 5. Can they be baked instead? This recipe is designed for frying; they won’t turn out as fluffy in the oven, and the flavor is different. Nutritional Values Estimate for 1 langos (out of 12 pieces): Calories: approximately 260 kcal Carbohydrates: 40 g Protein: 6 g Fat: 8 g Values vary significantly based on how much oil the langos absorb and the toppings. If you add cheese or sour cream, the calories increase. Simple, vegan langos have about 250-270 kcal each, mostly from carbohydrates and some fats from frying. Storage and Reheating Langos are best right after you make them. If you have leftovers, they can be stored covered for 1 day at room temperature, but they will harden. They can be reheated for a few seconds in the microwave, but they won’t return to their original texture. It’s better to make them fresh every time.

Lenten Langos

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