Langoși with sour cherry jam

Name: Langoși with sour cherry jam
Ingredients: 1 tablespoon dry yeast; 4 tablespoons sugar; 300 ml fresh goat’s milk; 700 g white wheat flour; 1 g salt; 100 g butter at room temperature; 150 g sour cherry jam; 1000 ml oil for frying; 20 g vanilla powdered sugar

Dessert - Langoși with sour cherry jam by Timea A. - Recipia

Langoși, Romanian fried pastries with sour cherry jam, are golden, with a soft center and tangy filling, thanks to the goat’s milk in the dough. When rolling them out, I keep them a little thicker than crêpes: I like some soft dough to remain around the sour cherries, and the edges need to press together well. Preparation: 25 minutes. Cooking: 29 minutes. Resting: 75 minutes. Total time: 129 minutes. Servings: 8. Approximately 610 kcal and 9 g protein per serving.

Ingredients

1 tablespoon dry yeast
4 tablespoons sugar
300 ml fresh goat’s milk
700 g white wheat flour
1 g salt
100 g butter at room temperature
150 g sour cherry jam
1000 ml oil for frying
20 g vanilla powdered sugar

Preparation

1. Rub the dry yeast with 2 teaspoons of the sugar. Pour in 100 ml lukewarm milk, stir and leave for 15 minutes. 2. Sift the flour into a bowl. Add the remaining sugar, 200 ml lukewarm milk, the salt, yeast mixture and softened butter. Knead for 10 minutes, until you have a smooth dough. 3. Leave the dough in a warm place for 60 minutes, until it doubles in size. 4. Divide the dough into 8 equal pieces and roll them out into round sheets. Put 2-3 teaspoons of jam in the middle of each, fold the dough over and press the edges with a fork. 5. Heat the oil over medium heat for 5 minutes, until a small piece of dough sizzles gently. Fry the langoși two at a time for 3 minutes on each side, until golden; frying 8 pieces takes 24 minutes. 6. Transfer them to paper towels, then sprinkle with vanilla powdered sugar.

Notes

You can scent the dough with a little grated lemon zest; the flour and milk contain gluten and dairy. Store any leftovers in a sealed container in the fridge for up to 3 days. Serve warm with plain yogurt and black tea. For the filling, choose a thick jam with fruit in it, not one that runs easily off the spoon. If the sour cherries have released a lot of syrup in the jar, use mostly the fruit and just a little liquid. In a cold kitchen, the dough may need longer to double in size. Frying over medium heat lets it brown gradually. Oil that is too hot browns the outside quickly.