To prepare a delicious langos recipe, we start by ensuring we have all the necessary ingredients for the dough. This will be the juicy and flavorful base of our dish. The first step is to mix the flour, yeast, salt, sugar, and warm water. We knead everything well, gradually adding the oil to achieve an elastic and homogeneous consistency. It is important to dedicate a good few minutes to knead the dough, as this will give it a fluffy texture.
Once we have obtained the desired dough, we cover it with a clean towel and let it rise in a warm place until it doubles in volume. This rising process is essential as it allows the flavors and texture to develop. When the dough has risen well, we take it out of the bowl and divide it into equal-sized balls; in my case, I obtained 23 perfectly proportioned balls.
After portioning the dough, we let the balls rise again, covered, for about 20 minutes. In the meantime, we can prepare the cheese filling. This can be simply made by mixing the cheese with salt and, optionally, a bit of dill or parsley to give it a fresh taste. It is important that the filling is well homogenized so that each langos has a consistent flavor.
Once the dough balls have risen, we start to roll them out. We use a rolling pin to transform them into thin discs, in the center of which we place a portion of the cheese filling. Then, we fold the dough, joining the two sides and pressing the edges well with our fingers to ensure that the filling does not leak during frying. This step is essential to achieve a perfect langos.
After preparing all the langos, we let them rise for another 10 minutes, covered with a towel. In the meantime, we prepare the oil bath for frying. It is important that the oil is at a moderate temperature; if it is too hot, the langos will cook too quickly on the outside while the inside remains raw. We start frying the langos one by one until they become golden and crispy. After taking them out of the oil, we place them on a paper towel to absorb the excess oil.
Serve the langos warm, alongside sour cream or your favorite sauces, and enjoy every bite!
Once we have obtained the desired dough, we cover it with a clean towel and let it rise in a warm place until it doubles in volume. This rising process is essential as it allows the flavors and texture to develop. When the dough has risen well, we take it out of the bowl and divide it into equal-sized balls; in my case, I obtained 23 perfectly proportioned balls.
After portioning the dough, we let the balls rise again, covered, for about 20 minutes. In the meantime, we can prepare the cheese filling. This can be simply made by mixing the cheese with salt and, optionally, a bit of dill or parsley to give it a fresh taste. It is important that the filling is well homogenized so that each langos has a consistent flavor.
Once the dough balls have risen, we start to roll them out. We use a rolling pin to transform them into thin discs, in the center of which we place a portion of the cheese filling. Then, we fold the dough, joining the two sides and pressing the edges well with our fingers to ensure that the filling does not leak during frying. This step is essential to achieve a perfect langos.
After preparing all the langos, we let them rise for another 10 minutes, covered with a towel. In the meantime, we prepare the oil bath for frying. It is important that the oil is at a moderate temperature; if it is too hot, the langos will cook too quickly on the outside while the inside remains raw. We start frying the langos one by one until they become golden and crispy. After taking them out of the oil, we place them on a paper towel to absorb the excess oil.
Serve the langos warm, alongside sour cream or your favorite sauces, and enjoy every bite!
Ingredients
Dough: flour 1 kg, milk 400 ml, eggs 2 pcs, sugar 150 g, yeast 2 cubes, salt. Filling: ricotta 500 g, sugar - to taste, vanilla sugar 3 sachets, egg yolks 4 pcs, semolina 3 tbsp, salt, for baking: oil, powdered sugar.