- 25 g/ 0.9 oz fresh yeast or 1 sachet (7 g/ 0.25 oz) dry instant yeast
- 300 ml/ 10.1 fl.oz/ 1 ¼ cups lukewarm water
- 500 g/ 17.6 oz/ 4 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
- vegetable oil for frying
- For the topping:
- 3-4 garlic cloves, to taste
- 1 teaspoon mustard
- 1 tablespoon oil
- 75 g/ 2.6 oz/ ¾ cup grated cheese (Gouda), more if you wish
- 250 g/ 8.8 oz/ about 1 cup sour cream or smetana
- sweet paprika powder or chili flakes
- chopped parsley
- For a sweet topping:
- sugar, jam or nutella
Dissolve the fresh yeast in the lukewarm water. If you are using dry instant yeast mix it with the flour.
Mix the flour, salt and sugar in a large bowl. Give the yeast water to the flour, add the oil and mix well with a wooden spoon. When the dough is well mixed, start kneading it until the dough is smooth and no longer sticks to the bowl.
I do the kneading in the kitchen machine – Thermomix. I give the flour, salt and sugar to the machine, add the yeast water and let the machine do the kneading for about 2-3 minutes, until the dough is smooth and doesn’t stick to the walls of the machine anymore.
Give the dough to a bowl, cover with a clean towel and let rise in a warm place until doubled in size. It took me about 40 minutes, but my kitchen was pretty warm. Just check and leave it a bit longer if necessary.
Place the risen dough on the very lightly oiled working surface. Knead shortly and divide the dough into 8 equal parts. Form 8 balls.
Take one ball and with lightly oiled hands start pressing and stretching it on the working surface to form a circle of about 15 cm/ 6 inches. You will not need a roll pin, press the dough with your hands and fingers.
Heat enough oil in a wok or deep frying pan so that the langos can swim. I fried only one langos at a time, they are so large you will not be able to fit two in a regular sized pan or wok.
Make sure the oil is hot enough before you start frying your first langos. To check that carefully insert a tooth pick in the oil, if you see little bubbles forming around it, then you will know that the oil is hot enough.
Carefully give one langos to the oil. Fry it for about 2-3 minutes on each side or until deeply golden. Take it out with a slotted spoon and place it on paper towels to absorb the fat. I also pat it dry on the other side with an extra paper towel.
While the langos are frying prepare the topping:
Grate the garlic cloves and gave them to a small bowl. Add the mustard and the oil and stir well until the mixture emulsifies slightly. Add the sour cream or smetana and stir well. Add about half of the grated cheese and stir again. Adjust the taste with salt.
Serve the langos immediately topped with the sour cream, the remaining grated cheese, a sprinkle of paprika or chili and some chopped parsley.
If you prefer to eat them sweet you can sprinkle them with sugar or spread some jam or nutella on top of the langos.