Crispy homemade langos from sour cream yeast dough.
No. of servings
1 h. 30 min.
|all-purpose flour / plain flour||2.2||lb||1000||grams|
|semi hard cheese||0||oz||gram|
|semi skimmed milk 1,5%||2.1||cup||½||litre|
|sour cream (fat 14-18%)||1.1||cup||250||milliliters|
semi skimmed milk 1,5% 2.1 cup (500 ml) • fresh yeast 1.5 oz (42 g) • all-purpose flour / plain flour 2.2 lb (1000 g) • sugar granulated • chicken egg 1 pc • sour cream (fat 14-18%) 1.1 cup (250 ml) • salt 1.5 tsp
Heat in a small pot 2 dl from the prepared milk, add one cube of crumbled fresh yeast, 1 teaspoon from measured flour, a pinch of sugar. When the leaven rises, pour it into the prepared flour. Add egg, sour cream, remaining warmish milk and salt. Use a wooden spoon to knead the dough until it no longer sticks to the bowl. Cover the dough and let it rise at room temperature.
Once the dough is rested, shape small loaves of it and again let them rise on a floured board.
In a saucepan, heat oil, stretch each loaf out into langos round shape and place it into the hot oil.
Langos is done quickly, the same as doughnuts, so turn it quickly and fry on the other side. Lay paper kitchen towel at the bottom of a deep pot, place fried langos in the pot so that they are "standing" and kitchen towel absorbs the excess oil.
When serving, brush langos with pressed garlic mixed with a little water and salt, or with garlic paste. Sprinkle langos with grated cheese. To your taste serve with ketchup or tartar sauce.
... when langos is delighted :)