Ingredients
Equipment
Method
- In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This indicates the yeast is alive and ready to work its magic.300 ml lukewarm water, 1 teaspoon granulated sugar, 7 g active dry yeast
- In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the activated yeast mixture.500 g all-purpose flour, 1 teaspoon salt, 300 ml lukewarm water
- Begin to mix the ingredients with a spoon or spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook for about 5-7 minutes. If the dough is too dry, add a tablespoon of water at a time; if too wet, add a tablespoon of flour.500 g all-purpose flour, 300 ml lukewarm water
- Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.vegetable oil
- While the dough is rising, prepare the classic garlic sour cream topping. In a small bowl, combine the sour cream, minced garlic, and a pinch of salt. Stir thoroughly until well combined. Taste and adjust seasoning if necessary. Set aside.150 g sour cream, 2-3 cloves garlic, salt
- Once the dough has doubled, punch it down gently to release the air. Divide the dough into 4-6 equal portions. On a lightly floured surface, gently stretch and flatten each portion into a rough circle or oval shape, about 1/4 inch thick. Be careful not to tear the dough.500 g all-purpose flour
- Pour your vegetable oil into a deep, heavy-bottomed pan or Dutch oven about 2-3 inches deep. Heat the oil over medium-high heat to approximately 350-375°F (175-190°C). It's important to have the oil at the right temperature so the langos fries evenly. You can test the oil by dropping a tiny bit of dough; it should sizzle immediately and float to the top.vegetable oil
- Carefully place one or two langos at a time into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and puffed up. You'll see it bubble and turn golden, and then – with tongs – flip it to achieve that beautiful even color on both sides.
- Using a slotted spoon or spider strainer, remove the cooked langos from the oil and place them on a plate lined with paper towels to drain any excess oil. While still warm, spread a generous dollop of the garlic sour cream over the surface. Sprinkle with grated cheese and any other desired toppings like chives or bacon bits.150 g sour cream, grated cheese, fresh chives or parsley, bacon bits or finely chopped ham
- Langos is best enjoyed fresh and hot straight from the fryer!
Notes
Langos is best enjoyed fresh and hot. Store leftovers tightly wrapped in the refrigerator for up to 1-2 days. Reheat in a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes for best results.