Servings: 4
Equipment
- Stand mixer
- rolling pin
- heavy-bottomed pot
- kitchen tongs
Ingredients
- Here’s what you’ll need to whip up these delightful langos:
For the langos dough:
- - 2 cups all-purpose flour 280 grams
- - ½ teaspoon sugar
- - ½ teaspoon salt
- - 1¼ teaspoon instant yeast
- - 1 cup lukewarm milk 250 ml
For frying:
- - Oil for frying enough to cover the bottom of your pot
Toppings:
- - 2 tablespoons high-quality olive oil
- - 2 garlic cloves minced
- - Sour cream for serving
- - Shredded cheese your choice (mozzarella or cheddar work well)
- Optional: a splash of vinegar for a tangy twist
- Adding that splash of vinegar provides a little zing that brightens the whole dish. It’s a subtle touch that complements the flavors without overwhelming the palate.
Instructions
Step 1: Mix the Dry Ingredients
- In the bowl of your stand mixer, combine the flour, salt, and sugar. Stir these together with a spoon to ensure they're evenly mixed. Then, sprinkle in the instant yeast and give it another quick stir.
Step 2: Add the Milk
- Now, it’s time to add the lukewarm milk. This is when the dough comes to life! Give it a gentle stir with your spoon, just enough to make everything blend together.
Step 3: Knead the Dough
- Attach the bread mixer attachment and mix on low speed for about 3-4 minutes. You’re looking for a well-combined dough that pulls away from the bowl's sides but remains a bit sticky. Don’t rush this step; the right texture is key!
Step 4: Let the Dough Rise
- Once mixed, cover the bowl with plastic wrap and a clean kitchen towel. Place it in a warm corner of your kitchen. Let it proof for about 45-60 minutes, or until it doubles in size. This is when you can catch your breath and maybe prep your toppings.
Step 5: Prepare the Dough for Frying
- After the dough has risen, gently transfer it to a well-floured work surface. Divide it into four equal portions. Roll each piece into a ball, sending your inner baker into joy!
Step 6: Roll Out the Balls
- Using a rolling pin, flatten each ball into a round disc about ¼-inch thick and around 7 inches in diameter. You want them to be excitingly puffy but not too thick, allowing for that crispy exterior.
Step 7: Heat the Oil
- In a heavy-bottomed pot, heat an ample amount of oil over medium heat. You want it hot enough that a small piece of dough dropped in will bubble immediately—not too hot, though, as you want a golden color without burning!
Step 8: Fry the Langos
- Carefully place one of the rolled discs into the hot oil. Let it fry for about a minute before gently flipping it with kitchen tongs. Fry for another minute or until it is golden brown with a few light spots to give it character.
Step 9: Drain Excess Oil
- Once done, remove the langos from the oil and place them on a few sheets of paper towel to soak up any excess oil. You want them crispy but not greasy!
Step 10: Top and Serve
- Mix the minced garlic with olive oil and spread this concoction over each piece of langos. Top generously with sour cream and shredded cheese. You’re in for a treat—enjoy it while warm!
Notes
- Choose Quality Oil: Your frying oil can make a difference. Opt for something neutral but good—sunflower or canola works well.
- Watch the Temperature: Ensure the oil is hot enough, or your langos can absorb too much grease.
- Flour Consistency: If the dough feels too sticky, add a bit more flour, but do this gradually to maintain texture!
- Topping Variations: If you’re feeling adventurous, throw on some diced jalapeños or pickled red onions for a spicy kick.
- Make Ahead: You can prepare the dough a day in advance and store it in the fridge. Just let it come back to room temperature before rolling.
Nutrition
Carbohydrates: 53g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 320mg | Fiber: 3g | Sugar: 4g
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