Langos
4 servings Langoš is a delicious fried bread that originated in Hungary, but is very typical for the Czech Republic too. In fact, most Czechs believe that it originated in the Czech Republic. It is considered to be a filling street food snack that can be served plain with just salt... Read more ... and pepper, but is most often served brushed with garlic mixture, sprinkled with cheese, and drizzled with ketchup and/or tartar sauce. Or you can prepare a sweet version with sugar and cinnamon. It is not healthiest meal that you can prepare, but it is super tasty and easy and fun to make. Read less x saved Tom the Chef Founder January 30, 2024 30 min.2 h.2/5 30 min. 2 h. 2/5 Ingredients: Langos dough: 3 cups of bread flour (or all-pourpose flour) Extra flour for flouring surface2 TSP of active dry yeasts1 TSP of confectioners’ sugar½ TSP of salt1 cup of water - warm, about 80 to 90°F (preheat in a kettle or microwave)¾ cup of sour cream 3 cups of bread flour (or all-pourpose flour) Extra flour for flouring surface 2 TSP of active dry yeasts 1 TSP of confectioners’ sugar ½ TSP of salt 1 cup of water - warm, about 80 to 90°F (preheat in a kettle or microwave) ¾ cup of sour cream For frying" about 2 – 3 QT of frying oil (any kind) (after usage and cooling it can be filtered through cheese cloths and/or fine sieve and then used for later frying or cooking – store in refrigerator) about 2 – 3 QT of frying oil (any kind) (after usage and cooling it can be filtered through cheese cloths and/or fine sieve and then used for later frying or cooking – store in refrigerator) Final touch: 2 cups of cheese of your choice - shredded (adjust if needed)¼ cup of chives - finely chopped (optionally substitute with green onion or leek) salt pepper - ideally freshly ground 2 cups of cheese of your choice - shredded (adjust if needed) ¼ cup of chives - finely chopped (optionally substitute with green onion or leek) salt pepper - ideally freshly ground Tools: 1x Measuring Cups1x Measuring Spoons1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl1x French Whisk1x Bowl Scraper or Dough Cutter or Knife1x Plastic Wrap1x Rolling Pin1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Immersion Blender or Food Processor or Blender1x Silicone Brush1x Large Brazier Pot or Large Pot (at least 8 QT or preferably 12 QT)1x Deep Fry Thermometer1x Tongs1x Cooling Rack or Paper Towels 1x Measuring Cups 1x Measuring Spoons 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl 1x French Whisk 1x Bowl Scraper or Dough Cutter or Knife 1x Plastic Wrap 1x Rolling Pin 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Immersion Blender or Food Processor or Blender 1x Silicone Brush 1x Large Brazier Pot or Large Pot (at least 8 QT or preferably 12 QT) 1x Deep Fry Thermometer 1x Tongs 1x Cooling Rack or Paper Towels Directions: 1. Dough: 1.1. Place into a kitchen mixer with hook attachment: 3 cups of bread flour\ 2 TSP of active dry yeasts 1 TSP of confectioners’ sugar ½ TSP of salt Briefly stir with a whisk just enough to combine all ingredients (about 1 minute). 1.2. Add: 1 cup of water – warm, about 80 – 90°F (preheat in a microwave) ¾ cup of sour cream Knead on low speed until all ingredients are partially incorporated (about 1 minute). 1.3. Then increase speed to medium-high and knead until a dough is formed (about 3 – 4 minutes). 2. Rising the dough: 2.1. Remove the bowl from the mixer and cover with plastic wrap (make some holes to let the dough breathe). 2.2. Let it rise in a warm place until it has at least doubled in size (about 1 – 2 hours). 3. Sauce preparation: 3.1. If you decided to prepare homemade tartar sauce and/or ketchup, start with preparation now. 4. Brushing mixture: 4.1. Place into a measuring pitcher: ½ cup of Extra Virgin Olive Oil 5 cloves of garlic – peeled And process until smooth using an immersion blender. 4.2. Place into the fridge for later steps (for best results, let rest in the fridge at least an hour). 5. Frying station preparation: 5.1. Place a pot on the stove and add frying oil. 5.2. Place in a deep frying thermometer (please do not confuse this with a food thermometer). 5.3. On medium-high heat start preheating your oil at 350°F. 6. Shaping: Note: Work one-by-one. The second will be rolled right after you start frying the first one, etc. Always form only one while the other is frying. Important: While you are shaping your langoš, keep carefully watching your oil preheating (preferably form it right next to the stove if possible). If the oil gets over 400°F it can set itself on fire, so watching it closely is important. If you are not able to closely watch the oil while shaping your langoš, perform this task before or work in pairs with somebody. 6.1. Working on a lightly floured surface (countertop), separate the dough into 4 even parts (the size doesn’t need to be exactly even) using a dough scraper (optionally you can create more little ones). 6.2. Lightly flour the top of each piece, and then roll into a flat circle with a rolling pin (the desired thickness should be about 1/4″ thickness or less). 7. Frying: Note: Fry one-by-one. 7.1. When the oil reaches 350°F, lower the temperature and maintain this temperature. Note: It can lightly fluctuate anywhere between 340° and 360°F (keep the temperature by adjusting the burner as needed). 7.2. Carefully place the langoš right in the oil. Use your hands and be very careful – do not place your hands into the hot oil and also do not drop the langoš from far away so as to prevent oil splatter. Warning: Any injuries coming from getting burned by hot oil is your responsibility. 7.3. Fry for about 1 – 2 minutes until the bubbles start forming. Then turn to another side using tongs. 7.4. Fry for about 3 – 4 minutes until the bottom part turns partially golden = it can be partially white (after 2 – 3 minutes carefully lift with tongs). 7.5. Then carefully turn and fry for an additional 2 minutes until the other side turns partially golden – it can again stay partially white too. 7.6. Place on a cooling rack and fry another one. 8. Assembly: Note: Best is to assemble each langoš immediately after frying (or at least soon after). That way all ingredients are nicely incorporated and the cheese lightly melts. 8.1. Brush with the brushing mixture. 8.2. Sprinkle with salt and pepper. 8.3. Sprinkle with cheese. 8.4. Optionally, drizzle with a tartar sauce and/or ketchup. 8.5. Sprinkle with chives. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.