Favorite czech langoche recipe
Langoch is not a healthy diet, but who doesn't want to sin once in a while. That's why we've prepared a recipe for langoch for you, like from a markets. The dough is yeasted and after frying should be crisp at the rim and tender in the center. The usual toppings are garlic and cheese, in Czech style often with ketchup, while in Hungary sour cream and grated cheese are common.
Ingredients:
- 500g / 17,6oz / 4 cup all-purpose flour
- 300ml / 10,5(fl.oz) / 1,2 cup milk
- Yeast cube (42g / 1,4oz)
- 1 tbsp. sugar
- 1 tsp. salt
- For seasoning wiped garlic, ketchup, grated hard cheese
Recipe steps:
- First, crumble the yeast into a litte lukewarm milk, which we sweeten with a spoonful of sugar and a spoonful of salt, then let the yeast rise.
- Add the flour and work out a smooth dough.
- Leave the prepared dough in a warm place for half an hour to rise under a towel. When the dough is risen, make a roll, sprinkle with flour if necessary.
- We form individual buns from the dough, then spread them with our fingers into thin dough patty. They should be nice and firm, they shouldn't tear. the resulting langosh should not be too transparent, otherwise it will easily break through. We choose the size of the dough patty so that they fit in the pot/pan (in our case, 8 pieces).
- While we are shaping dough patty, let the oil heat up for frying.
- As soon as we have the dough patty done, put the prepared langosh in hot oil and fry from both sides for about a minute and a half (the langosh should be beautifully golden).
- Place the fried langoshe on paper towels to drain the excess fat. We serve them with pressed garlic, grated hard cheese and ketchup (ketchup can be replaced with tartar sauce).
Ingredient notes:
All purpose wheat flour keeps the crumb soft and yeast gives lift. Lukewarm milk helps the yeast work properly. A little sugar wakes the yeast and salt finishes the flavor, add most of the salt into the dough rather than into the starter. Fresh garlic is easiest to brush on when mixed with a little oil or with salty water, this garlic wash spreads evenly and tastes balanced.
Technique tips:
Let the starter foam before you mix the dough. Knead until smooth and leave to rise until nearly doubled. Oil your counter and hands lightly so the dough does not stick. Shape small balls, rest them briefly, then stretch from the center outward with your fingers so the middle stays thinner and the edge a touch thicker.
Frying and temperature:
Heat the oil to a steady medium high, around 170 to 180 °C works well. Slide each round into the oil away from you. Fry one to one and a half minutes per side depending on thickness, the langos should be golden and supple. Drain on paper and brush with garlic right away while the surface is hot and absorbent.
Variations and ideas:
A spoon of plain yogurt in the dough keeps the bread soft for longer and a few grated boiled potatoes make an extra tender version. Classic toppings are garlic, cheese and ketchup, while sour cream with cheese, mild ham, herb butter or a quick tomato and onion salad also work nicely. For a spicier take add a pinch of hot paprika to the garlic mixture.
Make ahead and storage:
You can do a slow rise overnight in the fridge for better flavor and easier handling the next day. Lightly oil the dough balls and cover them so they stay supple for stretching. Fried langos are best fresh, but brief reheating in the oven or an air fryer brings back the crust. The raw dough can be frozen as portioned balls, then thawed and proofed before frying.
