Our favourite langos: Soft even the next day

ingredients

1 packet dried yeast (7 g) 250 ml lukewarm milk 1 KL granulated sugar 500 g plain flour 1/2 KL salt 1 pk egg yolk 100 g sour cream oil for frying

progress

We make langoustines quite regularly, usually on Saturdays when they alternate with potato pancakes, gnocchi or pierogi. This recipe is time-tested. Thanks to the added cream, the lángos are soft even the next day, if they happen to be left…

1.

In a small bowl, whisk together the warm milk, sugar and yeast. Cover the bowl with a tea towel and let the starter activate (10 minutes).

2.

Place the weighed flour and salt on the work surface, make a well in the centre and add the sour cream (ideally at room temperature), egg yolk and sourdough starter.

3.

With your hands, make a smooth, slightly sticky dough (add a tablespoon or two of flour if necessary), knead it for about 10 minutes and then transfer it to a bowl greased with a drop of oil. Cover and leave to rise in a warm place for about an hour.

4.

Then divide the dough into eight equal parts. Work each into a small loaf, place on a floured board and leave to prove for a further 20 minutes, covered with a tea towel.

5.

Heat a large amount of oil in a frying pan (the langoustines must float when fried) and use oiled fingers to progressively shape into thin patties. I do this by placing one loaf at a time on a plate (leaving the others covered), dipping my fingers in a bowl with a little oil and progressively smashing the pancake from the centre to the edges. This creates thicker edges and a thin centre.

6.

Fry the shaped langos in hot oil until golden brown, quite briefly – about 2 minutes on each side.

7.

We serve them generously rubbed with crushed, well-salted garlic mixed in a little oil and topped with either ketchup or sour cream with grated cheese.

8.

Good taste!