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Langoše
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Lángos (Fried Dough)

Recipe by AndreaCourse: Savory Snack / Main CourseCuisine: Central European with an Italian TwistDifficulty: Easy
Number of pieces

10

-12kusov
Preparation + Proofing

1

hour 

20

minutes
Frying

15

minutes

Forget about greasy lángos from the fair. Today, we will prepare a version together that is as fluffy as a cloud, and instead of classic ketchup, it is adorned with fresh arugula, fragrant prosciutto, and parmesan shavings. It is exactly the type of "Savory Pleasure" that you will fall in love with from the very first bite.

Ingredients for the dough:

  • 1 kg smooth flour (all-purpose/bread flour)

  • 1 fresh yeast cube / 2 packets of dry yeast (usually one packet per 500 g of flour)

  • A pinch of sugar for the yeast starter

  • 400–500 ml vlažného mlieka

  • 1–2 teaspoons of salt

  • 200 g of sour cream

  • 2 tablespoons of olive oil

  • Ingredients for the "Italian" topping:

  • Base: Water, pressed garlic, and a pinch of salt (for brushing), sour cream, tomato paste (whatever you prefer 🙂 )

  • Freshness: A handful of arugula and sliced tomatoes.

  • Italian touch: Delicate slices of prosciutto, spicy salami, and shavings of parmesan or another hard cheese.

Instructions

  • Starter and dough: Prepare a yeast starter from the lukewarm milk, sugar, and yeast. Add the salt, sour cream, olive oil, and the risen starter to the flour. Knead into a smooth, slightly sticky dough and let it rise thoroughly in a warm place (approx. 40-50 minutes).
  • Shaping: Shape the risen dough into neat little buns with oiled hands, place them on a baking sheet, and let them rest for a little longer under a kitchen towel.
  • Frying: Gently stretch the dough buns into the shape of a lángos and fry in hot oil on both sides until golden brown.
  • Garlic bath: Brush the lángos generously with the prepared garlic water while it is still hot (immediately after removing it from the oil). This gives the dough a wonderful aroma and keeps it succulent.
  • Layering: Layer the fresh arugula, tomatoes, prosciutto slices, and salami on top of the prepared base.
  • Conclusion: Crown the whole creation with cheese shavings.

Video

Notes

  • Salt and yeast are like fire and water—they do not like direct contact.
    When making the dough, mix the salt into the flour first and only then add the yeast starter. If you were to pour the salt directly onto the yeast, it could "kill" it, and instead of fluffy clouds, our lángos would turn out like hard shoe soles. And we wouldn't want to do that to our Italian-Slovak experiment, would we?

Arančínik's Tip: 🍊 If you want to elevate the flavor, lightly toast the baguette slices with a drizzle of citrus-infused olive oil—it perfectly captures the essence of Sicily and adds a bright, zesty aroma that pairs beautifully with the creamy ricotta.

If you want the lángos to truly "sing," do this one thing: Prepare the garlic water at least 30 minutes in advance. 🧄💧

When the pressed garlic sits in the salted water, it releases all its essential oils and creates a thoroughly aromatic emulsion. And most importantly—brush the lángos immediately after removing it from the oil while it is still hot. That is when the pores of the dough open up and absorb that garlic flavor deep inside, while the surface remains crispy.

And if you want to be a total "pro," put just a few drops of high-quality olive oil under the prosciutto—it beautifully connects those Italian flavors! ✨

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