Langos is a fried bread originally from eastern Europe (Hungry, Slovakia) made of wheat flour, potato and eggs. They are very easy to make and they combined very well with both sweet or savory toppings, delicious when freshly made!
For the dough
-350g strong white weat flour
-150g mashed (boiled) potato
-2 medium eggs (approx. 100-110g)
-6g fresh yeast (or 2g dry yeast)
For the stuffing
-fresh spinach leaves
-300 ml sunflower oil for frying
1.- Mix all the dough ingredients until you get an homogeneous mix, you should get a sticky dough. Let it settle for 15 min.
2.- After 15 min the dough should be slightly less sticky. Knead it for 5-10 min. until you get a compact (even les sticky) dough. Add an extra bit of flour in case you don't get the right consistency (your potatoes may have more water!)
3.- Leave the dough in a covered bowl at room temperature 4 hours, at least. It will be ready when it has doubled its volume.
4.-Make small portions of the dough (approx. 125g each) getting them into balls. Extend each ball (you may use a rolling pin or just your hands) on a floured surface. Put some grated cheese and spinach leaves on them, leaving the border free so that you can fold the dough and stick the edges together, keeping the stuffing inside. These are you raw langos!
5.- Heat the sunflower oil in a frying pan. Keeping the oil hot, fry the langos no more than 2-3 minutes until they get light brown. You can turn the langos upside down from time to time to have a better control of its cooking
Added by: Michel Osca
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers