Langosh

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk
• 1 cube of yeast
• 120 g sour cream
• ½ tsp baking soda
• 1 pinch(s) of sugar
• Salt
• oil
• Garlic
• Cheese, grated
• Sour cream
• ketchup
• mayonnaise

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Langoše, simply the best, makes 12 pieces

Crumble the yeast into the lukewarm milk, mix it lightly with the sugar, and let it stand for five minutes. Mix the sifted flour with the baking soda and a pinch of salt. Then add the sour cream and yeast and knead everything into a smooth dough. Cover and let it rest in the refrigerator for about an hour. Then divide the dough into 12 pieces and let them rest on the work surface for another 20 minutes. Heat the oil in a pan. There needs to be enough oil so that the langoše can float in the pan. Shape the langoše with your hands, not with a rolling pin, or they won’t rise. They can be quite thin in the middle, but the edges can be a bit thicker. Fry them in hot oil on both sides, then drain and season with salt immediately. Makes 12 pieces. Note: I love this dish because everyone can create their own creation using their favorite ingredients. For me, it always has to be the freshest garlic oil. Grated cheese, sour cream, ketchup, mayonnaise—everything you like.