Langosi

160.000 de vizualizari la trailer in cateva zile! Si pentru ca intrebarile nu s-au mai oprit, iata reteta! Langosii sunt unul dintre cele mai iubite street food-uri din Europa Centrala si de Est, iar aceasta versiune cu fulgi de cartofi CIO si drojdie uscata CIO este exact genul acela de reteta pe care o incerci o data si inca o data si inca o data! Pufoasi la interior, usor crocanti la exterior si cu un aluat elastic cu care se lucreaza super usor, langosii acestia sunt rezultatul combinatiei perfecte dintre faina si fulgii de cartofi CIO care adauga o textura fina si pufoasa, si drojdia uscata CIO care garanteaza o dospire perfecta! Serviti simpli cu zahar vanilinat pudra CIO, cu smantana si cascaval, cu usturoi si patrunjel sau cu orice alt topping prefera, langosii sunt street food-ul acela autentic care merge in orice varianta, dulce sau sarata, si dupa care toata familia cere inca unul!

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INGREDIENTE (pentru 8 langosi)

300 ml apa calduta
7 grame drojdie uscata CIO
60 grame fulgi pentru piure de cartofi CIO
440 grame faina Manitoba
20 ml ulei de masline
10 grame sare
50 grame zahar pudra vanilinat

Punem apa calduta si drojdia uscata CIO intr-un bol incapator si lasam 5-10 minute pana drojdia se activeaza si amestecul devine usor spumos.

Adaugam faina, fulgii de cartofi CIO, uleiul de masline si sarea. Framantam energic timp de aproximativ 8-10 minute pana obtinem un aluat elastic, neted si usor nelipicios. Aluatul de langosi este mai moale decat un aluat obisnuit de paine si exact asa trebuie sa fie!

Transferam aluatul intr-un bol uns cu ulei, il acoperim cu un prosop curat si lasam la dospit intr-un loc cald la adapost de curenti de aer pana isi dubleaza volumul aproximativ 3-4 ore.

Rasturnam aluatul pe un blat infainat si il impartim in 8 parti aproximativ egale. Formam sfere, le acoperim cu un prosop curat si le lasam sa se odihneasca 15 minute. Cu ajutorul unui sucitor intindem fiecare sfera intr-un disc de aproximativ 10-12 cm diametru.

Intr-o tigaie adanca incalzim ulei vegetal pana la aproximativ 4-5 cm inaltime. Acoperim un platou cu servet absorbant. Prajim cate un disc la un moment dat la foc mediu, intorcandu-l pe ambele parti pana capata o culoare aurie frumoasa. Scoatem cu o paleta cu gauri si lasam langosii pe servetul absorbant cateva minute pentru a elimina excesul de ulei, apoi ii trecem prin zahar vanilinat pudra.

Servim imediat! Calzi, pufoasi si absolut irezistibili!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Langosi, te invitam sa incerci si alte retete inspirate:

English version

Langos

160,000 views on the trailer in just a few days! And because the questions never stopped, here is the recipe! Langos are one of the most beloved street foods in Central and Eastern Europe, and this version with CIO potato flakes and CIO dried yeast is exactly the kind of recipe you make once and then again and again! Fluffy on the inside, slightly crispy on the outside and with an elastic dough that is super easy to work with — these langos are the result of the perfect combination of flour and CIO potato flakes that add a fine and fluffy texture, and CIO dried yeast that guarantees a perfect rise! Served simply with CIO vanilla icing sugar, with sour cream and cheese, with garlic and parsley or with any other topping you prefer — langos are that authentic street food that works in any version, sweet or savoury, and after which the whole family asks for another one!

INGREDIENTS (for 8 langos)

300 ml warm water
7 grams CIO dried yeast
60 grams CIO potato flakes
440 grams Manitoba flour
20 ml olive oil
10 grams salt
50 grams CIO vanilla icing sugar

Place the warm water and CIO dried yeast in a large bowl and leave for 5-10 minutes until the yeast activates and the mixture becomes slightly foamy.

Add the flour, CIO potato flakes, olive oil and salt. Knead energetically for approximately 8-10 minutes until you get a smooth, elastic and slightly non-sticky dough. Langos dough is softer than ordinary bread dough and that is exactly how it should be!

Transfer the dough to an oiled bowl, cover with a clean towel and leave to rise in a warm place away from draughts until it doubles in volume — approximately 3-4 hours.

Turn the dough out onto a floured surface and divide into 8 approximately equal portions. Shape into balls, cover with a clean towel and leave to rest for 15 minutes. Using a rolling pin roll each ball into a disc of approximately 10-12 cm in diameter.

Heat vegetable oil in a deep pan to approximately 4-5 cm in depth. Cover a plate with absorbent paper. Fry one disc at a time over medium heat, turning on both sides until it develops a beautiful golden colour. Remove with a slotted spatula and leave the langos on the absorbent paper for a few minutes to remove excess oil, then coat in vanilla icing sugar.

Serve immediately! Warm, fluffy and absolutely irresistible!

If you enjoyed this Langos recipe, we invite you to try other recipes for inspiration: One Pan Plum Dumplings, Biscuits Cake or Romanian Cheese Dumplings.

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