Langoše from the fridge: yogurt-based, fluffy dough that stays soft even after cooling recept

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  • Easy to prepare
  • 25 portions
  • 6 minutes
Jan, 17. 12. 2025

This is a convenient „overnight“ version of langoš: you make the dough in the evening, it rests in the fridge and the next day you just shape and fry. Yogurt adds elasticity and moistness, a pinch of baking powder helps puff up the edges and the langoš stay soft even after cooling.

For 25 portions

Ingredients

For frying and seasoning:

Preparation procedure

  • Starter: Crumble the yeast into 150 ml of lukewarm milk, add a pinch of sugar and a teaspoon of flour. Stir and let rise for 10–15 minutes.
  • Making the dough: Mix the flour with salt and baking powder. Pour in the remaining lukewarm milk, the risen starter, yogurt and oil. Work into a smooth, pliable dough (by hand 8–10 minutes or with a mixer 5–6 minutes).
  • Cold proofing: Lightly coat the dough with oil and place it in a larger clean bag or in a bowl with a lid (account for the volume – the dough will expand). Close and store in the refrigerator for 12–24 hours.
  • Preparation for frying: The next day take out the dough, divide into pieces of about 70–80 g and shape into balls. Let relax at room temperature for 20–30 minutes.
  • Shaping: Gently stretch each ball with your fingers from the center into a thin disc; the center can be thinner, the edges slightly thicker.
  • Frying: Fry in oil heated to 170–180 °C for 60–90 seconds on each side until golden. Transfer to a rack or paper towel.
  • Seasoning: While still warm, lightly salt the langoš, brush with garlic oil, spread with sour cream or ketchup and sprinkle with grated cheese.

Total preparation time: 25 minutes (+ resting in the refrigerator)

Number of servings: 12–16 langoš (depending on size)

Tips For a Sure Result

  • Consistency: The dough should be soft and slightly sticky; an oiled bag will make handling easier.

  • Oil temperature: If they darken too quickly, lower the heat; pale and greasy means the oil is too cool.

  • Variations: You can add 1 teaspoon of extra sugar to the dough for a slightly sweeter taste, or a pinch of garlic and herbs for a savory version.

Conclusion

Langoše from the fridge are require little time on the day of frying and yet beautifully fluffy and pliable. Yogurt gives the dough softness, while cold proofing provides a richer flavor and better digestibility. Save the recipe – it’s suitable from weekend breakfasts to a quick bite for dinner.

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