Name: Soft langos: Crispy edges, a tender center and no cracking when folded
Prep time: 110 min
Cook time: 110 min
Total time: 110 min
Yield: 9
Ingredients: 600 g plain flour (orig. 60 dkg); 30 g fresh yeast; 200 ml lukewarm milk; 200 ml water (depending on the absorbency of the flour you can subtract/add 2–3 tablespoons); 2–3 tablespoons vegetable oil + oil for frying; 1 teaspoon salt; A pinch of sugar (for the sponge); Salt; 3–4 cloves garlic, pressed and mixed with 2 tablespoons oil; Sour cream or ketchup; Grated cheese (Edam, smoked cheese or Parmesan)

Sponge: Crumble the yeast into the lukewarm milk, add a pinch of sugar and let it rise for 10 minutes.

Dough: Put the flour and salt into a bowl, pour in the sponge, water and oil. Work into a soft, non-sticky, semi-firm dough (by hand 8–10 minutes, mixer 5–6 minutes). Cover and let rise for 60 minutes until doubled.

Portioning and final proofing: Briefly knead the risen dough, divide into pieces of approx. 60 g and shape each into a smooth ball. Place them on a lightly oiled tray, brush with a drop of oil and let relax for 15 minutes.

Shaping: Gently stretch each ball with your fingers from the center outwards, leaving the center thin and the edges slightly thicker. Do not roll with a pin – the dough would unnecessarily deflate.

Frying: Heat 2–3 cm of oil in a pot or deep pan to 170–180 °C. Fry the langos one or two at a time for 60–90 seconds on each side until golden. Remove to a paper towel.