Ingredients
Instructions
Mix the lukewarm milk with sugar and crumble the yeast into it. Let the yeast rest for about 5 minutes in a warm place. Salt the flour and sift it into a bowl. Add the yeast and knead the dough.
Let the finished dough ferment for at least 30 minutes in a warm place. Then roll out the dough on a floured board and roll out a 2 cm thick sheet, from which you cut out circles. Let them ferment for another 10 minutes. Cut out the circles as big as you want the langos to be.
Heat more oil in a pan. Ideally, there should be enough oil for the langos to float when baking or in a deep fryer. Take the fermented circles out to the side. The center should be thinner than the edges. Fry in oil until golden brown.
Place the finished langos on kitchen towels to absorb excess fat. Taste the langos on a plate according to your preference with cheese, ketchup, garlic, tartar sauce ....
