Medimurski Langusi
I remember going to visit my mother in law in Croatia years ago and she made these langusi for us for the first time. Me and my kids absolutely loved them.
This is like a little fried bread. It has a crispy outside but the middle is so soft and fluffy. We love it for breakfast and each of us like it with a different topping. I like it sprinkled with caster sugar, my kids all love it smeared with nutella and my husband (and boys) love it with jam.
The mix makes a large amount. So when I make it, we get to eat it for about 2-3 days before we run out. My kids get so excited when I make this, they absolutely love it for breakfast, they would eat it for lunch and dinner to.
It is quite easy to make, just follow my steps exactly. And my biggest tip, when it is time to shape them for frying, make sure your hands are slightly damp and you make them as thin as possible.
Anyway, if you would like to try something different, or you have had them before but have no idea how to make them, give this recipe a go, it really is good.
This is like a little fried bread. It has a crispy outside but the middle is so soft and fluffy. We love it for breakfast and each of us like it with a different topping. I like it sprinkled with caster sugar, my kids all love it smeared with nutella and my husband (and boys) love it with jam.
The mix makes a large amount. So when I make it, we get to eat it for about 2-3 days before we run out. My kids get so excited when I make this, they absolutely love it for breakfast, they would eat it for lunch and dinner to.
It is quite easy to make, just follow my steps exactly. And my biggest tip, when it is time to shape them for frying, make sure your hands are slightly damp and you make them as thin as possible.
Anyway, if you would like to try something different, or you have had them before but have no idea how to make them, give this recipe a go, it really is good.
Recipe
1 - 1 1/2 cups milk
40g fresh yeast
1 tablespoon caster sugar
1kg plain flour
3 teaspoons salt
13g baking powder
500ml plain Greek yoghurt
2 eggs
Sunflower oil, for frying
40g fresh yeast
1 tablespoon caster sugar
1kg plain flour
3 teaspoons salt
13g baking powder
500ml plain Greek yoghurt
2 eggs
Sunflower oil, for frying
Put 1 cup of the milk in a small saucepan, heat until lukewarm. Turn off the heat. Add the yeast and sugar to milk. Allow the yeast to become active, it will take about 10 minutes, it will foam up as pictured below.
In a really large bowl add the flour, salt, baking powder, yoghurt and eggs.
When the milk has foamed up, add the milk mixture, mix the ingredients together to form a soft slightly sticky pliable dough. If the mixture feels dry, add 1/3 cup more of the milk, mix it in. Keep adding milk, if needed, until you have a slightly sticky pliable dough, it is ready when it does not stick to the bowl too much, and it feels like you can work with it. (I only added in total 1 1/3 cups milk, I didn't need the entire 1 1/2 cups).
Get two large freezer bags, open them up and spray cooking oil (canola) into the bags, this will stop the dough from sticking to the bag. Divide your dough in two and add each half to the freezer bags. Close the bag loosely. Place on a baking tray and put it into the refrigerator for at least 2 hours to prove and double in size. This can now stay in the refrigerator like this for 3 days.
Get two large freezer bags, open them up and spray cooking oil (canola) into the bags, this will stop the dough from sticking to the bag. Divide your dough in two and add each half to the freezer bags. Close the bag loosely. Place on a baking tray and put it into the refrigerator for at least 2 hours to prove and double in size. This can now stay in the refrigerator like this for 3 days.
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When it is time to fry the langusi: Place sunflower oil in a frying pan, add just enough oil to cover the base of the frying pan. Place the frying pan over a low-medium heat.
Slightly dampen your hands with water, now tear off golf ball sized pieces of the dough, you can make them larger if you like. Using your hands (make sure your hands are damp, slightly wet hands stops the dough from sticking to them), stretch the dough and form discs about 1/2cm in thickness.
Place the discs into the hot oil. Place a lid on the frying pan (I use a round pizza baking tray) and fry for 2-3 minutes. After 2 minutes remove the lid, they should have puffed up. Now use a fork to see if the underside is golden brown, if it isn't keep frying, if it is, flip it over and cook for a further 3 minutes, but this time uncovered. This is where you need to adjust the temperature, you may need to increase it or decrease it, depending on how fast or slow they are cooking. Also cooking time varies depending on how much you stretch the dough out, thin dough cooks quicker. Test one before removing all from the frying pan, you don't want it raw in the middle.
Place the discs into the hot oil. Place a lid on the frying pan (I use a round pizza baking tray) and fry for 2-3 minutes. After 2 minutes remove the lid, they should have puffed up. Now use a fork to see if the underside is golden brown, if it isn't keep frying, if it is, flip it over and cook for a further 3 minutes, but this time uncovered. This is where you need to adjust the temperature, you may need to increase it or decrease it, depending on how fast or slow they are cooking. Also cooking time varies depending on how much you stretch the dough out, thin dough cooks quicker. Test one before removing all from the frying pan, you don't want it raw in the middle.
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Place the langusi in the middle of the table and serve with either caster sugar, nutella or jam.
Enjoy!
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