Langos are delicious, decadent deep-fried bread puffs, usually served after rubbing them with
a clove of fresh garlic.They can also
be served by topping them immediately with shredded cheese (gruyere or
emmenthaler is great).Either way, they
are wonderful on a hot day with beer.
They can also be served as a dessert by topping them with powdered sugar
or jam, but the garlic version is the best!
LŠngos is a lot of work if made in the traditional manner of making
bread dough, kneading, rising, etc.
Now, with frozen bread dough, they can be ready in no time.
Oil for deep frying
Garlic, large cloves, peeled, sliced in half
Open package of frozen dough and let defrost at room temperature.When dough is defrosted, put in a warm place to rise (oven at very low temperature is fine).When dough approximately doubles in size, take each of the rolls and flatten while forming a circle shape as much as possible.If you are using the loaf instead of the rolls, pinch off uniform chunks of dough, the size of a golf ball and make flat circles.Place each flattened circle on a well floured tray and let rise one more time.When circles have puffed again , deep fry until golden brown (not dark brown) on both sides.Place onto a platter lined with paper towels. Peel and cut a large cloves of garlic in half.Let each person rub the garlic onto the lŠngos.Have sour cream and shredded cheese ready to place on some of the lŠngos too.