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Langoše: fried bread stuffed with cheese and sausage
Yeast dough folded around smoked sausage and hard cheese, fried in sunflower oil and served with sour cream. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 20 min
- Total time
- 50 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Hungarian
Langoše stuffed with cheese and sausage are small yeast-raised flatbreads folded in half like turnovers before frying. The dough, made with flour, milk, water, and yeast, is divided into pieces the size of a small fist, then filled with chopped smoked sausage and grated hard cheese. Press the edges together firmly to keep the filling from leaking out during frying. Serve them hot, topped with sour cream. Since they are a very filling meal, they are best enjoyed occasionally.
Ingredients
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Instructions
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Crumble the yeast into the lukewarm milk, add the powdered sugar, and let stand for 10 minutes. Sift the flour into a bowl, add the salt, yeast mixture, and water, and knead into a smooth dough. Cover and let rise in a warm place for about 40–45 minutes, until roughly doubled in size.
Divide the dough into pieces the size of a small fist and shape each into a small round flatbread. Place chopped sausage and grated cheese in the center of each round, fold in half, and press the edges together firmly to keep the filling from leaking out.
Heat the oil in a skillet and fry the langoše as usual. Serve topped with sour cream.
Tip: Before folding the dough, moisten the edges with a finger dipped in water to help them stay sealed during frying. Dice the sausage finely, as large pieces make the turnovers difficult to seal.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 663 kcal
- Protein
- 27 g
- Carbohydrates
- 64 g
- of which sugars
- 4.9 g
- Fat
- 33 g
- of which saturates
- 19 g
- Fiber
- 2.5 g
- Salt
- 3.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Langoše plnené syrom a klobáskou
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