Sweet Langos

Make a steam for the sweet langos. Dissolve the yeast in lukewarm milk and stir in 100 g flour. Cover and let rest in a warm place for about 30 minutes.

Then knead this dough together with the remaining ingredients. Let the finished dough rise again in a warm place for about 10 minutes.

Now separate the dough into individual pieces weighing about 110g and shape them into round balls. Place on a baking tray lined with baking paper, press flat, brush with a little oil and let rise again for about half an hour at normal room temperature.

Heat the deep-frying fat to about 175°C. This works best in a deep fryer. Otherwise, use a large pot so that the langos can float nicely.

Pull the individual pieces of dough thinly apart by hand to form the characteristic patties. Form the edge like a bead.

Place the langos patties in the hot fat and fry until crispy on both sides. Remove the langos from the fat, drain very briefly on a paper towel and sprinkle with sugar-cinnamon mixture.

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