Spelled langoche dough from the refrigerator,
Last Updated on
ingredients
1 kg spelt flour 7 dl water 1 pk egg 5 tbsp oil 21 g fresh yeast 1.5 tbsp salt 1 KL granulated sugar
progress in the video above
Amazingly tasty and fluffy spelt flour lángos. These lángos are one of our favorites and I make them as a variation for the classic ones The taste between the classic and the spelt dough is indistinguishable. Their preparation is very simple and practical. These lángos are a great alternative for all those who for some reason do not eat classic wheat flour
1.
Mix the flour and salt, add the egg and the yeast mixed in 3dl water with 1kl of sugar. Add the remaining approx 4dl water as you work the dough. You should get a semi-soft dough. Only now add the oil a little/tablespoon at a time, working it well into the dough each time. Finally, put the dough in the refrigerator for 1 night to rise slowly.
2.
The next day, take the dough out of the fridge and with oiled hands, tear off as many pieces as you want to bake. I baked 7 pieces this time Leave the torn pieces on a tray to rest at room temperature for 30 minutes.
3.
After the time has elapsed, with oiled hands, stretch the dough rounds thinly and coat both sides in oil. You can also watch my video to get a better idea of the progress.
4.
Langos are delicious, light and fluffy They are great with garlic or even in the manner of Pizza Have a good taste!
5.
You can also find more of my recipes on my blog: cesminazuenal.blogspot.com
