Okay, hear me out—this might just be the best garlic bread you’ve ever had. But it’s not your typical garlic bread; it’s Langos! Inspired by the flavours of my childhood back in Slovakia, this crispy fried sourdough bread is a game-changer. Imagine biting into golden, crunchy bread brushed with garlicky butter, topped with creamy burrata, and finished with fresh herbs. It’s basically a savoury doughnut, and trust me, you’ll never look at garlic bread the same way again.

In this ASMR-style video, I’ll walk you through every step: from making the dough to frying it to perfection, and of course, smothering it with buttery, garlicky goodness. The sizzle of the frying, the crackle of the crispy bread, and the creamy squish of burrata? So satisfying.

If you’re a garlic bread lover (and honestly, who isn’t?), you’ve got to try this recipe. It’s crunchy, buttery, indulgent, and absolutely unforgettable. Stick around, and let’s make some magic with Langos.

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Timestamps:
0:00 – Teaser
0:10 – Intro
0:11 – Mixing the Dough
0:20 – Kneading and Rising the Dough
1:50 – Shaping the Langos
2:50 – Cutting Herbs
3:12 – Making Garlic Butter
4:05 – Frying Langos
4:50 – Final Presentation

Langos Dough:
1 tsp salt
1 tsp honey
200ml water
200ml milk
12g active dry yeast
100g sourdough starter
520g strong white flour

Garlic Butter:
200g butter
5 garlic cloves, minced
Bunch of parsley, chopped
Toppings:
Burrata cheese
Chives, finely chopped
Optional: Spice mix of your choice
Equipment

Mixing bowl
Frying pan or deep fryer
Brush for butter
Wire rack or paper towels for draining
Steps

Mix the dough and let it rise.
Shape the Langos into flat rounds.
Fry until golden and crispy.
Brush with garlic butter and top with burrata.
Add herbs and spices. Enjoy!
Tips:

Ensure your oil is at 180°C (350°F) for perfect frying.
Use a sourdough starter for added flavour, but you can skip it and adjust the yeast if needed.
Customise your toppings: try smoked salmon, feta, or even a sweet variation!
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Recipe Steps
Step 1: Prepare the Dough

In a mixing bowl, combine 1 tsp salt, 1 tsp honey, 200ml warm water, and 200ml warm milk. Stir until the honey dissolves.
Sprinkle 12g of active dry yeast over the liquid. Let it sit for 5-10 minutes until foamy.
Add 100g sourdough starter and mix until combined.
Gradually add 520g of strong white flour, stirring until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours or until doubled in size.
Step 2: Shape the Langos

Punch down the dough and divide it into equal portions (about 12 pieces).
Roll each portion into a ball and flatten the centre and shape outwards into a circle.

Step 3: Fry the Langos

Heat vegetable oil in a deep fryer or large frying pan to 180°C (350°F).
Carefully lower each piece of dough into the oil, one at a time. Fry for 1-2 minutes on each side, until golden and puffed.
Remove and place on a wire rack or paper towels to drain excess oil.

Step 4: Make the Garlic Butter

Melt 200g of butter in a small saucepan over medium heat.
Add 5 minced garlic cloves and cook for 1-2 minutes until fragrant (but not browned).
Stir in chopped parsley and remove from heat.

Step 5: Assemble the Langos

Brush the fried langos generously with the garlic butter.
Place a ball of burrata in the center of each langos. Tear it open slightly to reveal the creamy interior.
Sprinkle with chopped chives and your choice of spice mix (optional).
Tips for Perfect Langos
Oil Temperature: Maintain the oil temperature at 180°C (350°F) to ensure even frying. Too hot, and it will burn; too cool, and it will absorb oil.
Sourdough Starter: For a stronger sourdough flavor, use a starter that has been fed and is active.
Variations: Experiment with different toppings, such as smoked salmon, roasted vegetables, or a sweet version with powdered sugar and jam.
Storage: Leftover langos can be reheated in the oven at 180°C (350°F) for 5-7 minutes to restore crispiness.

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