Loaded Avocado Langos

Loaded Avocado Langos

This langos variation balances the neutral, slightly chewy fried dough with cool mashed avocado and salty, crisp bacon for a compelling mix of textures and flavours. The dough requires a short rise to develop its signature bubbles and lightness, making the recipe medium difficulty and best suited to cooks comfortable with frying. It suits casual gatherings, brunch spreads or weekend market-style meals where guests can assemble their own toppings. Use ripe but firm avocados to avoid mushiness and choose thick-cut bacon for superior crunch. Oil temperature control is essential to prevent greasy or undercooked results. The dish works well as a substantial snack or light main when paired with a simple salad.

Ingredients

• 500 g plain flour
• 7 g instant yeast
• 10 g salt
• 300 ml lukewarm water
• 1 L vegetable oil (for frying)
• 2 ripe avocados (smashed)
• 200 g smoked bacon rashers (diced)
• 1 lime (juiced)
• 2 tbsp fresh chives (chopped)
• 100 g feta cheese (crumbled)
• 1 red onion (thinly sliced)
• 4 tbsp aioli (for drizzling)

Method

1. Combine the flour, instant yeast and salt in a large mixing bowl, then gradually pour in the lukewarm water while stirring with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead vigorously for eight minutes until it becomes smooth, elastic and slightly tacky but no longer sticky.
3. Return the dough to a lightly oiled bowl, cover with a clean tea towel and leave in a warm spot for one hour until it has doubled in size.
4. While the dough rises, cook the diced bacon in a dry frying pan over medium heat for six to eight minutes until deeply golden and crisp, then drain on paper towel.
5. Mash the avocados with lime juice and a pinch of salt until mostly smooth but still slightly chunky, then set aside at room temperature.
6. Heat the vegetable oil in a wide, heavy-based saucepan or deep fryer to 180 degrees Celsius, checking with a thermometer for accuracy.
7. Divide the risen dough into four equal pieces, stretch each into a rough 15 cm oval and fry one at a time for two to three minutes per side until deep golden and puffed.
8. Drain the fried langos briefly on paper towel, then spread generously with the smashed avocado, scatter over the diced bacon, crumble feta over the top, add red onion slices and finish with a swirl of aioli plus chives before serving immediately.