• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Vegetarian Romanian Breads
4.6 from 15 votes

Feta Fry Bread

Jump to RecipeVideoPrintRate
By: Joanna Cismaru 43 Comments

This post may contain affiliate links. Please read my disclosure policy.

Feta Fry Bread a.k.a. “Langosi cu Branza” – a traditional Romanian popular street food. Delicious fried dough filled with feta cheese that’s a favorite at my house and one of my most requested snacks!

a stack of feta fry bread with the top pieces cut into quarters

You may see this as just fried dough filled with feta cheese, but for me it’s so much more than that. This langosi recipe makes me very nostalgic.

When I was a little girl, growing up in Romania, I went to a grade school that was a 5 minute walk from our home. My sister and I would walk to school every day. On the left side of the school there was an old movie theatre and across the street a market where they would sell “langosi cu branza” and you could smell it for miles. Even now just thinking about it, the smell of this cheesy fried dough comes to my mind.

What is Feta Fry Bread?

So what exactly is feta fry bread, aka, langosi cu branza? This deep fried dough is a street food staple in Eastern Europe and for a good reason. It’s perfectly crisp on the outside, pillowy soft on the inside, and filled with salty melty cheesy feta.

The most literal translation I could come up with for “Langosi cu branza” would be “donuts with cheese”, but to me a donut is sweet so this translation just won’t do. For the purpose of this post we’ll just call it feta fry bread and it is amazing. Every time I go back to Romania, this is something I always get and it never lets me down. It’s just as good as I remember it from when I was a kid!

Feta Isn’t The Only Filling

This dish is also popular in Greece, where they craft this dish as more of a cheese filled pie. In Greece sometimes they drizzle their fry bread with honey or stuff the dough with things like halloumi cheese, fresh mint, oregano, basil, or dill.

overhead shot of ingredients needed to make feta fry bread

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Dough

  • Yeast – We’re using active dry yeast today. For info on your yeast I’ll include a section below!
  • Sugar – This acts as food for your yeast to allow it to activate.
  • Water – We want lukewarm water today. Hot water will kill your yeast and it won’t activate in cold water.
  • Flour – All-purpose is ideal but bread flour will also work.
  • Salt – Use as much or as little as you prefer.

Filling

  • Feta cheese – Crumbled up well. If you don’t have any on hand you can always use ricotta with some salt added

Oil

  • Vegetable oil – We want something neutral tasting with a high smoke point. Canola, sunflower, or safflower oils will also work.
process shots showing how to make feta fry bread

How To Make Feta Fry Bread

  • Combine the dough: In a small bowl mix the sugar, yeast and water. Let it sit for about 15 minutes until the yeast gets foamy. In the bowl of a mixer, add the flour, salt and mix. Add the yeast mixture and using the dough hook knead it for about 5 minutes. The dough will be quite sticky and elastic.
  • Let the dough rise: Place the dough in an oiled bowl and cover with plastic wrap. Keep in a warm spot and allow the dough to double in size, anywhere from 1 to 2 hours.
  • Heat the oil: Heat about 1 cup of vegetable oil in a large frying pan.
  • Assemble the dough: While the oil is heating up, cut the dough into 8 equal pieces, you might need to oil your hands, so the dough doesn’t stick to them. Roll out each piece into a circle that’s about 4 inches in diameter. Add 1/4 cup of feta cheese in the middle and bring up the sides of the dough and form into a ball, covering up the cheese. Roll out the ball with cheese so that it’s about 6 inches in diameter, the cheese may stick out a bit, but that’s OK.
  • Fry the dough: Fry one piece of dough at a time about 3 min per side or until golden brown, checking often to make sure it doesn’t burn. You’ll notice as it fries the dough will bubble up. Repeat with remaining dough pieces. Serve warm and enjoy!
overhead shot of a bunch of feta fry bread on parchment paper

Some Tips

  1. Make sure your dough isn’t too thick otherwise it may not cook properly when frying
  2. It’s important to only fry one piece of dough at a time to allow it the space to spread and brown properly, believe me it will take a bit longer but the result is worth the wait
  3. You can always add fresh herbs to your filling if you’d like to spice it up a bit. Herbs like oregano, dill, mint, or basil.

The Oven Is The Best Place For Dough To Rise

Your oven is a great tool for yeast dough recipes like these that need to rise. Preheat your oven to the lowest temperature it will go, then turn it off to ensure that your oven is nice and warm without being too hot. This is the best way to make sure your dough rises enough so your langosi turn out just like mine!

feta fry bread broken in half

Get The Most Out Of Your Yeast

  1. Always check the expiration date on your yeast and make sure it isn’t dead. All your yeast products, whether it’s in a jar or a package, should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast.
  2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard.
  3. Store opened yeast containers in the freezer. Make sure you take out the amount you need and let it sit at room temperature for about 10 minutes before you need to use it.
  4. One thing to remember about your yeast is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast. Yeast may even die before the date on your package.
  5. If after dissolving the yeast in the lukewarm water with the sugar the yeast didn’t start to froth up, do not continue with the recipe; your dough will not rise.

Storing Leftover Fry Bread

Langosi freeze quite well; be sure to wrap them in aluminum foil or parchment paper and freeze in freezer bags. To reheat just pop them in the microwave for about a minute (aluminum foil removed).

Dough

To freeze extra dough, form the dough into big pucks and freeze uncovered on a tray. Once fully frozen, about 1-2 hours, wrap them tightly in plastic wrap or foil and it will last for about 1 month. Dough can also be stored in the fridge in an oiled freezer bag. It will only last a few days so be sure to use it quickly.

Try These Classic Romanian Recipes:

  • Stuffed Peppers
  • Meatball Soup
  • Romanian Meatballs
  • Cabbage Rolls
  • Romanian Polenta

Check These Recipes Out for More Homemade Bread:

  • Garlic Parmesan Skillet Rolls
  • Artisan Bread
  • Honey Rolls
  • No Knead Bread
  • Pizza Dough Recipe

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

sliced feta fry bread stacked on top of whole fry bread pieces
Print
4.60 from 15 votes

Feta Fry Bread

Prep 10 minutes minutes
Rise Time 2 hours hours
Cook 45 minutes minutes
Total 2 hours hours 55 minutes minutes
Rate Recipe
Feta Fry Bread a.k.a. "Langosi cu Branza" – a traditional Romanian popular street food. Delicious fried dough filled with feta cheese that's a favorite at my house and one of my most requested snacks!
8

Ingredients

Dough

  • 1 teaspoon sugar
  • 2 1/4 teaspoon active dry yeast (1 pkg)
  • 1 1/4 cup water (lukewarm)
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt

Filling

  • 2 cups feta cheese (crumbled)

Other

  • vegetable oil for frying

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a small bowl mix the sugar, yeast and water. Let it sit for about 15 minutes until the yeast gets bubbly.
  • In the bowl of a mixer, add the flour, salt and mix. Add the yeast mixture and using the dough hook mix it for about 5 minutes. The dough will be quite sticky and elastic.
  • Place the dough in an oiled bowl and cover with plastic wrap. Keep in a warm spot and allow the dough to double in size, anywhere from 1 to 2 hours.
  • Heat about 1 cup of vegetable oil in a large frying pan. 
  • While the oil is heating up, cut the dough into 8 equal pieces. You might need to oil your hands, so the dough doesn’t stick to them. Roll out each piece into a circle that’s about 4 inches in diameter. Add 1/4 cup of feta cheese in the middle and bring up the sides of the dough and form into a ball, covering up the cheese. Roll out the ball with cheese so that it’s about 6 inches in diameter. The cheese may stick out a bit, but that’s OK.
  • Fry one piece of dough at a time, on both sides until golden, about 3 min per side checking often to make sure it doesn’t burn. You’ll notice as it fries the dough will bubble up.
  • Repeat with remaining dough pieces.
  • Serve warm and enjoy!

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • KitchenAid Classic 4.5 Quart Stand Mixer
  • 12-inch Cast Iron Skillet

Video

Notes

  1. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  3. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  4. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  5. Nutrition: Nutritional information is for 1 langos (1 piece of fried dough). Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1langosCalories: 390kcal (20%)Carbohydrates: 50g (17%)Protein: 12g (24%)Fat: 15g (23%)Saturated Fat: 11g (69%)Cholesterol: 33mg (11%)Sodium: 567mg (25%)Potassium: 100mg (3%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 160IU (3%)Calcium: 194mg (19%)Iron: 3.2mg (18%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

sliced feta fry bread stacked on top of whole fry bread pieces

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 218
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

43 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Diana
Diana
Posted: 1 year ago

Can you air fry these? I have a Ninja Foodie I literally never use but I bet it would be healthier. How would one air fry these babies?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diana
Posted: 1 year ago

Hi Diana! You probably can, never tried it myself but don’t see why not. Here’s how I’d do it. Preheat the air fryer to 360F and brush the fry bread on each side with some oil or even cooking spray should work. Fry them for about 3 to 4 minutes per side. You are probably only going to be able to fit 1 or 2 in the air fryer. Let me know how they turn out.

0
Reply
Samantha
Samantha
Posted: 1 year ago

We don’t own a stand mixer and thus no dough hook. Any suggestions on making the dough without it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Samantha
Posted: 1 year ago

You can still make it, you’ll just have to knead the dough by hand.

0
Reply
Xhulio Cooks
Xhulio Cooks
Posted: 3 years ago

5 stars
I love this recipe so much I tried to make it myself and added a few more tips and tricks. I hope this is not going against the guidelines but here is a link, in case you were interested about my technique. https://xhuliocooks.com/recipe/fried-feta-cheese-with-honey/
Thank you so much and keep rocking.

0
Reply
Donna
Donna
Posted: 3 years ago

I’m salivating just reading this recipe! However — I am allergic to yeast. If I use a soda-based bread recipe, will the rest of the taste and frying still work?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 3 years ago

Hmm…that’s a good question. So if you want to skip the yeast, I would add some baking powder instead, and then follow the recipe as instructed. Let me know how it works out for you.

0
Reply
Dawn
Dawn
Posted: 3 years ago

I don’t have the kitchen to make my own dough. Could I use a premade frozen dough?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Dawn
Posted: 3 years ago

Yes you can!

0
Reply
toni oros
toni oros
Posted: 3 years ago

Memory lane. We called them ‘Placinta ” stuffed with mashed potatoes, or sauerkraut, or some green weed we harvested on the street maybe called “loboda”. I’m whipping up a batch this afternoon… thanks for the memories and a reminder to make.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  toni oros
Posted: 3 years ago

My pleasure!!

0
Reply
Susan vanGoethem
Susan vanGoethem
Posted: 3 years ago

Sadly, my family does not like feta cheese! Could you recommend other cheeses that would work too? This sounds delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan vanGoethem
Posted: 3 years ago

You could probably use a number of cheese, as mentioned ricotta would work, even mozzarella would be great.

0
Reply
Leah
Leah
Posted: 4 years ago

5 stars
Soooo yummy!!! flavour reminds me of my childhood too but Think I over cooked it this time a little too crunchy, my bad lol try again tomorrow.🙂 Thank you 😊

0
Reply
Barb
Barb
Posted: 4 years ago

I’ve been looking for this recipe for years….the ones I remember were more round (like jelly doughnuts) and had cheese and dill in them. I didn’t think it was feta cheese…but I was a child.

I can’t wait to try this!

0
Reply
BrendaD
BrendaD
Posted: 5 years ago

I loved getting these from a little corner shop in Arad, when I lived there. My favorite toppings were Nutella, and the sour cream and cheese versions (Smantana si cascaval). Thanks for sharing!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  BrendaD
Posted: 5 years ago

Oh my pleasure! I think the sour cream and cheese versions would be my favorite!

0
Reply
Heather Jolley
Heather Jolley
Posted: 6 years ago

5 stars
I’ve had placinte with garlic but never langosi. Langosi were always with cheese when I ate them. Excited to try this!

0
Reply
Kellie
Kellie
Posted: 7 years ago

4 stars
how long can these keep? i am planning to take them to a party but need to make them the night before. will they be ok?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kellie
Posted: 7 years ago

Well they don’t keep for longer than 10 minutes at my house. 🙂 I would store them in an airtight container in the fridge, and they should keep for a few days, like up to a week I’d say. I would pop them in the microwave though before serving them, for a few seconds.

0
Reply
Janan
Janan
Posted: 7 years ago

Masha’a allah !
Looks
Can i bake them ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janan
Posted: 7 years ago

You could, I believe I baked them once, of course they’re not the same as fried, but still pretty good. 🙂

0
Reply
Daniella Nistorwood
Daniella Nistorwood
Posted: 8 years ago

5 stars
I’m from Arad and have missed langosi very much. I can’t wait to try this recipe and see what my husband and kids think of it. Makes me smile just thinking of it 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Daniella Nistorwood
Posted: 8 years ago

Oh you must let me know how you like them!!!

0
Reply
mihaela
mihaela
Posted: 8 years ago

5 stars
I’m also from Timisoara!! I love langosi! I make them every chance I get. Brings back good memories..:)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mihaela
Posted: 8 years ago

I just made them again last weekend, my husband was craving some. Boy are they ever good!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
No AI
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz