Step 1. Add flour to mixing bowl. (For best results, we recommend Montana flour.) Make a whole in the middle and place the yeast. Add half of cup of warm water and mix it with some of the surrounding flour. Let sit for 10 minutes.
Step 2. Add eggs, oil, sugar, and salt to mixture and begin kneading the dough using warm water. Knead for a couple of minutes; the dough should be formed into a ball and a bit sticky. Sprinkle flour over it, cover with cloth, and let rise for one hour.
Step 3. Roll dough onto floured surface and divide the dough in eight. Lightly knead each piece and set aside. Let rise for 20 minutes.
Step 4. Stretch dough with hands making it into a circle. Place filling on half of the circle and fold over the other half over the filling.
Step 5. Heat oil in a frying pan and gently place langosi in pan. Fry for two to three minutes on that side then flip over with a spatula, using your hand on the uncooked dough side if needed before sliding into the frying pan. Since the dough is very soft and the langosi is full, it is tricky flipping it over.
*Note: This dough can be used for fried bread as well.