We had crayfish this evening and as always it needs something a bit more substantial on the side. This year I made a västerbottenost pie and langos.
Langos is a Hungarian dish consisting of deep-fried dough, brushed with garlic butter and served with different fillings; the most common filling being soure cream with prawns and chopped red onion.
This is how the Langos are made:
Make dough out of 7 deciliters of flour, 3 dl of water, 3 boiled potatoes grated, some salt and yeast. Leave to rise for about an hour. Kneed dough on table and if needed add some more flour. Cut into 16 pieces and shape into ovals. Heat some oil in a frying pan (3-4 centimeters) and deep-fry the breads one by one, about a minute on each side until they are golden in colour.
Making the langos dough: