This Hungarian speciality of yummy deep-fried bread is interestingly quite popular in Sweden. As a child I came across langos stalls at Festivals and markets and when I was in my early twenties and sailed in the archipelago on the West Coast of Sweden I discovered langos stalls everywhere, so you could grab one on your way home from the nightclub. (A brilliant idea by the way!)
In Hungary langos are usually topped with garlic butter, smetana and cheese, among other toppings, but in Sweden we tend to use prawns, fish roe and creme fraiche. Both are delicious and you can use anything you want really. Thankfully, crispy deep-fried bread goes with most things.
Langos, maked 8 (which easily serves 4, maybe more)
Translated from and adapted after Jennys Matblogg’s recipe.
25 g fresh yeast (or 2 tsp dry yeast)
300 ml finger warm water
1 tsp salt
1 medium cold boiled potato, pressed
approx 420 g plain flour
1 litre neutral oil for deep-frying
50 g melted salted butter + 1 small garlic clove, pressed
300 ml smetana, sour cream or creme fraiche
1 large red onion, finely chopped
500-600 g Atlantic prawns, peeled
1 jar red or black (lump)fish roe
Add the flour to a bowl. Add the pressed potato. Pour in yeast on one side of the bowl and the salt on the other. Mix in the finger warm water and work into a loose dough. Cover and leave to rise for approx 40 minutes.
Pour out the dough on a floured work surface. Cut into eight even pieces and roll them out thinly, using more flour if the dough is sticky. Leave to rise again, on a floured parchment paper, for approx 10-15 minutes. (This last step can be omitted).
Pour the oil into a large saucepan and heat it up until 180C (try by putting in a small piece of bread – when it turns golden brown the oil has the right temperature). Deep-fry the breads a few at the time (depending on the size of the saucepan) until golden on both sides and crispy. Drain on kitchen towel, then brush on some of the garlic butter and add the toppings. Eat while hot.