Langošice
As a child, every Sunday at 8 a.m. hot langoustines were found on the table and the whole family gathered for breakfast. And now I often do just that for breakfast on the weekends. I eat them, as I used to with milk, and my husband pours ketchup over them or coats them with ajvar.
Preparation steps
- Knead a soft leavened dough (if you have a bread maker, nothing easier - add all the ingredients, choose a program for mixing and rising and forget about the dough for the next hour and a half). If not, then after you have made the dough well, cover it with a towel and leave it on warm for about 45 minutes, until the dough doubles in size. Roll out the dough on a surface sprinkled with flour, about a finger thick, cut into squares (8-9 pieces of this amount). Put the fat in a deeper pan, then put the dough in the boiling fat (stretch it a little in the middle) and bake on each side until it turns brown. Take them out on a paper towel to soak up the grease.
