Lángos hungria

Lángos by Valerian Lángos (or langoš) is the fast food of Hungary, Slovakia and the Czech Republic. It is probably the best way you can use flour, yeast, potatoes and water (oh, and a liter or so of frying oil). Like hot dog stands in New York, lángos stands in the cities of Central Europe feed crowds and crowds of people. There is nothing fancy, nothing sophisticated about lángos. It is simple, greasy and so delicious that when Katy’s friend came from NYC for her second visit to Central Europe, she refused all fancy restaurants and asked for lángos. Unfortunately, modern ideas about health are killing lángos stands. What rubbish! The deep fried dough is full of vitamin B, and the salty garlic water, which you spread over the lángos, is brimming with allicin. If you decide to eat it topped with cheese and sour cream, you get protein and calcium as well! Why, it’s practically health food. Langos Ingredients Makes about 6 large or 10 smaller langos 12 oz/330 grams floury potatoes 3 cups/400 grams flour, plus more for flouring your work surface 1 sachet (7 grams) instant yeast 1 tsp salt 2 tsp sugar 1 1/3 cups/3 deciliters milk Oil to deep fry ————————— To serve: Garlic Sour cream Grated cheese (Emmental or another firm, mild cheese) Method Peel, roughly chop and boil the potatoes. While they are cooking, stir together the flour, yeast, salt and sugar in a large bowl. When the potatoes are soft enough to pierce easily with a fork (it doesn’t matter if they start to fall apart a little), drain off the water and mash them while still hot. Add the milk and make as smooth a paste as you can – don’t worry if there are small lumps. Stir the potato mixture into the dry ingredients; when it is well combined, turn it out onto a clean surface and knead for a few minutes (you could also use a stand mixer with the dough hook attachment). The dough will be soft and sticky; if you find it too sticky to work with, add a little flour, but don’t worry too much. Place the dough in a large, clean bowl, cover with plastic wrap and allow to rise for 1.5 hours or until doubled in bulk. You can also put it in the refrigerator overnight at this point, if you prefer. When you are ready to fry the langos, heat about 2 cups/half a liter of oil over medium heat in a pan (we used our big non-stick skillet). While it is getting to frying temperature, you can prepare the langos. Flour your work surface liberally, and have more flour ready to sprinkle on the dough. For each langos, scoop out about ½ cup of the dough and blob it onto the work surface. Sprinkle flour over the top of the dough and pat it out to about ½ an inch/2 cm thick. If you use plenty of flour it won’t be too sticky, I promise! The oil is hot enough when you toss in a tiny scrap of dough and it bubbles fiercely. Carefully place the langos in the oil one at a time (2 might fit in a large pan, but don’t crowd them) and cook about 3 minutes or until the bottom is a deep golden color. Turn with a fork or tongs and cook another 3 minutes. Remove from the oil and allow to drain on a paper towel. Repeat until all langos are cooked.. To serve, traditionally the langos is brushed with a mixture of garlic paste and water or oil. Crush a couple of cloves of garlic in a press or using a microplane grater, and mix with about 2 Tbs water or olive oil. On top of this, if you dare, spread sour cream and sprinkle with grated cheese. Enjoy!

Oven-baked langos Hungria

Oven-baked langos by Katy “Oven-baked lángos !” When I first saw the sign at the Budapest Christmas fair years ago, I was puzzled. What is lángos about if not deep-fried greasy goodness? But judging from the crowds gathered around the stand, where a clay oven was stoked with wood and slabs of speckled dough were rotated in to bake over the coals, there must be something worthy of attention. Töki pompos is the Hungarian name for this specialty, and once I got my hands on a piece I understood why fair-goers waited in the icy wind for their own slice. Soft dough with an artery-busting topping of sour cream, onions, bacon and cheese is just what you need to fortify yourself for braving the crowds at the vásár. Even if you don’t make it to the fair, this is easy to make at home, although you might need to open a window and let in some fresh air to really recreate the atmosphere. Print recipe Oven-baked lángos (Töki pompos) Since I’m not a porkophile, I leave the bacon off my piece, and just go a little heavier on the smoked cheese. If you don’t feel like making dough yourself, prepared pizza dough will work in a pinch. Ingredients Serves 4-6 8 oz/220 grams floury potatoes (about 1 large potato) 2½ cups/320 grams flour 1 tsp instant yeast 1 tsp salt 2/3 cup/160 ml water, reserved from cooking the potatoes For the topping 1 cup/200 grams sour cream 2 large cloves garlic 4 oz/110 grams thick-cut bacon, cubed (optional) 1 large purple onion, thinly sliced 4 oz/110 grams smoked cheese, grated Method Peel and roughly chop the potato; cook in a pot of boiling water until pieces are easily pierced with a fork, about 10 minutes. Drain, reserving 2/3 cup of the cooking water. Set the water aside to cool, and mash the potatoes. In a large bowl, whisk together the flour, yeast, and salt. Stir the mashed potatoes and water into the dry ingredients, and mix until the dough comes together. Knead the dough for 4-5 minutes until it is smooth and a bit sticky. Place the dough in a clean bowl, cover with plastic and leave it to rise for about 2 hours or until doubled. When the dough has risen, preheat the oven to 400 degrees F, 200 C. On a well-oiled baking sheet, roll or pat out the dough to about ½ inch (2 cm) thick, then bake for 8-10 minutes or until it is just beginning to turn golden. Set aside to cool. While the dough is baking and cooling, prepare your toppings. Chop the bacon, slice the onions, grate the cheese. Put the garlic through a press or use a microplane, and mix it into the sour cream. When the dough is cool enough to touch, spread on the sour cream, then sprinkle the onions and bacon evenly over the top. Sprinkle the cheese over it all. Return to the oven to bake another 10-12 minutes until the cheese has browned and the bacon is cooked. Slice and serve.

Toki pompos (pão de batata) hungaro 2 receitas

	Toki pompos 01 (pão de batata) hungaro Ingredientes: 50 g de farinha 2,5 g de levedura 2 pedaços de casca, cozidos de batata (cerca de 1 krumplinyomónyi) 1 colher de sopa de óleo 2 xícaras de creme de leite 3 dentes de alho 2 cabeças de cebola vermelha carne ou bacon em cubos de bacon pouco de leite açúcar sal queijo Emmental ralado Preparação: O fermento no leite morno com açúcar felfuttatjuk. O ninho é preparada de farinha, coloque as batatas cozidas em puré, fermento, óleo, sal a gosto. Massa elástica é preparada com água quente, exercite-se bem. Deixe crescer em lugar quente por duas vezes, e depois levemente deslocar kiolajozott fazemos e aprox. 1 a 1,5 cm de espessura são fornecidos. Asse a 200 graus por aprox. 8-10 minutos. Os pompos semi-acabados removido, o top 1 colher de sopa de farinha de trigo e creme de leite misturado com propagação de alho ralado e polvilhe com a cebola cortada vermelha, bacon picado e queijo grosseiramente ralado. O megdíszített pompos de volta para a aprox forno, e. Leve ao forno por mais 5 minutos, até que o pão é cozido massa pronta, e megpirul topo.
	Toki pompos 02 Abertura Galeria Ingredientes: 50 g de farinha 2-3 batatas cozidas 1 pacote de fermento de padeiro 20 onças de bacon 1 cabeça de cebola roxa 4-5 dentes de alho 5 xícara de creme azedo 15 a 20 onças de queijo Preparação: As batatas cozinham, rompendo e adicione o fermento misturado com a farinha. Talvez o főzőlevét batata utilizada para a construção. Seja apenas um pouco, adicione um pouco de sal. Uma lata que oferecem horas após a emergência assado metade,. Retirado do forno, e já foi encontrado no alho, leite triturados, misturados com uma escova de bacon picado (não sentir pena de a matéria-prima), polvilhe com cebola roxa picada laskára, em seguida, retornou ao forno por aprox. 10 minutos. No final da cozedura polvilhe com o queijo ralado. Cserszegi tempero melhor para ele. Nota: