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Langos, Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato yeast dough.!ariations are to serve langos with sour cream and dill or shredded "mmenthaler or #ruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version. $akes % Hungarian &angos 'rep Time( 1) minutes *ook Time( ) minutes Total Time( +, minutes Ingredients: 1 large potato, boiled, peeled, mashed and kept warm + 1-+ teaspoons instant yeast .not rapid rise/ 1 teaspoon sugar 1 0-% cups all purpose flour 1 tablespoon vegetable oil 0-% teaspoon salt 1-+ cup milk + cloves garlic, cut in half Preparation: 1. 'lace the ingredients in the order given, e1cept the garlic, in a mi1ing bowl. 2sing the paddle attachment, combine the ingredients until well moistened.

+. 0. %.
).

Switch to the dough hook and knead for ) to 3 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled. Separate dough into % portions, shape into a round and place on a lightly floured board. *over and let rest +, minutes. 4n a large skillet, heat 1 inch canola oil to 0), degrees. 5latten and stretch dough to about an 6 inch diameter. 5ry one at a time about + minutes per side or until golden. 7rain on paper towels. Serve hot rubbed with garlic clove and sprinkled with salt. !ariations include topping with sour cream and chopped dill or shredded "mmenthaler or #ruyere cheese. 8r, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.

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1 lb. flour 3/4 lb. mashed potatoes 1 tsp. sugar 1 pkg. dry yeast 1/2 tsp. salt 1 c. milk Oil to deep fry 'ut yeast in lukewarm milk with sugar and let rest 1) minutes. 4n another bowl mi1 the flour and mashed potatoes and make a well and add the yeast mi1ture and begin to blend. 9hen well mi1ed immediately knead until smooth and satiny.&et rise in warm place covered with a clean cloth until dough has doubled its size. 'unch down then take a piece about the size of a large hand and pat until it is about + inches thick. Then drop into the hot oil and cook on both sides until golden brown.

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3 c. flour 1 pkg. yeast 1 pinch salt 1 tsp. sugar 1 c. water 1 pat butter $elt butter in a saucepan: add water and heat them until warm .1,) 11) degrees/. 'our into a large bowl. ;dd yeast and sugar to bowl and let stand for few minutes for yeast to soften.;dd + cups flour to bowl and beat with electric beater until well blended. ;dd the rest of flour to bowl and knead on lightly floured surface until dough is smooth and elastic. Place dough in a greased bowl. Cover with dampened paper towel and let dough raise for 1 hour. Punch down and roll dough on floured surface to 1/8-inch thickness. Cut in desired pieces and fry in hot oil until slightly brown. Dry them on paper towel. Rub langos with fresh garlic before serving 4 FRIED POTATO COOKIES (KRUMPLI LANGOS)

Cook 2 pounds potatoes and mash them add 1 egg some salt and enough flour to make a firm dough, about

3 cups. Knead the dough well. Roll out 1/2 inch thick and cut into circles (for the children cut out stars). Fry in hot oil only in grease in black iron frying pan 1/2 high. Make sure the langos is cooked on both sides.

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1.5 cups of potato, boiled, peeled, mashed, and cooled 2.5 tsp instant yeast 1 tsp sugar 1 3/4 cups AP flour 1 tbsp veggie oil 3/4 tsp salt 1/2 cup mil !arm the mil to about 1"" degrees # $ mi% &ith the yeast $ sugar. 'et sit for 1" minutes. (i% the potatoes &ith the flour, salt, and oil. Add the starter and nead for 1" minutes. Place in a bo&l and cover) let rise one hour. Punch do&n the dough, divide into 4 e*ual portions and form them into uniform balls. 'et them rest for 2" minutes, covered, on a floured surface. +o& for the fun part ... frying, -n a s illet, heat about 1. of oil at 35" degrees #) - used a canola/olive oil blend /ma e sure of your oil0s smo e point before frying1. 2ather than roll out the dough, you &ant to pic it up and gently pull it out into a cicular shape3

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Sastojci Broj osoba: 6 osoba

Sastojci za dizano tijesto:


1 kgglatkog brana 500 mltekueg jogurta 40 gkvasca 1 licaeera male li!icesoli 1 kom"raka za "ecivo # komjaja 1 alicamlijeka 0$5 lulja za "renje %biljno$ maslinovo&

Priprema
'rijeme "ri"reme:60 min

(rosijte brano s "rakom za "ecivo$ dodajte ostale sastojke i dignuti kvasac u to"lom mlijeku i lici eera i umijesite mekano tijesto$ ali da se ne lije"i "revie za "odlogu$ toliko da se bude dalo s njim raditi) *ijesto stavite u "lasti!nu zdjelu i "okrijte "rozirnom +olijom i ostavite "ola sata dizati) ,ok se digne vadite -r"ice tijesta veli!ine jabuke i sloite u lo"tice$ "odlogu malo nauljite i rasteite svaku lo"ticu na veli!inu tavice u kojoj ste zagrijali ulje te stavite "ei na vrue ulje) ,ok se "eku nek budu naj"rije "oklo"ljeni nekoliko minuta$ a onda "rovjerite vilicom da li nisu "resvijetli is"od i dok se malo zarumene okrenite i jo "ecite nekoliko minuta$ +ino e se dizati i na"u-nuti mje-urii zraka) (e!ene langue stavljajte na "a"irnate ubruse da malo u"iju ulje i servirajte jo vrue) .oete i- "remazati ketc-u"om ili nasjeckanim !enjakom ili naribanim sirom %/auda$ *ra"ist&$ majonezom$ "renim lukom ili "reljevom "o vlastitoj elji) (ecite langue svojoj obitelji i "rijateljima koji e biti oduevljeni i uivajte000 ,1B23 *45000

Posluivanje *ijesto za langue je "rakti!no jer ga moete "okriti "rozirnom +olijom i !uvati u -ladnjaku i do tjedan dana$ te "ei "o "otrebi$ a okus langua je izvanredan) 6S(31B271: -tt":88999)coolinarika)com8slika8#: 54; -tt":88999)coolinarika)com8slika8#:404; 3

Listii (Jastuii)
Ovi slani "kolai" su nekad bili specijalitet umadijskog kraja, ali i u delovima Vojvodine. U umadiji se zovu listii, a u Vojvodini jastuii. Vrlo su ukusni i za decu super. epi su i sutradan.

Vreme pripreme 90 min.

Sastojci:za 6 porcija

pola litra mleka, !mo"e pola vode, pola mleka# $ jaja $ kaiice soli brano margarin

Nain pripreme: Umutiti dobro viljukom dva cela jaja, dodati soli, pa mlakog mleka. Zamesiti glatko

testo i razvui ga na dasci ne mnogo tanko, premazati dobro umuenim margarinom, presaviti ga kao kad pravite masnu pogau i ostaviti !"tak minuta. Potom razoklagijati opet ni debelo ni tanko, namazati jo jednom margarinom, opet presaviti i ostaviti. Posle toga razvui to tanje u veliki kvadrat. #ei trake po du$ini, pa svaku traku na kvadrate. Pr$iti na vreloj masti, a ne zejtinu, jer je mnogo ukusnije. %vo se s pravom mo$e nazvati specijalitet, jer kad ispr$ite mo$ete da &ilujete sremskim sirom, seckanom unkom, keapom, proto za decu je idealna veera ili doruak. 6
Priprema 'rijeme "ri"reme: 15 min

1) Sve sastojke staviti uvanglicu$ brasno dodavati "oste"eno$ jer meni nije "oku"ilo svi- 18# kg)3azvuci na "loci iseci kao mekike i mozete odma- "eci0
Sastojci - 'roj osoba: ( osobe

testo
1jaje 1 ravnakas)soli 1 casajogurta 1"rasak za "ecivo 500gr)brasna

uljeza "rzenje

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