Cover and let rise for another 45 minutes. Though totally different from the fried version, it’s a pretty good bread. Place the potato in a pot of water, and cook over medium heat until very soft.

Divide the dough into 6 parts. It was eaten as a provision for soldiers and among civilians. During and after World War II a hard fruit slab that could be sliced was referred to as Hitlerszalonna. Thanks for your great post. The recipe is from the Swedish magazine "Allt Om Mat". Make a few cuts in the loaf with a razorblade. It’s usually eaten as a snack.

Add the butter and the mashed potatoes, beat for another minute, then cover with plastic wrap, and let rest for about 1 hour. Where do I start. All Rights Reserved. The toppings of choice are grated cheese and sour cream, but there are many variations. 219 %. Szalonna can be cooked over a pit. This involves cutting the szalonna into long chunks or cubes, spearing them, and roasting them over an open fire. Interesting dough recipe! (Of course, my posting such a simple recipe has ulterior motives that shall be revealed soon…). […] [The] ancestor of flat breads was the panis focacius attributed to the Romans (of which derives also the Italian flat breads called focaccia). The szalonna (or "greasy" or "dirty") bread is often served with brandy or beer; in many families, "Opening Day" has become a rite of passage for families of American-Hungarian descent, where traditional family stories and customs are shared as a part of the meal. [2] Once it starts to sizzle and drip with fat, the szalonna is removed from the fire and the fat is allowed to drip onto a slice of freshly baked bread. 1 tbsp sugar It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. Anyway, let’s get back to the lángos. Ham, sausage, cabbage, mushrooms, quark, and butter work great, as well, and you can even make a stuffed version with some of these ingredients.

10.5 oz milk, lukewarm Knead vigorously by hand for 5-10 minutes. I believe they make most of their condiments in-house, too. As a child we did this every summer, at my Uncle Louie's cottage,Hines park, in our back yard, any time we cooked outside over a fire of any kind. Drain on paper towels, add toppings, and serve immediately. Divide the dough into 6 parts. The fritters are great by themselves, […]. your own Pins on Pinterest You might even encounter this fat-soaked snack in neighboring countries like Austria, Germany, Czech Republic, Serbia, or Romania. The Hungarian tribes lived around the Ural Mountains until the 8th century, while the Roman Empire had disintegrated in the 5th century and hadn’t expanded much farther East than the shores of the Black Sea. Young children are given their first taste of the bread at that time. Yummy! Looks a bit with the -very different in ingredients- “Tiganopsomo” (Greek fried bread, usually stuffed with feta) , […] I published my recipes for lángos and goulash sauce, I promised that these were the building blocks for more complex dishes. I’m very interested to see your take on this idea! Mix in the yeast mixture and the rest of the milk on low speed. I was born in Hungary, many of the foods are heavy and Yes I’ve been to Korzos Haus (review here), and damn, you’ve discovered my secret plan – the langos goulash burger . The […], […] perch fritters use a modified version of my langos dough, with hard cider added to turn it into a thick batter.

Total Carbohydrate It takes some time to prepare, but is very cheap and very appreciated. Everything pickle-y I’ve had there has been very good. Transfer to baking sheets, c. Bake the lángos in a 450 F oven for 5 minutes, Brush the tops with olive oil, then bake for another 5-7 minutes, until golden brown. They make a burger that’s wrapped in langos and it’s delicious. Discover (and save!)

[…]. Deep-fry each lángos until golden brown on both sides, flipping it only once if possible. Add the yeast mixture and remaining 1/2 cup milk, and mix until well incorporated. Wow. This is a traditional Hungarian bread with a hard, crispy crust.

© Florian Pinel 2010-2019. Reduce heat to 400/200 deg and bake another one hour. Shape one big, round loaf and put on a greased baking tray.

My hungarian mother NEVER put anything but flour, yeast, sugar (for the yeast) water, salt, and oil in her LOUNGOUSH and never anything other than salt on after except powdered sugar if we wanted sweet. Greasy Bread Szalonna Monday, July 15, 2013. Your Hungarian mother lived in a totalitarian country with recurring food shortages and she doesn’t write a food blog. The szalonna (or "greasy" or "dirty") bread is often served with brandy or beer; in many families, "Opening Day" has become a rite of passage for families of American-Hungarian descent, where traditional family stories and customs are shared as a part of the meal. For those of you who would prefer a lighter option, I’m also giving a recipe for the original baked lángos. 1.8 oz butter, melted, lángos dough Argh, sorry! I suspected you might have something like that up your sleeve. Szalonna is Hungarian for fatback made of smoked pork fat with the rind and is traditional in Hungarian cuisine.

. canola oil (for deep-frying). This dish was considered to be peasants' food since the most important aspect was the fat, discarded by wealthier Hungarians. Let rise, covered, to double size (1-2 hours). Remove from the heat, transfer to a cooling rack, and let cool. Wikipedia reveals some interesting facts about the etymology of the word: The name comes from láng, the Hungarian word for flame. Sliced cucumber, red onion, green peppers, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it off.

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