Recipe: Lángos

As promised, here is a recipe for lángos. Don’t let the long ingredient list intimidate you: these are super easy to make and very, very tasty.

For the dough:
25 grams (.9 oz) yeast
100 milliliters (3.4 oz) milk, lukewarm
500 grams (18 oz) flour, divided
250 milliliters (8.5 oz) water
20 grams (.7 oz) sugar
5 grams (.18 oz) salt
oil for brushing the dough

For frying: Cooking oil (or lard)

To glaze:
Garlic (peeled and crushed)
Salt
Oil

For serving (optional):
175 grams (6.2 oz) sour cream
Chives
Salt
Pepper

1. Prepare the dough: dissolve the yeast in the lukewarm milk and stir in 100 grams (3.5 oz) flour. Allow to rest covered in a warm place about 30 minutes.

2. After 30 minutes, knead the starter with the remaining dough ingredients (except the brushing oil). Let the finished dough rest in a warm place for 10 minutes.

3. Divide the dough into equal parts weighing about 110 grams (3.9 oz) each and shape into round balls. Place the balls on a lined baking tray, flatten, and brush with a little oil. Let rest at room temperature for half an hour.

4. Peel and crush the garlic, and toss it with oil and salt. Heat the frying oil to 175° C (about 350 F) in a deep pot. While the oil is heating, flatten the dough by hand into flat pancake shapes.

Lángos can be described as "circle-ish," so you really can't go wrong when shaping them.

Lángos can be described as “circle-ish,” so you really can’t go wrong when shaping them.

5. Once the oil is heated, fry the lángos on both sides until both sides are crispy. Drain the fried bread on a paper towel and sprinkle with the garlic/oil mixture.

6. If garnishing, mix the sour cream, chives, salt, and pepper. Add a dollop of this mixture to each piece of lángos.

Tip: You can wrap the oiled dough in foil and freeze it for up to one week without any loss of flavor. Follow the recipe through step 3 and after the dough has rested for 30 minutes, wrap each individual piece of flattened dough in foil. Bring to room temperature before frying.

Enjoy with some wurst and homemade sauerkraut, and of course a cold beer.

Enjoy with some wurst and homemade sauerkraut, and of course a cold beer.

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Lángos

Lángos are a Hungarian snack that are also popular in Vienna. They are fried flat bread served fresh out of the hot oil, and my favorite rendition involves a healthy dose of garlic on top. They are pretty much a street food: I’ve seen them at stands in Prater and the zoo, in the Christmas markets, and at my beloved snack shack in the Bauhaus parking lot.

This past weekend I learned that they are also available at the beach, because nothing says “waterside fun” like a large piece of fried bread and a can of beer:

That is my husband showing off the lángos; my arms are not that hairy.

My husband showing off the lángos.

In all seriousness, these are one of my and my childrens’ favorite snacks. Yes, “chidlren” in the plural! Considering the recipe looks easy and I know it’s something everyone in the family will enjoy, I am going to try to make a batch later this week. If all goes well I will share the recipe. Fingers crossed!

Schlosskeller Mailberg

We spent the weekend at Schlosshotel Mailberg, located in the village of Mailberg an hour north of Vienna and maybe 10 km from the Czech border. Mailberg is in the middle of Austria’s Weinviertel (“wine quarter”) and the castle is surrounded by rolling hills and vineyards.

Schloss Mailberg

Schloss Mailberg

In addition to a hotel, the castle’s property houses a church, wine cellar, and restaurant. The restaurant is called Schlosskeller Mailberg (“Palace Cellar Mailberg”) and we had a fantastic dinner there last night, accompanied by lots of great local wine and the sounds of the church choir singing during the Saturday night Mass.

Bärlauch is very popular in Austria this time of year: it is used to season everything from nockerl to mashed potatoes, and bärlauchcremesuppe is almost everywhere. It’s a type of garlic and it tastes great as a seasoning, but I’ve never tried the soup before. After I confirmed that bärlauch is wild garlic and I can indeed find it in the States, I tried a bowl of the soup. It had a sliced red pepper in it and the combination of pepper and garlic was fantastic. I am definitely learning how to make this soup.

Bärlauchcremesuppe

Bärlauchcremesuppe

For my main course I had homemade pickles, which came with a few slices of skin-on roasted chicken. It didn’t look overly appetizing or filling, but I was pleasantly surprised by how good it was. The pickles were served in the jar they had been canned in (I think they submerged the sealed jar in a pot of boiling water to warm up the contents) and consisted of baby corn, onions, and zucchini. The pickling juice was nice and tangy with a little bit of sweet, and the chicken went really well with it.

For dessert I had “Variation vom Rhabarber.”

Rhubarb, four ways.

Rhubarb, four ways.

The dessert was (left to right) rhubarb “chilli”, yogurt with rhubarb, and rhubarb compote. Across the top of the three jars are two slices of fried rhubarb with confectioner’s sugar on top. The “chilli” was rhubarb that had been diced and gelled with lime, garnished with a lime leaf. I am not 100% sure what was involved with the rhubarb yogurt because my daughter gobbled it up before I could get more than a bite. The rhubarb compote had a strong taste of clove in it.

In truth, the only part of the dessert that I was wild about was the fried rhubarb and I plan to recreate it by using my recipe for fried apples, substituting the rhubarb for apples. Overall, a great meal and a great weekend.

Recipe: Knoblauchcremesuppe

5 garlic cloves
2 T butter
3T whole wheat flour
3/4 liter (ca. 3 1/3 C) broth
1/4 liter (1 1/16C) milk
1/8 liter (ca. 1/2C) sweet cream

1. Finely dice the garlic cloves.
2. Melt the butter in a stock pot, then roast the flour in the melted butter.
3. Add the diced garlic to the butter/flour mixture and roast.
4. Pour in the broth and milk, and bring to a boil.
5. Reduce the heat and simmer the soup for about 20 minutes. Remove from the heat and stir in cream before serving.