Hungarian Country Bread Recipes

HUNGARIAN FRIED LáNGOS

Steps:

• Gather the ingredients.
• Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.
• Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.
• Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.
• Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.
• Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.
• In a large skillet, heat an inch of canola oil to 350 F.
• Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.
• Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.

HUNGARIAN COUNTRY BREAD

Steps:

• Dissolve yeast in water (if using dry yeast, follow instructions).
• Add most of the flour and the salt.
• Knead vigorously by hand for 5-10 minutes.
• Let rise, covered, to double size (1-2 hours).
• Heat the oven to 450 deg F/ 230 deg C.
• Knead again, vigorously, for 5 minutes.
• Shape one big, round loaf and put on a greased baking tray.
• Cover and let rise for another 45 minutes.
• Make a few cuts in the loaf with a razorblade.
• Bake in the oven for 10 minutes.
• Reduce heat to 400/200 deg and bake another one hour.
• The crust should become quite brown.
• Turn off the oven, take out the bread, and brush the bread with water.
• Put it back in the oven for 15 minutes.
• Let cool uncovered.

HUNGARIAN CHRISTMAS BREAD

Steps:

• In a small cup, dissolve the yeast and sugar in the water. Let stand for a few minutes.
• Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon peel, and.
• milk in a large mixing bowl. Then add 2-1/2 cups of flour alternately with the yeast mixture. Blend the dough well.
• Turn the dough out onto a floured board. Knead for about 10 minutes until the dough is smooth and not sticky.
• Add more flour as necessary. Put the dough into a greased bowl, turning so the top is greased. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
• While the dough is rising, prepare the filling:.
• Combine the poppy seeds, sugar, raisins, milk, and the rest of the lemon peel in the top half of a double boiler. Cook it over hot water until the mixture is of spreading consistency. Stir constantly. It should thicken in about 10 minutes. Remove from heat and cool to room temperature.
• Punch the dough down, divide in half, and roll each piece into a long rectangle about 1/4-inch thick.
• Spread the filling on top of each piece, then roll up. Pinch the seams together so the filling can't come out.
• Place the rolls on a large greased baking sheet and brush with the glaze.
• Cover the rolls with wax paper laid across water glasses so the paper doesn't touch the dough. Let rise again for 30 minutes.
• Apply a second coat of glaze.
• Bake the loaves in a preheated 325 F oven for about an hour. If the top browns too rapidly, cover loosely with aluminum foil. Cool on a wire rack.