I was assigned Bibi's Culinary Adventure as my partner. You really should check out her page. She has some amazing recipes. I especially enjoyed the European section and I think my brother is going to enjoy it as well. He spent 3 years working in Eastern Europe and we have tried and tried to get him to make some recipes for us. Maybe this section will jog his memory a bit.
We selected her Hungarian Fried Bread. In our area, close to the Oklahoma state line, we really enjoy Indian Tacos for street fair food. This bread recipe reminded me a lot of them and the boys were super excited that I was trying to make them at home. Here's the recipe:
Hungarian Fried Bread (Langoše)
4 cups Flour (500g)
1 cup Milk
1/2 cup Sour Cream
3.75 teaspoons Active Dry Yeast (25 g Fresh Yeast in original recipe)
1 teaspoon Sugar
1 teaspoon Baking Powder
½ teaspoon salt
In a small bowl mix together lukewarm milk and sugar. Sprinkle yeast on top. Let it sit for 5 minutes until yeast rises and is foamy.
When the yeast is ready in a large bowl mix together by hand flour, baking powder, salt, sour cream and yeast mixture until you have smooth dough.
Cover the dough and let it rest in the fridge for 1 hour.
Form little dough balls about the size of an egg from bread dough. Cover them with a lint free towel and let them rise in the room temperature for 20-25 minutes.
Heat oil on medium high (make sure you have enough oil so flat bread can swim in it).
Stretch individual bread balls into thin pancakes. Make sure that the middle is really thin. If you make a little hole that’s fine.
Fry flat bread on both sides until golden brown. The first side will take a couple of minutes and the second side will take about half the time of the first side.
Remove fried flat bread from the oil. I places on paper towels for a minute to let some of the oil drain and then placed in a warm oven until all were cooked.
Bibi’s Culinary Journey had a variety of ways her family likes to enjoy Hungarian Fried Bread. We tried several and added another way to enjoy it.
We tried it with olive oil and black cherry vinegar for dipping. Yum!
Pork Chalupa filling on top, it was almost like the Indian Tacos we buy from the street vendors. The boys loved it!
-A Kansas Farm Mom