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Langos

langos recipe

Coming from central Europe, I’ve been feeling obliged to introduce langos to you for quite some time.

Because langos is immensely typical for the region where I live. Because langos is gorgeous. Because I’ve been munching on it my whole life. And because I simply love it…

 
 

langos recipe

‘And what is langos then?’, you might ask. Well, the answer is really simple – it is a deep fried flat bread served with various toppings – garlic, sour cream and cheese being the most typical ones.

In certain regions of Europe, langos can be found almost everywhere, offered as street food, served fresh and warm.

To put it short, langos is a divine thing that you neeeeeed to make too… it’s really easy… 🙂

 
 

langos recipe

To make a bunch of langos, first, in a bowl or saucepan, add the warm milk, sugar and yeast, mix to combine and allow to rest for about 20 minutes.

In a large bowl or the bowl of your stand mixer, place the cake flour, eggs, sour cream and salt.

When the milk-sugar-yeast mixture has rested enough, pour it in the flour-eggs-sour cream-salt mixture and knead (either by hand or with your stand mixer) until a smooth dough ball forms that no longer sticks to the sides of the bowl.

Cover the bowl with a plastic wrap and place in the fridge for about 8 hours (overnight). The dough will rise considerably so make sure there’s enough room left in the bowl for the dough to rise.

 
 

langos recipe

After the dough has rested enough, remove it from the fridge.

I was only going to use half of the dough for my first batch and the rest went back in the fridge to be used the other day.

 
 

langos recipe

Cut the dough into about 16 pieces (since I was only using half of the dough this time, I cut it to 8 pieces).

 
 

langos recipe

Form a neat ball out of each cut portion of the dough.

 
 

langos recipe

Place the dough balls on a oiled plate, cover with a plastic wrap.

 
 

langos recipe

Allow to rise for about 30 minutes.

 
 

langos recipe

Pour vegetable oil in a frying pan so that it reaches about ⅓ inch (1 cm) up the sides of the pan. Place the frying pan over medium heat.

Place one of the dough balls on a generously oiled plate and with oiled hands (this is important), stretch it out into a round shape, with the center being thinner than the edges. The dough round should be about 8 inches (20 cm) wide.

 
 

langos recipe

Carefully transfer the dough in the hot oil (be careful here, the oil will be very hot).

 
 

langos recipe

Fry it on one side until golden brown.Then turn and fry on the other side until golden brown too.

 
 

langos recipe

Use a paper towel to soak up the excess oil.

Repeat with the rest of the dough balls.

 
 

langos recipe

And take a little while to admire the pile of the golden deliciousness you have just created. Yummy!

 
 

langos recipe

Serve warm with the toppings of your choice.

My favorite is minced garlic. Or sour cream-cheese-ketchup. Or mayonnaise. Have I just mentioned them all? Oh my! 🙂

Enjoy!

Love,
Petra

 

4.0 from 1 reviews
Langos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16 pieces
 
Ingredients
  • 1¾ cups (400 ml) milk, warm
  • 2 packets (4 tsp/14 grams) instant dried yeast
  • 1 tsp sugar
  • 8⅓ cups (1 kg) cake flour
  • 2 eggs
  • 1 cup (250 ml) sour cream
  • 3 tsp salt
  • Toppings to choose from: minced garlic, mayonnaise, sour cream, grated cheese, ketchup
Instructions
  1. In a bowl or saucepan, add the warm milk, sugar and yeast, mix to combine and allow to rest for about 20 minutes.
  2. In a large bowl or the bowl of your stand mixer, place the cake flour, eggs, sour cream and salt.
  3. When the milk-sugar-yeast mixture has rested enough, pour it in the flour-eggs-sour cream-salt mixture and knead (either by hand or with your stand mixer) until a smooth dough ball forms that no longer sticks to the sides of the bowl.
  4. Cover the bowl with a plastic wrap and place in the fridge for about 8 hours (overnight). The dough will rise considerably so make sure there's enough room left in the bowl for the dough to rise.
  5. After the dough has rested enough, cut it into about 16 pieces (the dough can stay refrigerated for about 2 day, so if you do not want to use it all, you can just make a few pieces of langos, return the rest of the dough in the fridge and use it later/the other day).
  6. Form a neat ball out of each cut portion of the dough.
  7. Place the dough balls on a oiled plate, cover with a plastic wrap and allow to rise for about 30 minutes.
  8. Pour vegetable oil in a frying pan so that it reaches about ⅓ inch (1 cm) up the sides of the pan. Place the frying pan over medium heat.
  9. Place one of the dough balls on a generously oiled plate and with oiled hands (important), stretch it out into a round shape, with the center being thinner than the edges. The dough round should be about 8 inches (20 cm) wide.
  10. Carefully transfer the dough in the hot oil (be careful here, the oil will be very hot).
  11. Fry it on one side until golden brown.Then turn and fry on the other side until golden brown too.
  12. Use a paper towel to soak up the excess oil.
  13. Repeat with the rest of the dough balls.
  14. Serve warm with the toppings of your choice.

 

Strawberry Meringue Squares

strawberry meringue squares

If you are in the mood for a little adventure of a dessert kind, this Strawberry Meringue Squares are definitely the right choice for you… 🙂

 
 

strawberry meringue squares

By making this recipe you will be rewarded with wonderful cake squares where the bottom layer is as light as a cloud, fluffy and full of vanilla flavor. There will be strawberries mixed in to add freshness and the most amazing scent. And it will all be generously covered with a layer of luscious meringue, crispy on top and beautifully soft underneath, that will melt in your mouth as you eat it.

This cake is an adventure, something new and sinful in every layer.

And here’s how you can make it…

 
 

strawberry meringue squares

To make the meringue squares, first, place the egg yolks, 7 tbsp sugar, butter, flour, warm milk, yeast, salt and vanilla extract in the bowl of your electric mixer. Mix/knead until smooth batter/dough forms. (Keep the egg whites refrigerated while you are making the dough.)

 
 

strawberry meringue squares

Line a 13 x 9 x 2-inch (32 x 23 x 5-cm) baking pan with parchment paper – cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the cake from the baking pan once it’s baked). Pour the dough in the baking pan.

 
 

strawberry meringue squares

Spread it over the bottom of the pan evenly.

 
 

strawberry meringue squares

And now onto the lovely delicious strawberries.

 
 

strawberry meringue squares

Rinse the strawberries, cut off the tops and halve them.

 
 

strawberry meringue squares

Just like this.

 
 

strawberry meringue squares

Press the strawberry halves into the dough. Set the baking pan aside and allow the dough to rise for about 1 hour.

 
 

strawberry meringue squares

When the dough has risen, preheat the oven to 320 °F (160 °C), with the rack placed in the bottom third of the oven.

Whisk the egg whites until stiff peaks, then add 2 cups + 1 tbsp (250 grams) confectioners sugar and whisk until soft peaks.

Pour the egg white mixture over the strawberry dough.

 
 

strawberry meringue squares

Even out the surface.

 
 

strawberry meringue squares

Then, using a tablespoon, form peaks on the surface.

 
 

strawberry meringue squares

Place the baking pan in the lower third of the oven and bake for 45 minutes. If the top of the meringue gets too brown, cover it with aluminum foil.

Remove the cake from the oven and let cool.

 
 

strawberry meringue squares

Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan.

 
 

strawberry meringue squares

Cut into squares.

 
 

strawberry meringue squares

And enjoy!

 
 

strawberry meringue squares

There is definitely a lot to enjoy… 🙂

 
 

strawberry meringue squares

Mmmmmm!

With lots of love,
Petra

 

5.0 from 1 reviews
Strawberry Meringue Squares
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 2½-inch (6.5 cm) squares
 
Ingredients
  • FOR DOUGH:
  • 4 egg yolks
  • 7 tbsp confectioners sugar
  • ⅔ cup (150 grams) unsalted butter, softened
  • 2 cups + 1 tbsp (280 grams) all-purpose flour
  • ⅓ cup + 2 tbsp (100 ml) milk, warm
  • 1 tsp instant yeast powder
  • pinch salt
  • 1 tsp vanilla extract
  • 20 strawberries, halved
  • FOR MERINGUE:
  • 4 egg whites
  • 250 grams confectioners sugar
Instructions
  1. Place egg yolks, 7 tbsp sugar, butter, flour, warm milk, yeast, salt and vanilla extract in the bowl of your electric mixer. Mix/knead until smooth batter/dough forms. (Keep the egg whites refrigerated while you are making the dough.)
  2. Line a 13 x 9 x 2-inch (32 x 23 x 5-cm) baking pan with parchment paper - cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the cake from the baking pan once it's baked). Pour the dough in the baking pan and spread it over the bottom evenly.
  3. Rinse and halve the strawberries. Press them into the dough. Set the baking pan aside and allow the dough to rise for 1 hour.
  4. When the dough has risen, preheat the oven to 320 °F (160 °C), with the rack placed in the bottom third of the oven.
  5. Whisk the egg whites until stiff peaks, then add 2 cups + 1 tbsp (250 grams) confectioners sugar and whisk until soft peaks.
  6. Pour the egg white mixture over the strawberry dough, even it out. Then, using a tablespoon, form peaks on the surface.
  7. Place the baking pan in the lower third of the oven and bake for 45 minutes. If the top of the meringue gets too brown, cover it with aluminum foil.
  8. Remove the cake from the oven and let cool. Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan. Cut into squares!
  9. Enjoy!

 

Coconut Cookies And A GIVEAWAY!

coconut Easter cookies and giveaway

Aren’t these just lovely?

I know, introducing a recipe and getting all emotional right there in the first sentence might seem a little weird, but with these cookies I can do or think or act no other way. I just looove them.

The whole story is that I’ve been a big admirer of stamped cookies for quite some time. And when I found this cookie stamp set in a store the other day, I just could not leave it there. I got myself an Easter set, a set with with the geometric patterns and a Christmas set as well. With the boxes looking all sweet and adorable in my shopping basket, it suddenly occurred to me that you could actually like them too… so I went ahead and grabbed another piece of each set to share with you.

And that is the story of me and 6 cookie stamp sets that I ‘somehow’ found myself bringing home. Ha!

Oh, and then there’s another story about these lovely and delicious Coconut Cookies which needs to be told as well.

But first things first, the GIVEAWAY…

 
 

coconut Easter cookies and giveaway

Because Easter is just around the corner, and because I love you very much, I am giving you a chance to win this cookie stamp set. So yes, the winner of this contest will win a stamp set with 6 cute Easter patterns to play with.

TO ENTER:

To enter the contest, just answer this simple question: WHAT IS YOUR FAVORITE EASTER DISH OR DESSERT OR TREAT? (Leave your answer in the Comments section of this post please.)

Extra Entries:

For extra entries, spread the word about this contest on one or more social network sites of your choice (Facebook, Twitter or others) and leave a separate comment about it in the Comments section of this post. Thank you!

… So together you have many, many, many chances to win 🙂

This giveaway is open until March 17, 2016 and it is open worldwide. The winner will be selected at random and will be announced and contacted shortly after.

Good luck to everyone!

 
 

coconut Easter cookies and giveaway

And now for the Coconut Cookie recipe…

These cookies can be made with any kind of cookie cutter really, the one that you have on hand is perfectly fine. The cookies are full of coconut and vanilla goodness, they hold the shape while baking and they will taste great, stamped or not. 🙂

To make the cookies, in a bowl, mix all the ingredients.

 
 

coconut Easter cookies and giveaway

Form a smooth dough ball.

Place the dough on a plate, cover with a plastic wrap and refrigerate for at least 2 hours.

 
 

coconut Easter cookies and giveaway

Preheat the oven to 320 °F (160 °C) and line a baking sheet with parchment paper.

Place the dough on a floured surface and roll out to about 1/6-inch (4 mm) thickness.

Using a cookie cutter (cutters), cut out shapes.

With the cookie stamp set I was using, I first cut out a circle with a cutter part.

 
 

coconut Easter cookies and giveaway

And then, without moving the cutter part, I used the stamp part.

 
 

coconut Easter cookies and giveaway

I simply inserted the stamp into the cutter and gently pressed on the handle.

 
 

coconut Easter cookies and giveaway

Look! It made the cutest imprint in the dough. I was impressed!! Soooo impressed.

 
 

coconut Easter cookies and giveaway

There are 6 stamp patterns to choose from. One more lovely than the other.

 
 

coconut Easter cookies and giveaway

Love this game.

 
 

coconut Easter cookies and giveaway

Too cute.

 
 

coconut Easter cookies and giveaway

Now transfer your cookies, stamped or not, on a baking sheet.

 
 

coconut Easter cookies and giveaway

And bake at 320 °F (160 °C) for 12 minutes.

 
 

coconut Easter cookies and giveaway

They turned out looking great.

 
 

coconut Easter cookies and giveaway

Yum, yum.

Enjoy!

With lots of love,
Petra

 

5.0 from 7 reviews
Coconut Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 50 2¼-inch (5.5 cm) cookies
 
Ingredients
  • 2¾ cups (350 grams) all-purpose flour
  • 1¾ cups (200 grams) confectioners sugar
  • ½ cup + 1 tbsp (1 stick + 1 tbsp/130 grams) butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (I used dried)
  • ¾ cup (70 grams) unsweetened desiccated coconut
  • pinch of salt
Instructions
  1. In a bowl, mix all ingredients and form a smooth dough ball.
  2. Place the dough on a plate, cover with a plastic wrap and refrigerate for at least 2 hours.
  3. Preheat the oven to 320 °F (160 °C) and line a baking sheet with parchment paper.
  4. Place the dough on a floured surface and roll out to about ⅙-inch (4 mm) thickness.
  5. Using a cookie cutter (cutters), cut out shapes.
  6. Transfer the cookies on a baking sheet and bake for 12 minutes.
  7. Remove from the oven, after about 5 minutes transfer the cookies on a wire rack to cool completely.
  8. Enjoy!

 

This giveaway is sponsored by ZoomYummy.com.

The cookie recipe was inspired by the Tescoma recipe for Coconut Butter Cookies.

 

Nutella Stuffed Crêpes

nutella crepes recipe

We are having a pretty intense crêpe run here in the household of ours.

After making these Banoffee Crêpes a few days ago, the decision was made that more crêpes need to follow. I remembered a lovely recipe I saved the other day where crêpes and Nutella were made into a pair. And the best thing about the recipe was the cute way how the crepes were fold – it was a roll-like shape which makes you want to bite into it like it’s no one’s business. 🙂

So I gave the Nutella stuffed crêpes a try.

And we LOVED them.

The warm crêpes make Nutella wonderfully runny, with every bite tasting just amazingly indulging. Give them a try, you’ll be glad you did.

Here’s how to make them…

 

 

nutella crepes recipe

To prepare the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.

 
 

nutella crepes recipe

Make the crêpes just as shown in this Banoffee Crêpes recipe (steps 2 – 4).

 
 

nutella crepes recipe

Crack open a jar of Nutella and try to be strong at this point and not forget about your crêpes! 🙂

 
 

nutella crepes recipe

Spread Nutella over a crêpe in a thin layer.

 
 

nutella crepes recipe

Fold two opposite sides over the Nutella filling to about 1/4 of the crêpe’s width.

 
 

nutella crepes recipe

And roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side.

 
 

nutella crepes recipe

Just like this.

 
 

nutella crepes recipe

Repeat with the remaining crêpes.

Garnish with melted chocolate, if desired.

 
 

nutella crepes recipe

This is gooood, my friends.

Enjoy!

With lots of love,
Petra

Nutella Crêpes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 crêpes
 
Ingredients
  • 1⅓ cups (160 grams) cake flour
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) water
  • ¼ cup (50 grams) granulated white sugar
  • 1 egg
  • pinch of salt
  • vegetable oil (for cooking)
  • 6 oz (175 grams Nutella)
  • chocolate, melted (for garnish, optional)
Instructions
  1. To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
  3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  4. Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
  5. Repeat with the remaining batter.
  6. Spread Nutella over a crêpe in a thin layer, fold two opposite sides over the Nutella filling to about ¼ of the crêpe's width and roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side. Repeat with the remaining crêpes.
  7. Garnish with melted chocolate, if desired.

 

(This recipe was inspired by letthebakingbeginblog.com.)

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