Square, round, thin, braided, lumpy, stuffed, drizzled, drenched, soaked, dunked and smothered. Fried breads can be found all around the world, at home, in fine restaurants and in the street. “Beignet,” a traditional New Orleans treat, is one of the most universally recognized names for fried dough desserts; however, this same fried bread can be found in just about any cuisine! In the South, we have – what else – Krispy Kreme Doughnuts! (Just kidding).
According to the dictionary, a beignet is “A square doughnut with no hole, usually covered with mounds of powdered sugar, but sometimes coated with granulated sugar and cinnamon.”
Below is a “small” list of what you might find when traveling in other regions, but they are all very similar to the beignet. The recipe is for the Hungarian Lángos. They are my favorite!
• Hungary – Lángos: Made from fried potato dough, the smell is heavenly, and they are smeared with the juice of a garlic clove. They can also be topped with Gruyere or Emmenthaler cheese.
• Okinawa – Andagi
• Italy – Fritole (sweet fritters) – Also spelled: fritule, fritelle, frittelle, fritella. Common in Venice during the period of carnival, and in Istria, they are served for Christmas and Easter.
• South America, Spain, Chili: Various spellings include: bunuelos bimuelos, birmuelos, bermuelos, burmuelos and bunyols. All are deep-fried breads made from yeasted dough, and then drenched in syrup of brown sugar, cinnamon, and sometimes, guava.
• Africa – Koeksisters (pronounced “cook-sisters.”) Sticky, sweet, Koeksisters originated from the Malayan slaves brought to Cape Province by the European settlers. The Malays made this deep-fried spiced fritter in round balls. The Afrikaan version is shaped like a short, fat plait.
• Germany – Krapfen - Also spelled krapffen. The English translation of krapfen is the cruller.
• Greece – Bimuelos or Loukoumades. The most traditional Hanukkah treat for Sephardi Jews who come from Greece and Turkey. Bimuelos (or burmuelos) is the pastry’s Judeo-Spanish name, loukoumades, the Greek one, and lokma is its Turkish one.
• Spanish American –Sopai-pilla – [soh-pi-PEE-yuh] (Also spelled sopapilla, sopaipa.) A favorite Southwestern dessert, usually served with honey or syrup flavored with anise or cinnamon.
As they say in New Orleans, Laissez le bon temps rouler, or Let the good times roll!
Lángos
1/4 oz dry yeast
3 tsp. sugar
1/4 cup warm water
1 cup milk, room temperature
1 egg yolk, room temperature
1/2 cup mashed potato
1/4 cup butter
1 clove garlic, crushed
2 tsp salt
4 to 4 1/2 cups all-purpose flour
6 cloves garlic, peeled and halved for rubbing over the top
Dissolve yeast and sugar in warm water. Let stand about 8-10 minutes. Add milk, egg yolk, potato, butter, garlic, salt, and 1 to 1 1/2 cups of flour. Beat at medium speed for two minutes. Stir in remaining flour to make soft dough.
On lightly floured surface, knead dough six to eight minutes, until tacky, but not sticky. Put dough back in bowl; cover with damp towel; let rise until doubled. Punch dough down and knead for 30 seconds. Cover and let rest for 10 minutes.
On floured surface, roll into 24” x 6” square, 1/2” thick. Cut into 4” x 3” squares. Cut three diagonal slashes about 2” long across the top of each. Cover with towel and let rest 20 minutes.
In large heavy skillet or Dutch oven, heat 2” of vegetable or peanut oil to 370 degrees. Fry langos in the oil until golden brown, and drain on paper towels. Rub cut garlic over each piece of bread and sprinkle each with salt. Serve warm. Makes 12.
Kay Bona can be contacted, The Daily Record, 501-374-5103, or by e-mail at [email protected].