Ah, yes! Lángos — the iconic Hungarian street food: deep-fried, pillowy, golden flatbread, usually slathered with garlic butter, sour cream, or cheese. Let’s make it authentic. 🇭🇺🍞
🍞 Lángos (Hungarian Fried Bread)
Ingredients (Makes 6–8 lángos)
For the Dough
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500 g (4 cups) all-purpose flour
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1 packet (7 g / 2 tsp) dry yeast
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250 ml (1 cup) warm milk
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1 tsp sugar
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1 tsp salt
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2 tbsp vegetable oil
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Optional: 1 egg (makes dough richer, but traditional recipes may skip)
For Frying
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Vegetable oil (enough for deep frying)
For Topping
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3–4 cloves garlic
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2–3 tbsp water or oil (to make garlic spread)
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Sour cream
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Grated cheese (optional)
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Optional: ham, smoked salmon, or other toppings
👩🍳 Instructions
1. Make the Dough
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In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
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In a large bowl, combine flour and salt.
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Add yeast mixture and oil (and egg if using).
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Knead 10 minutes until smooth and elastic.
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Cover and let rise 1–1.5 hours until doubled in size.
2. Shape the Lángos
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Punch down the dough.
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Divide into 6–8 equal portions.
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Flatten each piece into a roughly 1 cm / ½ inch thick oval.
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Slightly stretch the center with your fingers — traditional lángos has a thinner middle.
3. Fry
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Heat oil in a deep pan to 175–180°C (350°F).
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Fry each lángos 2–3 minutes per side until golden brown.
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Drain on paper towels.
4. Add Toppings
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Mix minced garlic with a little water or oil and brush onto hot lángos
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Spread sour cream generously
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Sprinkle cheese or add additional toppings if desired
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Eat hot for best taste
✨ Tips for Perfect Lángos
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Dough should be soft but not sticky; adjust flour or milk as needed
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Oil temperature is key: too hot → burns outside, raw inside; too cool → greasy
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Traditional Hungarian topping = garlic + sour cream + grated cheese
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Sweet versions exist too: powdered sugar, jam, or Nutella
If you want, I can also give a shortcut “oven-baked lángos” version that’s lighter but still fluffy and delicious — perfect if you want less oil.