Ah, Lángos — the iconic Hungarian fried bread, soft on the inside, slightly crispy on the outside, often topped with garlic butter, sour cream, or cheese 🥖✨. Here’s a classic recipe:
🥖 Hungarian Lángos
Ingredients (makes 4–6 pieces)
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp sugar
- 1 cup (240 ml) warm milk (110°F / 43°C)
- 2½ cups (315 g) all-purpose flour, plus extra for dusting
- ½ tsp salt
- 2 tbsp vegetable oil, plus more for frying
Optional toppings:
- Minced garlic + melted butter
- Sour cream
- Grated cheese
- Optional: ham, herbs, or other toppings
Instructions
- Activate yeast: In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Make dough: In a large bowl, combine flour and salt. Add yeast mixture and 2 tbsp oil. Mix to form a soft dough.
- Knead: On a floured surface, knead 5–7 minutes until smooth and elastic.
- Let rise: Place dough in a lightly oiled bowl, cover, and let rise 1–1.5 hours, until doubled.
- Shape pieces: Punch down dough. Divide into 4–6 balls. Flatten each into a disk ~½ inch thick.
- Heat oil: In a deep skillet or frying pan, heat ½–1 inch vegetable oil over medium heat.
- Fry: Fry each disk 2–3 minutes per side until golden brown. Drain on paper towels.
- Add toppings: While still warm, brush with garlic butter and/or spread sour cream, cheese, or other desired toppings.
Tips
- Crispier exterior: Fry at medium heat; too hot will burn the outside before cooking through.
- Soft interior: Let dough rise fully and don’t over-flatten the disks.
- Variations: Sweet langós is also common — spread with powdered sugar or jam.
- Make ahead: Dough can be refrigerated overnight; fry when ready.
I can also give a shortcut version using self-rising flour and no yeast — still soft and fried, ready in under 30 minutes.
Do you want that quick version?
