Ah, Lángos — the beloved Hungarian street food 🍞🇭🇺! It’s a deep-fried flatbread, crispy on the outside, soft and airy inside, often topped with garlic, sour cream, cheese, or even sweet toppings like jam.
🍞 Hungarian Lángos
Ingredients (makes 4–6 lángos)
For the dough:
- 2 cups (250 g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml) warm milk
- 2 tbsp vegetable oil
- Optional: ½ cup (120 ml) warm water if needed
For frying:
- Vegetable oil (enough for deep-frying, about 2–3 inches / 5–7 cm deep)
Toppings (classic savory options):
- 2–3 cloves garlic, minced or crushed, mixed with a little water or oil
- Sour cream
- Grated cheese (like Emmental or cheddar)
Directions
Step 1: Prepare the dough
- Dissolve yeast and sugar in warm milk; let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and 2 tbsp oil. Mix and knead until smooth and elastic (~8–10 minutes).
- Cover with a towel and let rise 1–1.5 hours, until doubled in size.
Step 2: Shape the lángos
- Punch down the dough and divide into 4–6 pieces.
- Flatten each piece into a round disk, about ¼ inch (0.5 cm) thick. You can stretch with your hands for a rustic look.
Step 3: Fry
- Heat oil in a deep pan or fryer to 350°F / 175°C.
- Fry dough disks 2–3 minutes per side, until golden brown and puffed. Drain on paper towels.
Step 4: Add toppings
- Rub with garlic water/oil mixture immediately after frying.
- Spread sour cream and sprinkle grated cheese while still warm.
- Optional sweet toppings: powdered sugar, jam, or Nutella.
Tips
- Oil temperature: Too hot → burns outside, raw inside. Too low → absorbs too much oil.
- Dough can be made ahead and refrigerated overnight; bring to room temp before frying.
- For extra flavor, add a little yogurt to the dough.
- Lángos is best eaten fresh and hot, straight from the fryer.
If you want, I can also give a traditional Hungarian version with yeast and garlic sour cream topping, which is the classic street-food style you’d find at fairs.
Do you want that classic version?
