Lángos is a typical Hungarian street food , eaten like a pizza. It consists of a fried dough traditionally topped with garlic, sour cream, and grated cheese, although nowadays—partly to cater to tourists—langos toppings can vary from this classic version to alternatives with other ingredients such as bacon, grilled vegetables, and even toppings with other types of cheese, such as feta.
Making homemade lángos is very simple: just mix the dough ingredients, let it rise, divide it into portions, and fry it in hot oil. You might be surprised to learn that many versions of lángos include cooked potato in the dough. This potato lángos results in a more tender dough with a different texture, although it's also more laborious and difficult to handle.
The version we propose in this recipe is the classic lángos dough, which is very easy to work with. However, if you ever want to try the potato version, for the quantities indicated below, simply add 75g of cooked, lukewarm, and mashed potato to the dry ingredients and gradually add the milk as needed until you obtain a manageable dough.
Once the dough is fried, simply cover it with garlic oil, sou cream, and grated cheese. This is the traditional accompaniment for an authentic Hungarian experience, although you can also top the lángos with other ingredients to your liking. The possibilities are endless!
Recipe Information
- Preparation time : 20 minutes
- Cooking time : 15 minutes
- Total time : 35 minutes (plus rising times)
- Servings : 4
- Category : breads
- Type of cuisine : Hungarian
- Calories per serving (kcal) : 475
Ingredients of langos
For the classic lángos dough:
- 250 g of wheat flour
- 3 g of salt
- 5 g of sugar
- 3 g of dried baker's yeast (or 9 g of fresh yeast)
- 160 g of lukewarm milk
For frying and coating:
- Frying oil
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- 100g of sour cream
- 100g of grated cheese
How to make langos
First, mix in a bowl 250g of wheat flour, 3g of salt, 5g of sugar and 3g of dried baker's yeast.
Add 160g of lukewarm milk to the bowl with the dry ingredients. If using fresh baker's yeast, add it to the dough now, on top of the milk—which should be lukewarm, not hot—so it dissolves easily.
Knead by hand—or with a stand mixer at medium speed for about 8 minutes—until the dough is smooth. Form it into a ball, cover it with a cotton cloth, and let it rise for 1 hour or until it has almost doubled in size. At that point, depress the dough to release the air and divide it into 4 equal portions on a floured work surface.
We shape each portion of dough into a ball and stretch them out with our hands or with the help of a rolling pin until we obtain 4 dough discs about 15 cm in diameter.
Heat a frying pan with plenty of oil until very hot but not smoking—about 175°C—and fry each of the dough discs until golden brown, roughly 2 minutes per side. Once fried, place the lángos on kitchen paper to absorb the excess oil.
We prepared a mixture with 1 pressed garlic clove and 1 tablespoon of extra virgin olive oil. We brushed the 4 langos with this mixture.
Now we divide 100g of sour cream between the 4 langos and on top of this, 100g of grated cheese also divided between the 4 portions.
We serve these delicious Hungarian langos immediately so you can enjoy them freshly made.
Easy-to-prepare summary
- We mix the wheat flour with the salt, sugar and dried baker's yeast
- We add the lukewarm milk
- We knead until we get a smooth dough, let it rise until it doubles in volume, degas it, divide it into 4 portions, and shape them into balls.
- We flatten each portion of dough
- We fry them in hot oil
- We brushed the langos with a mixture of garlic and oil
- We covered them with sour cream and grated cheese
- We serve the langos freshly made
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