Lángos – recipe for Hungarian fried bread
Lángos is a Hungarian fast food. It is a thin bread made from yeast dough, deep-fried and served in its simplest version with sour cream. In addition to sour cream, lángos very often also contains garlic and grated cheese as an addition. If you are going on a trip to Hungary, this Hungarian delicacy should definitely be on your list of food to try. However, before you have the opportunity to visit beautiful Hungary and try its food there, I encourage you to make this fried Hungarian flat bread at home. In fact, this bread is not very complicated both in terms of the ingredients used and of the the method of preparation.
To prepare lángos flat bread, start by making the yeast dough. I make this dough using fresh yeast, although it can be replaced with instant yeast. First, I dissolve the yeast in lukewarm water, mix it with flour and let it rise. Then, I combine all the dough ingredients, knead it and also leave it to rise. I divide the risen dough into as many parts as the number of breads I want to get. I think that four quite large breads from this amount of dough will be just right. Dividing the dough, forming it into balls and forming flat breads should be done with well-oiled hands because the dough is loose and quite sticky. This loose consistency of the dough allows you to obtain light and crispy flat bread after frying. Fry the flat bread in deep fat until golden on all sides. Serve with garlic, sour cream and grated cheese. I encourage you to try the recipe for lángos and enjoy.
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Ingredients for lángos.
Lángos dough:
- 400 g bread flour
- 12 g fresh yeast
- 10 g salt
- 10 g crystal sugar
- 280 ml lukewarm water
Additionally:
- oil for frying
- sour cream
- grated cheese
- 2 cloves of garlic
- 3 tablespoons of oil
How to make lángos.
Pour lukewarm water into a cup, add yeast and crystal sugar. Stir, then add three tablespoons of flour removed from the mixture, mix thoroughly and set it aside for 10 minutes. Sift the remaining flour, salt and risen yeast into a larger bowl. Mix all ingredients with your hands then knead the dough for 6-7 minutes. Grease the bowl with the dough with a tablespoon of oil, cover with a cloth and set it aside in a warm place for an hour to rise. This dough is very loose, but that’s how it should be, do not add additional flour.
Grease your hands intensively with oil (use one tablespoon in total), then divide the risen yeast dough into four parts and form them into balls. Place the dough balls on the kitchen counter and leave for 15 minutes to rise slightly.
Pour a large amount of oil into a wide, rather low pot or frying pan, heat it up and when it is hot, reduce the heat to medium. Take a ball of yeast dough with oiled hands and stretch it smoothly with your hands to give it the largest possible size – a perfectly round or oblong shape. Place the stretched dough into the heated oil and fry until golden on both sides for 2-3 minutes in total. Fry only one part of the dough at a time. Place the fried lángos in a bowl and place it in a vertical position so that it can drain excess oil.
Crush the garlic into a small bowl, add a tablespoon of oil and mix. Lightly cover the lángos with oil and garlic, then with sour cream, and sprinkle a large amount of grated cheese on top. Serve immediately after frying.
Good to know when making lángos.
If you are not a fan of garlic, serve lángos only with sour cream and grated cheese.
Do not knead the risen dough again before forming it into balls. Tear off a piece of the entire dough, gently shape it into a ball and set it aside for a while so that the dough can continue to rise. During this time, it is a good idea to pour oil into a pan and heat it.
Do you like Hungarian dishes? If so, try our recipe for Hungarian chicken soup.
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