Here’s a classic Hungarian Lángos (Langos) recipe—crispy on the outside, soft and fluffy on the inside, perfect as a snack or street food treat:
Ingredients (Makes 6–8 pieces)
- 500 g (4 cups) all-purpose flour
- 25 g (2 tbsp) fresh yeast or 1 packet (7 g) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 250 ml (1 cup) warm milk or water
- 1 egg (optional, for richer dough)
- 2 tbsp vegetable oil (for the dough)
- Oil for deep-frying
For topping:
- Minced garlic with a little water or oil
- Sour cream
- Grated cheese
- Optional: ham, smoked sausage, or jam for sweet versions
Instructions
- Activate the yeast:
- If using fresh yeast: crumble into warm milk/water, add sugar, and let sit 5–10 minutes until frothy.
- If using dry yeast: mix with warm milk/water and sugar, let sit until foamy (about 5–10 minutes).
- Make the dough:
- In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture, egg (if using), and 2 tbsp oil.
- Mix to form a soft, slightly sticky dough. Knead for about 8–10 minutes until smooth and elastic.
- Let it rise:
- Cover the dough with a clean towel and let it rise in a warm place for 1 hour, until doubled in size.
- Shape the lángos:
- Punch down the dough. Divide it into 6–8 portions.
- Flatten each portion with your hands into a disc about 1–2 cm thick, keeping the center slightly thinner.
- Fry:
- Heat oil in a deep pan or fryer (about 170–180°C / 340–355°F).
- Fry each dough disc 2–3 minutes per side until golden brown. Remove and drain on paper towels.
- Add toppings:
- Rub with garlic, spread sour cream, sprinkle cheese, or add any topping you like. Serve immediately.
💡 Tips:
- Lángos is best eaten fresh and hot.
- You can also make a sweet version with powdered sugar, jam, or Nutella.
- Don’t overcrowd the pan while frying; it helps them puff up nicely.
If you want, I can also give a quick, easier version of lángos that uses baking powder instead of yeast, so it’s ready in about 30 minutes.
Do you want me to do that?
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