Hungarian Langos Recipe🇭🇺….

Activate the yeast
- In a small bowl, dissolve yeast and sugar in warm milk (not hot).
- Let it sit for 5–10 minutes until frothy.
Make the dough
- In a large bowl, combine flour and salt.
- Add the yeast mixture, water, and 2 tbsp oil.
- Mix until a soft, slightly sticky dough forms.
Knead and proof
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the lángos
- Punch down the dough and divide it into 6–8 equal portions.
- Flatten each piece into a ½–1 cm thick oval or round shape.
Fry
- Heat oil in a deep frying pan (about 1–2 cm / ½ inch deep) over medium heat.
- Fry each piece for 2–3 minutes per side until golden brown.
- Drain on paper towels.
Serve
- While still warm, brush with garlic butter and sprinkle with cheese, or enjoy with sour cream.
- Sweet versions can be topped with jam or powdered sugar.

For fluffier lángos, let the dough rise longer — even 1.5–2 hours.
Make sure oil is hot enough (around 180°C / 350°F), or the dough will absorb too much oil.
Lángos is best eaten fresh, but you can reheat slightly in a hot oven if needed.

If you want, I can also give you a super quick, soft, and airy version that’s almost like the street-food style lángos, ready in under an hour.

Do you want me to share that version too?