Ah, Lángos! 😋 This is a classic Hungarian street food—essentially a deep-fried flatbread, soft on the inside, golden and crispy on the outside. People usually top it with garlic butter, sour cream, cheese, or even jam for a sweet version.
Here’s a simple authentic recipe for Hungarian Lángos:
Ingredients:
500 g (4 cups) all-purpose flour
25 g fresh yeast (or 2 tsp dry yeast)
1 tsp sugar
1 tsp salt
250 ml (1 cup) warm milk
100 ml (1/2 cup) warm water
2 tbsp vegetable oil (plus extra for frying)
Toppings (optional):
Minced garlic + a little water for brushing
Sour cream
Grated cheese
Jam or Nutella (for sweet version)
Instructions:
Activate yeast:
Mix warm milk, sugar, and yeast in a small bowl. Let it sit 5–10 minutes until foamy.
Make dough:
In a large bowl, combine flour and salt. Add the yeast mixture, warm water, and 2 tbsp oil.
Knead until smooth and elastic (about 8–10 minutes).
Let it rise:
Cover with a clean towel and let it rise for 1 hour or until doubled in size.
Shape the Lángos:
Divide the dough into 6–8 portions. Flatten each piece with your hands into a round disc (about 1 cm thick).
Fry:
Heat oil in a deep pan (about 1–2 inches) to 180°C / 350°F.
Fry each disc 2–3 minutes per side until golden brown. Drain on paper towels.
Add toppings:
Brush with garlic water, spread sour cream, sprinkle cheese, or add your favorite sweet topping.
💡 Tip: Lángos is best eaten hot and fresh, straight out of the fryer.
If you want, I can also give you a super-easy version for home without deep-frying, more like oven-baked Lángos that’s still soft and tasty.
