Instructions
- Prepare the Dough:
- In a small bowl, mix warm milk with sugar and yeast. Let it sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and 2 tbsp oil.
- Knead the dough for 5–7 minutes until smooth and elastic.
- Cover with a towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the Lángos:
- Punch down the dough and divide it into 6–8 equal portions.
- Flatten each portion with your hands or a rolling pin into a disc about ¼–½ inch thick.
- Fry the Dough:
- Heat a few inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry each piece until golden brown on both sides, about 2–3 minutes per side. Remove and drain on paper towels.
- Add Toppings:
- Brush with garlic oil or butter while hot, then add sour cream, grated cheese, or any topping you like.
- Lángos is best eaten fresh and warm!
💡 Tips:
- For extra fluffy Lángos, let the dough rise longer or add a little extra yeast.
- Garlic oil is traditional—just mix minced garlic with olive or vegetable oil and brush it on immediately after frying.
- Sweet versions are also popular—try powdered sugar or jam on top.
Lángos is one of those foods that instantly transports you to a Hungarian market or festival—crispy, chewy, and utterly addictive!
If you want, I can also give a quick 30-minute version that skips the long rise but is still soft and delicious.
Do you want me to do that?
Related Posts:
Pages: 1 2