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Langos

Langos is more than just a delicious street food; it’s a symbol of Hungary’s rich culinary heritage and the indomitable spirit of its people. Whether you’re savoring it at a bustling market or making it at home, Langos offers a taste of Hungarian history with every bite.
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Prep Time 10 minutes
Cook Time 10 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 packet 2 1/4 teaspoons active dry yeast
  • 3/4 cup warm water
  • 1/2 cup milk
  • Oil for frying vegetable or sunflower oil
  • 2-3 cloves garlic minced
  • 1/4 cup sour cream
  • 1/2 cup grated cheese such as Emmental or cheddar

Instructions
 

Prepare the Dough:

  1. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and milk. Mix until a soft dough forms.
  3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Fry the Langos:

  1. Once the dough has risen, divide it into 4 equal portions. Shape each portion into a ball, then flatten it into a disk about 1/4 inch thick.
  2. Heat oil in a deep skillet or frying pan to about 350°F (175°C). Carefully place one piece of dough in the hot oil and fry for 2-3 minutes on each side, or until golden brown and puffed. Use a slotted spoon to remove the Langos and drain on paper towels. Repeat with the remaining dough.

Add Toppings:

  1. While the Langos is still warm, rub the surface with the minced garlic. Spread a layer of sour cream over the top and sprinkle with grated cheese.

Serve:

  1. Serve the Langos hot, either plain or with your favorite toppings. Enjoy it as a snack, appetizer, or even a light meal.

Video

Notes

Topping Variations: Feel free to experiment with different toppings like ham, sausage, mushrooms, or even sweet options like sugar and cinnamon.
Storage: Langos is best enjoyed fresh, but you can store any leftovers in an airtight container and reheat them in the oven to restore their crispiness.
Traditional Touch: For an authentic experience, enjoy your Langos with a cup of strong Hungarian coffee or a glass of pálinka, a traditional fruit brandy.