📝 About This Recipe
Transport yourself to the bustling markets of Budapest with this authentic Lángos, Hungary's most beloved street food. This deep-fried flatbread features a crisp, golden exterior that gives way to a cloud-like, chewy center, traditionally rubbed with fresh garlic and smothered in cool sour cream and savory cheese. It is a soul-warming masterpiece of texture and contrast that defines the heart of Central European comfort food.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (high quality, sifted)
- 250 ml Warm milk (approx 105°F/40°C)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 7 grams Active dry yeast (one standard packet)
- 1.5 teaspoons Salt (fine sea salt)
- 2 tablespoons Sunflower oil (for the dough texture)
- 100 grams Boiled potato (mashed smoothly and cooled)
Frying & Garlic Rub
- 1 liter Vegetable oil (for deep frying)
- 3-4 pieces Garlic cloves (peeled and halved)
- 2 tablespoons Water (mixed with a pinch of salt for the garlic wash)
Classic Toppings
- 1 cup Sour cream (full fat is best)
- 200 grams Trappista or White Cheddar cheese (finely shredded)
- 1 bunch Fresh chives (finely chopped)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour and salt. Create a well in the center.
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3
Add the yeast mixture, the mashed potato, and 2 tablespoons of oil into the well. The potato is the secret to a soft, moist crumb.
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4
Knead the dough by hand or with a dough hook for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Leave it in a warm, draft-free spot to rise for about 60 minutes, or until doubled in size.
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6
Punch down the risen dough to release the air. Divide it into 6 equal-sized balls (roughly the size of a large orange).
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7
Place the balls on a floured surface, cover them, and let them rest for another 15-20 minutes. This makes them easier to stretch.
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8
In a deep, heavy-bottomed skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
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9
Lightly oil your hands. Take one dough ball and gently stretch it from the center outwards into a circle about 8 inches in diameter. The center should be thinner than the edges.
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10
Carefully slide the dough into the hot oil. Fry for about 2 minutes on the first side until deep golden brown and puffed.
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11
Flip the dough using tongs and fry the other side for another 1-2 minutes. It should be crispy on the outside and airy inside.
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12
Remove the Lángos and drain on a wire rack or paper towels. Repeat with the remaining dough balls.
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13
While still hot, rub a cut garlic clove vigorously over the surface of the bread, or brush with a mixture of crushed garlic, oil, and a splash of water.
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14
Generously spread a layer of sour cream over the hot bread and top with a mountain of shredded cheese.
💡 Chef's Tips
Always check your oil temperature with a thermometer; if it's too cool, the dough will be greasy; too hot, and it will be raw inside. The addition of mashed potato is optional but highly recommended for a more authentic, tender texture. Do not use a rolling pin to flatten the dough; using your hands preserves the air bubbles that create the signature 'blisters'. If you have leftover dough, it can be stored in an oiled plastic bag in the fridge for up to 2 days; fry it cold for a quick snack. For the best garlic flavor, rub the raw clove directly onto the hot, crispy ridges of the fried dough.
🍽️ Serving Suggestions
Pair with a cold Hungarian lager or a crisp Pilsner to cut through the richness. Serve alongside a bowl of Gulyás (Goulash) soup for a complete, traditional Hungarian feast. Try a 'sweet' version by skipping the garlic and topping with apricot jam and powdered sugar. Add crispy bacon bits or pickled jalapeños on top of the sour cream for a modern flavor twist. Enjoy immediately while piping hot; Lángos is best served seconds after it leaves the fryer.