📝 About This Recipe
Lángos is the crown jewel of Hungarian street food, a soul-warming disc of deep-fried dough that is crisp on the outside and pillowy-soft within. Traditionally enjoyed at bustling lakeside markets, this iconic snack is elevated by a pungent rub of fresh garlic, a cooling dollop of sour cream, and a generous mountain of grated cheese. It’s the ultimate comfort food—salty, savory, and irresistibly indulgent.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (sifted for a lighter texture)
- 250 ml Warm milk (between 100°F and 110°F)
- 7 grams Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Salt (fine sea salt preferred)
- 100 grams Boiled potato (mashed until smooth and cooled; optional for extra softness)
- 1 tablespoon Neutral oil (plus extra for frying)
The Garlic Rub
- 3-4 pieces Garlic cloves (minced or pressed)
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1/4 teaspoon Salt
Traditional Toppings
- 1 cup Sour cream (full fat for best flavor)
- 200 grams Trappista or White Cheddar cheese (finely shredded)
- 1 bunch Fresh chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 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. If using the mashed potato, add it now, ensuring it is completely smooth and free of lumps.
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3
Make a well in the center of the flour and pour in the yeast mixture along with one tablespoon of oil. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes. It should be slightly sticky but elastic. If it’s too wet to handle, add a tablespoon of flour at a time until manageable.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for 60 minutes, or until doubled in size.
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6
While the dough rises, prepare the garlic water by mixing the minced garlic, water, oil, and salt in a small jar. Shake well and set aside to infuse.
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7
Once risen, gently punch down the dough and divide it into 6 equal portions. Roll each into a smooth ball and let them rest on a floured surface for another 15 minutes.
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8
Fill a heavy-bottomed skillet or Dutch oven with about 2 inches of neutral oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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9
With oiled hands, take one dough ball and stretch it from the center outwards to form a disc about 7-8 inches in diameter. The edges should be slightly thicker than the middle.
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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. The lángos should be crispy on the outside but still have a soft, airy interior.
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12
Remove the lángos from the oil and drain on paper towels for a few seconds. While still hot, brush the surface with the prepared garlic water.
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13
Spread a generous layer of sour cream over the garlic-brushed bread and top with a heavy handful of shredded cheese. Serve immediately while piping hot.
💡 Chef's Tips
Temperature is key: Ensure your milk isn't too hot, or it will kill the yeast; it should feel like warm bath water. Don't over-knead the dough: You want it to stay somewhat soft and supple for that characteristic airy texture. Keep the oil steady: If the oil is too cool, the bread will be greasy; if too hot, it will burn before the center cooks. Use oiled hands: To prevent the dough from sticking to you while stretching, lightly coat your palms in vegetable oil instead of flour. Add the potato: While optional, adding a bit of mashed potato to the dough keeps the bread soft for longer and adds a lovely depth of flavor.
🍽️ Serving Suggestions
Pair with a cold Hungarian lager or a crisp Pilsner to cut through the richness of the fried dough. Serve alongside a bowl of Goulash soup for a complete and hearty Hungarian feast. For a spicy kick, add a few dollops of Erős Pista (Hungarian chili paste) on top of the sour cream. Try a 'dessert' version by skipping the garlic and cheese and topping with cinnamon sugar or apricot jam. Enjoy as a mid-afternoon snack with a side of pickled peppers or cucumbers.