📝 About This Recipe
Originating from the heart of Hungary, Lángos is a legendary deep-fried flatbread that captures the essence of European comfort food. This golden, pillowy disc features a crisp outer shell and a soft, airy interior, traditionally rubbed with fresh garlic and smothered in cool sour cream and savory cheese. It is a sensory masterpiece of contrasting temperatures and textures that brings the vibrant atmosphere of a Budapest market right into your kitchen.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm milk (approx. 110°F/43°C)
- 1 teaspoon Granulated sugar
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil (for the dough mixture)
The Garlic Rub
- 3 pieces Garlic cloves (finely minced or pressed)
- 2 tablespoons Water
- 1 tablespoon Vegetable oil (to create the garlic water)
Traditional Toppings
- 1 cup Sour cream (full fat is best)
- 1.5 cups Grated Emmental or Gouda cheese (finely shredded)
- 1 pinch Sea salt (for finishing)
Frying
- 3 cups Sunflower or Canola oil (for deep frying)
👨🍳 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 foamy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the sifted flour and salt. Create a well in the center.
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3
Pour the yeast mixture and 2 tablespoons of oil into the flour well. Using a dough hook or a wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand or 5 minutes in a mixer until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
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6
While the dough rises, prepare the garlic water by mixing the minced garlic, water, and 1 tablespoon of oil in a small ramekin. Set aside to infuse.
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7
Once risen, gently punch down the dough and divide it into 6 equal-sized balls (roughly the size of a large orange).
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8
Place the balls on a floured surface, cover, and let them rest for another 15-20 minutes. This makes the dough much easier to stretch.
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9
In a heavy-bottomed skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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10
Lightly oil your hands. Take one dough ball and flatten it into a disc. Gently pull and stretch the edges outward to form a circle about 7-8 inches in diameter. The center should be thinner than the edges.
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11
Carefully slide the dough into the hot oil. Fry for about 2 minutes on the first side until it is puffed and deep golden brown.
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12
Flip the bread using tongs and fry the other side for another 1-2 minutes. It should be crispy on the outside and light as air.
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13
Remove the Lángos and drain on a wire rack or paper towels. Repeat with the remaining dough balls.
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14
While still hot, brush the surface of the bread with the garlic water. Spread a generous dollop of sour cream over the top and sprinkle heavily with grated cheese.
💡 Chef's Tips
Don't skip the second rise; it's the secret to those large, characteristic air bubbles in the dough. Always fry in oil that is hot enough (350°F); if the oil is too cool, the bread will absorb too much grease and become heavy. For a more authentic flavor, some Hungarian grandmothers add a boiled, mashed potato to the dough for extra softness. If the dough is resisting stretching, let it rest for another 5 minutes to relax the gluten. Keep the finished Lángos in a low oven (200°F) if you are cooking for a crowd, though they are best served immediately.
🍽️ Serving Suggestions
Serve with a cold glass of Hungarian Pilsner or a crisp white wine like Furmint. Pair with a bowl of Goulash soup for a complete and hearty Hungarian feast. Try a 'loaded' version by adding diced ham, red onions, or pickled jalapeños on top of the sour cream. For a sweet twist, skip the garlic/cheese and top with apricot jam and powdered sugar. Offer a side of spicy Erős Pista (Hungarian chili paste) for those who like a heat kick.