Lángos (Hungarian Fried Bread) |

Lángos (Hungarian fried bread) is a must-eat, a tradition that has been passed down over the centuries. The main ingredient used to make lángos is a dough that is composed of flour, yeast, water, salt and olive oil. Every baker has their own version of the recipe, and many claim their recipe is the best.

Lángos is a fried bread that is a very popular filling in Hungary. It’s a thin spongy bread, covered with a mixture of flour, mashed potato and oil. Due to its soft texture and high oil content, it’s very filling and popular as a snack.

Lángos is a type of traditional Hungarian bread. It is one of the most popular foods in Hungary, especially for breakfast or a snack. It is made from flour and water and then spread with filling and baked in a covered pan. Lángos is usually eaten with sour cream or butter, and you can also use cubes of cheese, crumbled bacon bits or toppings of your choice.

Lángos Are the Hungarian Street Food You Didn’t Know You Were Looking For!

Do you have a deep-fried craving? Lángos, commonly known as Hungarian fried bread, is a delicious snack to try!

This Hungarian delicacy is made by deep-frying yeasty dough and then smothering it with a creamy garlic sauce and shredded cheese!

Lángos are the ideal warm and hearty snack for when it’s chilly outside or while you’re watching the big game!

However, lángos is more than simply fried bread…

We like making this Lángos dish since we are of Hungarian descent.

When we visit Hungary, we always look forward to eating it, but there’s just something about a handmade hearty snack that can’t be topped.

While Lángos are a Hungarian specialty, similar fried buns are popular in Austria, the Czech Republic, and a number of other countries, including Greece and Turkey.

Recipe Suggestions

Before you start making this langos dish, there are a few things to bear in mind:

• Check to see if your yeast has gone bad, since this may prevent the dough from rising at all.
• This recipe calls for instant dry yeast, but you may alternatively use active dry yeast. In such instance, just dissolve the yeast in the warm milk and let aside for 10-15 minutes, or until the yeast begins to gently froth.
• Because you’re dealing with yeast, use warm milk and water. At the same time, you don’t want the milk or water to be boiling hot (since this may kill the yeast germs) – just warm.
• Your dough doesn’t have to be precisely spherical – and neither do the langos from the food trucks!

It’s simple to make a batch of Lángos!

• We recommend frying one side first, and then the other. This is how the Langos acquire their curved form on one side, with a darker brown border and a lighter (but still cooked) middle. We did, however, try Langos, which we flipped more often and cooked evenly.
• Make sure you’re using an oil with a high smoke point. Avocado oil and canola oil are two examples.

Step-by-Step Instructions for Making Lángos

You can find the recipe card with precise measurements at the bottom of this article if you wish to prepare this Hungarian langos dish.

This part contains recipe step-by-step photographs for people who wish to follow the recipe stages using pictures.

You may check to see whether what you’re doing is comparable to how we created our Hungarian fried dough this way.

In a mixing basin, combine flour, salt, and sugar.

In a large mixing basin, combine the flour, salt, and sugar. With a spoon, mix everything together.

Combine the yeast and milk in a mixing bowl.

Add the heated (not hot!) milk and the dried instant yeast.

With the spiral dough hooks of your electric mixer, combine everything while gently putting in the warm (not hot!) water.

Form a ball out of the dough.

Continue to mix until the dough forms a ball and no longer sticks to the sides of the bowl.

Add a little extra flour if the dough is too moist. Add a little extra water if it’s too dry and crumbly.

Using your hands, roll the dough into an even ball. Then return it to the bowl and cover it with a dishtowel or a lid.

Allow the dough to rise for about 60 minutes in a warm, draft-free area of your house.

Make the garlic spread ahead of time.

Prepare the toppings in the meanwhile. To do so, place the sour cream in a small mixing dish. 2 big garlic cloves or 3 smaller garlic cloves, peeled

Using a garlic press, crush them into the sour cream and stir them in with a spoon. You may simply smash them with a fork if you don’t have a garlic press.

Cheese should be grated.

Grate the cheese and put it in a separate small bowl. Cover the bowls with a cover or cling film and store in the refrigerator until used.

After rising for 60 minutes, the dough.

Sprinkle a little flour over your countertop after the 60 minutes are up and the dough has substantially grown in size.

Form the dough into a ball.

Knead the dough briefly, then tear or cut it into 6 equal-sized pieces. Using your hands, form these pieces into flat, circular disks.

Make a flat surface for the dough.

It’s okay if the outsides are a little thicker than the center, but it’s not required. Cover your hands with a little oil if forming the dough is tough.

As previously said, the dough pieces do not need to be precisely spherical.

In a large saucepan, heat the oil.

In a large saucepan, heat about 2 cups of oil. Place a wooden spoon into the saucepan to see whether the oil is hot enough.

When tiny bubbles develop around the spoon, the oil is heated enough.

Fry one side of the langos first.

Place one or more dough pieces (depending on the size of your pot) into the heated oil and fry for 3-4 minutes on medium-low heat until golden brown.

To cook the other side, flip it over.

Then turn them over and cook for the same amount of time on the other side.

Because the dough will expand quite a bit in the hot oil, don’t put too many Lángos in the pot at once; you want to allow them ample room to cook freely.

Remove the Lángos from the oil using a strainer spoon after it has become golden brown on both sides and is completely cooked.

Place it on a big platter lined with paper towels to soak up any excess oil. Repeat these procedures until all of the dough pieces have been cooked.

Our Lángos were delicious — hot, fried, cheesy, and garlicky.

Spread the garlic sour cream over the heated langos, then top with shredded cheese. Enjoy!

Storage Suggestions

The best way to enjoy lángos is to eat them right out of the pan.

If you have any leftovers that have cooled, you may eat them cold, but we suggest warming them up in the microwave for a few seconds (bearing in mind that they will not be as crispy as when they were new).

If you have an air fryer, you may also use it to reheat the dish.

Lángos should be stored in a sealed freezer bag or a sealed container overnight. They will be a bit wet and not as crispy as when they are new, but you may reheat them the following day to enjoy.

FAQ

What exactly is Lángos?

Lángos, or Hungarian fried bread, is a famous street dish in Hungary. Lángos is derived from the Turkish word láng, which means “flame,” since the original form was bread cooked over an open fire.

What is the composition of Lángos?

Lángos is a kind of deep-fried dough that resembles a yeasty bun or pizza dough.

What is the best way to consume Lángos?

Lángos are often served hot, with a creamy garlic sauce and cheese, grated on top.

What is the best way to make Lángos?

Simply prepare some yeast dough, let it rise, then shape it into disks and fry it in oil to make Lángos. Check out the Lángos recipe card below for the full recipe instructions.

Recipes that are similar

Check out these traditional Hungarian meals for more genuine Hungarian recipes:

Ingredients

The Dough

• 2 cups flour (all-purpose)
• 1 teaspoon kosher salt
• a half teaspoon of sugar
• 2 tsp dry yeast (instant)
• 1/4 cup warm milk
• 1/2 cup warm water

Frying Oil

• 2 quarts of oil (approximately)

The Finishing Touch

• a couple of garlic cloves
• sour cream, 2/3 cup
• grated cheese

Instructions

1. In a large mixing basin, combine the flour, salt, and sugar. With a spoon, mix everything together.
2. Add the heated (not hot!) milk and the dried instant yeast.
3. With the spiral dough hooks of your electric mixer, combine everything while gently putting in the warm (not hot!) water.
4. Continue to mix until the dough forms a ball and no longer sticks to the sides of the bowl. Add a little extra flour if the dough is too moist. Add a little extra water if it’s too dry and crumbly.
5. Using your hands, roll the dough into an even ball. Then return it to the bowl and cover it with a dishtowel or a lid. Allow the dough to rise for about 60 minutes in a warm, draft-free area of your house.
6. Prepare the toppings in the meanwhile. To do so, place the sour cream in a small mixing dish. 2 big garlic cloves or 3 smaller garlic cloves, peeled Using a garlic press, crush them into the sour cream and stir them in with a spoon. You may simply smash them with a fork if you don’t have a garlic press. Grate the cheese and put it in a separate small bowl. Cover the bowls with a cover or cling film and store in the refrigerator until used.
7. Sprinkle a little flour over your countertop after the 60 minutes are up and the dough has substantially grown in size. Knead the dough briefly, then tear or cut it into 6 equal-sized pieces. Using your hands, form these pieces into flat, circular disks. It’s okay if the outsides are a little thicker than the center, but it’s not required. Cover your hands with a little amount of oil if forming the dough is tough.
8. In a large saucepan, heat about 2 cups of oil. Place a wooden spoon into the saucepan to see whether the oil is hot enough. When tiny bubbles develop around the spoon, the oil is heated enough.
9. Place some of the dough pieces in the heated oil and fry for 3-4 minutes on medium-low heat, until golden brown. Then turn them over and cook for the same amount of time on the other side. Because the dough will expand quite a bit in the hot oil, don’t put too many Lángos in the pot at once; you want to allow them ample room to cook freely.
10. Remove the Lángos from the oil using a strainer spoon after it has become golden brown on both sides and is completely cooked. Place it on a big platter lined with paper towels to soak up any excess oil. Repeat these procedures until all of the dough pieces have been cooked.
11. Spread the sour cream over the heated Lángos, then top with shredded cheese and serve!

Notes

• Make sure your milk is warm, not hot, otherwise the yeast may die and your dough will not rise in the basin before baking.
• The uncooked dough disks do not need to be precisely formed. Just be cautious not to tear the dough in the center, since this is where it tends to thin down the most.
• When frying the bread, make sure the oil is not too hot. While the interior is still raw, you don’t want the exterior to brown too fast.

Information about nutrition:

Serving Size: 6 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 400 calories 26 g total fat 5g Saturated Fat 0g trans fat 19g of unsaturated fat 21 milligrams of cholesterol 399mg sodium 35 g carbohydrate 2 g fiber 1 gram of sugar 7 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

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Lángos (Hungarian Fried Bread) | is a traditional food that is very popular in Hungary, especially during the Christmas and Easter holiday seasons. It is traditionally eaten as an appetizer, or as a main dish with other dishes. Its appearance resembles a thick piece of dough, but when you bite into it, it turns out to be an extremely light and crispy pastry, similar to a croissant or a pita.. Read more about lángos toppings and let us know what you think.