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Authentic Lángos Recipe Hungary, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Often dubbed as Hungarian pizza, lángos is a popular street food made with soft dough that is typically shaped into rounds and fried until golden. The basic dough is made with only flour, yeast, water, salt, and sugar, but additional ingredients such as milk, potatoes, sour cream, and even eggs may be added as well. Lángos can also have a filling, most often cabbage or cheese. It is served warm, whether just sprinkled with salt, or rubbed with garlic, spread with garlic butter, sprinkled with garlic water, or topped with sour cream and grated cheese. Other possible toppings include ham, sausage, mushrooms, cabbage, and many more.
Cooking tips
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method
Always sift the flour before you start making the dough, as this gives a lighter textured and bubblier dough. Lángos dough is usually rolled out, and round shapes are cut out using a big glass. Each piece of dough should be stretched right before being placed in hot oil so that the edges are thicker than the center. It is also important that the rounds of dough have time to rest (between 20 and 30... Read more -
frying
Heat the oil in a heavy-bottomed pan over medium-high heat, as that way the oil will reach the desired temperature but not overheat and exceed its smoke point. The right temperature is around 350°F/175°C, which you can check with a thermometer. Alternatively, you can drop a small piece of dough into the oil. If the dough pops back up and starts frying immediately, the oil is at the right temperature.... Read more -
filling
Although there are no rules to what kind of filling you can use, the most common ones are cheese and cabbage, which should be sautéed first before it’s used. To make a filled lángos, first, stretch out a piece of dough to the desired size. Place the filling on one half of the dough, fold the dough in half and seal the edges, taking care that you thin out the edges as much as possible, so they are ... Read more -
toppings
Delicious even when only sprinkled with salt, lángos are traditionally served rubbed with either garlic or garlic butter, or even doused with garlic water. A topping of sour cream and grated cheese is also a long-established favorite of Hungarians. However, topping options do not end here; sausage, ham, mushrooms, sautéed cabbage, or Liptauer, a paprika flavored cheese spread are excellent savory ... Read more
Recipe variations
Lángos
PREP 30min
COOK 30min
RESTING 1h 20min
READY IN 2h 20min
To make the traditional version of the Hungarian fried bread, all you need are flour, yeast, oil, water, sugar, and salt, which are used to make the dough which is then portioned, shaped into disks, and fried.
Ingredients
500g (1.1 lb) flour
200 ml (3/4 cup + 4 tsp) cold water
30g (2 tbsp) yeast
2 tbsp (30 ml) oil
1 tsp sugar
oil, for frying
approx. 100 ml (1/3 cup + 1 tbsp + 1 tsp) of lukewarm water
a pinch of salt
Preparation
Step 1/6
Heat the cold water in a small saucepan until warmed, then take it off the stove and add the sugar and yeast. Store in a warm place until the yeast activates, about 10-15 minutes.
Step 2/6
Place flour in a large bowl. Make a well in the flour then add the salt to the flour. Combine the yeast mixture with oil and a tablespoon of lukewarm water, then pour it into the well inside the flour.
Step 3/6
Start kneading, adding a tablespoon of lukewarm water at a time, until you have a soft, blistered dough. Shape into a round and place in a bowl, cover, and store in a warm place for 45-60 minutes until doubled in size.
Step 4/6
Transfer the dough to a lightly floured working surface. With lightly oiled hands shape small loaves of dough.
Step 5/6
Stretch the loaves with your hands, taking care they stay round, with edges that are thicker than the center. Let the dough rest covered with a kitchen cloth for 20 minutes.
Step 6/6
Fry on both sides in hot oil until golden in color. Place on paper towels to drain, and serve plain or with a topping of your choice.
Other Variations
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