November 19, 2024

The Best Langos Recipe ( Hungarian Fried Bread)

Langos recipe (Lángos) is a beloved traditional Hungarian street food with its crispy, deep-fried dough with different toppings. Originating from rural kitchens. Typically topped with garlic, sour cream, and grated cheese.

what is Langos recipe?

Langos recipe (Lángos) is a popular Hungarian street food that consists of deep-fried flatbread. The dough is usually rolled out into a circular shape and then deep-fried until golden and crispy.

the origin of Langos recipe:

Langos recipe (or lángos) is a deep-fried flatbread that has its origins in Hungary, where it is a popular street food and snack. While its exact origin is somewhat obscure, it is believed to date back to medieval times, potentially influenced by various cultural exchanges in the region, especially during the Ottoman Empire’s presence. The name “lángos” is derived from “láng,” which means “flame” in Hungarian, “flame,” referencing its traditional cooking method in which the dough is deep-fried, often over open flames.

what are the ingredients for Langos recipe?

For the Dough:

4 cups all-purpose flour
2 packets (20g) dry yeast
350ml (1,5 cup) warm water
1 tsp granulated sugar
1 tsp salt

For the garlic oil:

2-3 cloves of garlic
100 ml oil
100 ml water
1 teaspoon of salt

Toppings:

200g (7 oz) sour cream
150g (5 oz) shredded cheese (e.g., mozzarella or Edam)
Salt and pepper, to taste

how to make Langos recipe:

STEP1: Make the garlic oil:

Crush 2-3 garlic cloves into a jar.
Pour over 100 ml of water and 100 ml of oil.
Add 1 tsp of salt, mix well, and put it into the fridge for 1 hour.

STEP2: Prepare the Dough

First, pour the lukewarm water into a bowl, then add the sugar and mix well. Add the fresh yeast into it and stir to dissolve it.
Second, sift the flour into a large bowl. Mix in 1 tbsp of salt, then pour over the yeast mixture.
Third, mix it with your hand, and knead the dough well at least for 10 minutes, until it’s smooth and elastic, and doesn’t stick to the bowl anymore. Cover and let it rise for 20-30 minutes.
Finally, after 30 minutes pour HALF OF the oil and garlic mixture around the dough, and pull the dough up, so the oil gets under it. It helps push the air out of the dough a little.
Cover it again for 5-8 minutes.

Step3: Shape the Langos

Get a handful of dough and form it into a ball.
Do the same with the rest of your dough (it should make 8 pieces)
Let them rest for 10 minutes.

Step4: Fry the Langos

Heat 4-5 cups oil to a (really) high temperature. (check with a pinch of dough if it’s high enough)
Get one dough ball and stretch it with your hands, turning a pulling it into a flatter round shape.
Carefully place it into the hot oil (it’s immediately getting fluffy)
Fry this side for 1-1,5 minutes, pushing the center back into the oil
Turn it over, when it’s golden brown. Fry the other side for 1 minute. Use a slotted spoon to remove the langos from the oil, and place them on a paper towel-lined plate to drain any excess oil.
Repeat this process with the rest of your dough.

Step5: Add the Toppings

Garlic and Oil: brush the remaining oil & garlic mixture over the warm langos for added flavor.

Top each langos with a generous dollop of sour cream, and sprinkle with shredded cheese. You can also include additional toppings like meats or fresh vegetables.

tips FOR MAKING Langos recipe:

Kneading: Combine the frothy yeast mixture with flour and salt, kneading thoroughly until the dough is smooth and elastic, about 8-10 minutes. If you have a stand mixer, use the dough hook for ease.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm environment until doubled in size (about 20-30 minutes).
Shaping: After the dough has risen, gently punch it down and divide it into golf-ball-sized pieces. Roll each piece into a ball and let them rest for 10-15 minutes. When shaping, use your fingers to stretch the dough into a flat, round disc, keeping the center thicker than the edges for a fluffy texture.
Frying: Heat oil in a deep skillet or pot. Carefully slide the stretched dough into the oil. Fry until golden brown on one side (about 1-2minutes), then flip and fry the other side. Avoid overcrowding the pan to maintain the oil temperature.
Toppings: While still hot, brush the lángos with a mixture of minced garlic and warm water for a fragrant flavor. Top with a generous dollop of sour cream, grated cheese or your choice of toppings like herbs, or even a drizzle of honey for a sweet twist.
Serving: Serve immediately for the best texture, as they can become soft if left to sit. Lángos is best enjoyed fresh, still warm from the fryer.

By following these tips, you’ll achieve deliciously crispy and flavorful Langos recipe ( lángos ) that are true to their Hungarian roots!

frequently asked questions

Here are some frequently asked questions about making Langos recipe (lángos), along with detailed answers:

What type of flour should I use in Langos recipe?

For authentic lángos, use all-purpose flour. Some recipes may call for a blend of all-purpose and bread flour for extra chewiness.

How long should I let the dough rise?

Allow the dough to rise for about 20-30 minutes, or until it has doubled in size. The rise time can vary depending on the temperature; a warmer environment can speed it up, while a cooler one may take longer.

What is the ideal oil temperature for frying Langos?

Heat your oil to around 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, it’s ready.

How do I avoid greasy Langos?

To avoid greasiness, make sure your oil is hot enough when frying. Frying in small batches also helps maintain the oil temperature. Once fried, place them on paper towels to absorb excess oil.

Can I make the dough in advance?

Yes, you can prepare the dough in advance. Once it has risen, you can refrigerate it for up to 24 hours before using it. Just let it come to room temperature and re-knead briefly before shaping and frying.

What are the best toppings for langos recipe?

Traditional toppings include garlic oil, sour cream, and grated cheese. You can also get creative with toppings such as shredded meats, fresh herbs, or even sweet options like cinnamon sugar, honey, or Nutella.

How should I store any leftovers?

Store leftover lángos in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness before serving.

Can I bake lángos instead of frying them?

While traditional lángos are fried for their characteristic flavor and texture, you can bake them at a high temperature as a healthier alternative. Brush the dough with oil, bake on a greased tray, and flip halfway through.

Why is my dough not rising?

If your dough isn’t rising, check that your yeast is fresh and active. Ensure you’re using warm (not hot) water for activation, as temperatures above 120°F (49°C) can kill the yeast. Also, allow plenty of time in a warm place.