Lángos - Hungarian Fried Dough
Lángos is a classic Hungarian street food that is deep-fried and most often enjoyed with sour cream and garlic, grated cheese, or other toppings. The recipe originated as a byproduct of bread baking, when smaller pieces of bread dough were fried in hot oil. Today, Lángos is one of the most popular Hungarian street foods and can be found at markets, festivals, and beaches. Its soft, airy interior and crispy exterior provide a true culinary delight with every bite.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm milk, sugar, and yeast. Let it stand for 10 minutes, or until the yeast is foamy.
2
In a large bowl, whisk together the flour and salt.
3
Pour in the yeast mixture, water, and vegetable oil. Knead until you have a soft, but not sticky dough.
4
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
5
Turn the dough out onto a lightly floured surface and divide it into 4-6 equal pieces.
6
Shape each piece into a round disc, then gently stretch them out to form thin, about 1 cm thick rounds.
7
Heat plenty of sunflower oil in a large skillet over medium-high heat (about 350°F or 180°C).
8
Carefully place one or two lángos into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
9
Remove and place on paper towels to drain excess oil.
10
Serve hot topped with sour cream and garlic, cheese, or other toppings as desired.
