✨ Hungarian Lángos Recipee

Servings: 6–8 lángos
Preparation: 20 minutes
Resting: 1 hour
Cooking: 15 minutes

Ingredients

• 500 g all-purpose flour
• 7 g dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 300 ml warm water
• 100 ml warm milk
• 2 tablespoons vegetable oil
• Oil for deep frying

Traditional Toppings

• 2–3 cloves garlic
• 150 g sour cream
• 150–200 g grated cheese
• Salt, to taste

Instructions

1. Activate the yeast: Mix the warm milk, warm water, sugar, and yeast. Let it sit for about 5–10 minutes until foamy.
2. Make the dough: Add the flour and salt to a large bowl. Pour in the yeast mixture and add 2 tablespoons of oil. Knead for about 8–10 minutes, until the dough is soft and elastic.
3. Let it rise: Cover the bowl and leave the dough in a warm place for about 1 hour, or until it doubles in size.
4. Shape: Divide the dough into 6–8 pieces. With lightly oiled hands, stretch each piece into a round, flat shape. Keep the center slightly thinner than the edges.
5. Fry: Heat plenty of oil to about 175–180°C (350–355°F). Fry each lángos for about 2–3 minutes per side, until golden brown.
6. Drain: Place the lángos on paper towels to remove excess oil.

🧄 Traditional Garlic Topping

Crush the garlic and mix it with a little water or oil. Brush the hot lángos with the garlic mixture.

Top with sour cream and plenty of grated cheese.

🇭🇺 Traditional Combination

Lángos + garlic + sour cream + grated cheese = the classic Hungarian version.