Homemade Hungarian Lángos — 6 pieces

Ingredients

• 2 cups (250 g) all-purpose flour
• ¾ cup (180 ml) warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• ¾ tsp salt
• 1 tbsp vegetable oil
• Oil, for frying

Traditional toppings

• 2 cloves garlic
• 2 tbsp water
• Salt
• Sour cream
• Grated cheese, preferably a mild Hungarian-style cheese

Method

1. Activate the yeast: Mix warm water, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
2. Make the dough: Mix flour and salt. Add the yeast mixture and 1 tbsp oil. Knead for 5–7 minutes until soft and slightly sticky.
3. Rise: Put the dough in an oiled bowl, cover, and let rise somewhere warm for about 1 hour, or until doubled.
4. Divide: Turn the dough onto a lightly oiled surface and divide into 6 equal pieces. Form each into a ball. Let rest for 10–15 minutes.
5. Shape: Oil your hands generously. Stretch each ball into a round about 6–7 inches wide, leaving the center slightly thinner than the edges.
6. Fry: Heat about 1 inch of oil to 350°F (175°C). Fry each lángos for about 1–2 minutes per side, until puffed and golden brown. Drain briefly on paper towels.
7. Make garlic oil: Crush the garlic with a pinch of salt and mix with the water. Brush the hot lángos with it.
8. Spread with sour cream and cover generously with grated cheese.

🇭🇺 The classic Hungarian combination

Garlic + sour cream + cheese is the quintessential lángos topping. For an especially authentic texture, keep the dough soft and somewhat sticky rather than adding lots of flour.