Langos Recipe – Hungarian Special
Langos is a beloved Hungarian street food, known for its crispy, golden-brown exterior and soft, pillowy interior. Typically made from a simple dough of flour, yeast, water, and salt, it is deep-fried to perfection and often topped with a variety of savory or sweet toppings. While the classic version is usually adorned with sour cream, grated cheese, and garlic, it can also be enjoyed with other delicious additions like ham, or even a sweet twist with jam or powdered sugar. Whether served as a snack or a meal, langos is a comforting, indulgent treat that’s perfect for sharing with friends and family.
- Prep Time15 min
- Cook Time5 min
- Perform Time1 hr
- Total Time1 hr 20 min
Langos recipe Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (7g) dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon vegetable oil (plus extra for frying)
- 1 clove garlic (optional)
- Sour cream (optional)
- Grated cheese (optional)
- Garlic butter or minced garlic (optional)
Prepare the dough
In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes bubbly and frothy.
Add the flour, salt, and vegetable oil to the yeast mixture. Stir until the dough comes together.
Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour, or until it doubles in size.
Shape the langos
Once the dough has risen, punch it down and divide it into small portions (about 6-8 pieces).
Roll each piece into a ball and then stretch it out with your hands or a rolling pin into a flat circle (about 6 inches in diameter).
Fry the langos
Heat a generous amount of vegetable oil in a large frying pan over medium-high heat.
Once the oil is hot, gently slide one dough circle into the oil. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
Remove from the oil and place on paper towels to drain excess oil.
Add toppings
Optionally, rub a clove of garlic on the hot langos for extra flavor.
Top with sour cream, grated cheese, or any other desired toppings.
Serve
Serve immediately while warm and enjoy!
Recipe Notes:
Yeast: Make sure the water is warm, not hot, to activate the yeast (like a warm bath).
Dough: If the dough is too sticky, add a little flour. If it’s too dry, add a tiny bit of water.
Frying: Heat the oil well before frying. The dough should sizzle when it hits the oil.
Toppings: You can top langos with sour cream, cheese, garlic, or even jam for a sweet version.
Storing: Langos is best fresh, but you can store leftovers in a container. Reheat them in a pan to make them crispy again.
