Crispy Hungarian fried bread – Langos recipe - topped with garlic sour cream and grated cheese or simply sprinkled with sugar.
I have been eating Hungarian langos or Romanian scovergi lots of time during my childhood, but, until I moved to Germany, I didn't know that langos are actually a Hungarian recipe and not Romanian one.
That has been the case with many of the dishes that my grandmother cooked all her life, things like the Hungarian Goulash or Pörkölt, which my grandma would call tocanita de porc, chicken paprikash with dumplings, which we ate at least once a month or Plum Dumplings – Galuste cu prune.
Actually, with one exception, all the recipes I will post during the next two weeks are Hungarian recipes that are so consolidated in the Romanian cooking that probably many Romanians think them to be original Romanian recipes.
And why Hungarian recipes all of a sudden? Well, I have started with the Roma recipes last month, the Roma being the largest ethnic minority group in Romania.
On the second place are the Hungarians, they make 6,5 % of the total population of Romania, that is more than 1.200.000 people. Most of them live in Transylvania and the North-West of the country at the border with Hungary.
Their influence on the regional cooking is indeed significant and, funny thing, although my grandmother spent most of her life in Sibiu, the city with the largest German minority in Romania, she cooked lots and lots of Hungarian dishes, but I cannot think of one dish she cooked that I could identify as German. Well, except Schnitzel, but Schnitzel is something very traditional in probably every European country.
HOW TO MAKE HUNGARIAN LANGOS?
How to make yeast dough for langos?
- Dissolve the fresh yeast in the lukewarm water. If you are using dry instant yeast mix it with the flour.
- Mix the flour, salt and sugar in a large bowl. Add the yeast water to the flour, add the oil and mix well with a wooden spoon. When the dough is well mixed, start kneading it until the dough is smooth and no longer sticks to the bowl.
- You can make the dough in a stand mixer as well.
- Place the flour, salt and sugar in the mixer, add the yeast water and knead for about 2-3 minutes, until the dough is smooth and doesn't stick to the walls of the machine anymore.
- Transfer the dough into a bowl, cover with a clean towel and let rise in a warm place until doubled in size, about 40 minutes in a warm kitchen. Just check and leave it a bit longer if necessary.
How to form the langos?
- Place the risen dough on the very lightly oiled working surface. Knead shortly and divide the dough into 8 equal parts. Form 8 balls.
- Take one ball and with lightly oiled hands start pressing and stretching it on the working surface to form a circle of about 15 cm/ 6 inches. You will not need a roll pin, press the dough with your hands and fingers.
How to fry langos?
- Heat enough oil in a wok or deep frying pan so that the langos can swim. I fried only one langos at a time, they are so large you will not be able to fit two in a regular sized pan or wok.
- Make sure the oil is hot enough before you start frying your first langos. To check that, carefully insert a tooth pick in the oil, if you see little bubbles forming around it, you will know that the oil is hot enough.
- Carefully place one langos in the oil. Fry it for about 2-3 minutes on each side or until deeply golden.
- Take it out with a slotted spoon and place it on paper towels to absorb the fat. I also pat it dry on the other side with an extra paper towel.
How to make the topping for langos:
- Grate the garlic and gave it to a small bowl.
- Add mustard and oil, stir well until the mixture emulsifies slightly.
- Add sour cream or smetana and stir well.
- Add about half of the grated cheese and stir again.
- Adjust the taste with salt.
HOW TO SERVE LANGOS?
Serve the langos immediately topped with the sour cream, the remaining grated cheese, a sprinkle of paprika or chili and some chopped parsley. You could also replace the smetana or sour cream with crème fraiche or take yogurt, either Greek or plain, for a lighter version.
If you prefer to eat them sweet you can sprinkle them with sugar or spread some jam or nutella on top of the langos.
At the fair you have lots of other alternatives for the topping. These are some I remember:
- sour cream + cheese + ham
- sour cream + Alp cheese + green onions
- sour cream + bacon + cheese
- sour cream + feta + herbs
- cinnamon sugar
I don't make langos often at home, not as often as my grandmother used to anyway, I am normally not that much into fried goods (the calories, the smell in the house, the oil all over the stove...) but I really had to post this langos recipe, it is such a well-known dish in the Romanian kitchen, I could not leave it out.
Not to mention how happy I can make my husband and kids with such a treat from time to time!
And if you are interested in similar flatbreads (baked, not fried), have a look at these recipes:
Romanian Cheese Pie with Feta and Dill
Romanian Cabbage Dill Pies - Placinte cu varza
Romanian Sweet Cheese Pies with Raisins - Branzoaice
PIN IT FOR LATER!
Hungarian Fried Bread – Langos Recipe
- Langos dough:
- 25 g 0.9 oz fresh yeast or 1 sachet dry instant yeast (0.25 oz/ 7 g)
- 300 ml lukewarm water 10.1 fl.oz/ 1 ¼ cups
- 500 g all-purpose flour 17.6 oz/ 4 cups + 1 tablespoon
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
- vegetable oil for frying
- 3-4 garlic cloves to taste
- 1 teaspoon mustard
- 1 tablespoon vegetable oil
- 75 g grated cheese 2.6 oz/ ¾ cup, Gouda, more if you wish
- 250 g sour cream or smetana 8.8 oz/ about 1 cup
- sweet paprika powder or chili flakes
- fine sea salt
- chopped parsley
- Sweet topping:
- sugar jam or Nutella
- Dissolve the fresh yeast in the lukewarm water. If you are using dry instant yeast, mix it with the flour.
- Mix and knead: Mix the flour, salt, and sugar in a large bowl. Add the yeast water to the flour, add the oil and mix well with a wooden spoon. When the dough is well mixed, start kneading it until it is smooth and no longer sticks to the bowl.You can knead the dough in a stand mixer. Place the flour, salt, and sugar in the stand mixer, add the yeast water and knead for about 2-3 minutes until the dough is smooth and doesn't stick to the bowl's walls anymore.
- Let rise: Transfer the dough into a bowl, cover with a clean towel and let rise in a warm place until doubled in size, about 40 minutes or until doubled in size.
- Divide dough: Place the risen dough on the very lightly oiled working surface. Knead shortly and divide the dough into 8 equal parts. Form 8 balls.
- Form langos: Take one ball and start pressing and stretching it on the working surface to form a circle of about 15 cm/ 6 inches with lightly oiled hands. You will not need a rolling pin; press the dough with your hands and fingers.
- Heat oil: Heat enough oil in a wok or deep frying pan so that the langos can swim. Make sure the oil is hot enough before you start frying your first langos. To check that carefully, insert a toothpick in the oil; if you see tiny bubbles forming around it, then you will know that the oil is hot enough.
- Fry langos: Fry one langos at a time, as they are pretty large and should have enough place in the pan.Carefully place one langos to the oil. Fry it for about 2-3 minutes on each side or until deeply golden.
- Take it out with a slotted spoon and place it on paper towels to absorb the fat. Pat dry on the other side with an extra paper towel.
- Grate the garlic cloves, place them into a small bowl. Add mustard and oil and stir well until the mixture emulsifies slightly. Add the sour cream or smetana and mix well. Add about half of the grated cheese and stir again. Salt to taste.
- Serve the langos immediately topped with the sour cream, the remaining grated cheese, a sprinkle of paprika or chili, and some chopped parsley.If you prefer to eat them sweet, you can sprinkle them with sugar or spread some jam or Nutella on top of the langos.
Angie@Angie's Recipes says
Now this is really interesting! The fried stuff is always tasty and the topping makes it even more tempting.
Thao @ In Good Flavor says
I don't like the lingering smell and the cleanup associated with frying either, but some things are just worth it like these langos. They look perfect and delicious! I have a weakness for all things fried dough!
I love lángos! Lángos with sour cream, garlic and cheese is the best! Thanks for sharing this great recipe!
I have never had langos, but they remind me also of some fried pancake-like sweet treats I used to eat as a child... The sour cream seasonings are the one I'd certainly love.
I wish there was a way to make these without deep-frying them. We both liked them. My husband would have scovergi with baked beans and I got a taste for the combination myself.
Baked beans sound great, I imagine I would like that a lot!
Here in New Mexico, we have an Indian fry bread created by local Navajo. I love drizzling it with honey. These fry bread look similar but I can tell have a different texture. I love the topping you use and the size of the breads.
Marvellina|What To Cook Today says
This is so similar to a fried dough that I used to have when I was a kid. Same presentation too. It's my grandma's favorite too. Some version has sticky rice stuffed in the middle of the fried bread!! Wish I could eat some of your langos.
I remember a dish my grampa used to make.we thought it was Hungarian goulash but then he said it was paprikosh. It had drop dumplings added to a chicken stew, sort of, I remembver the onions and tomatoes but also the green peppers. I haven't found anything with peppers added. Of couse it had paprika and mom used the whole chicken whern she did it as we always had to watch out for bones.
Paprikash with flour dumplings is really delicious. I have a recipe on the blog, however I have never made it with green peppers. Maybe I should try it, I like the slightly bitter note they give a dish when used. My grandmother also mostly used the whole chicken when she made paprikash.
These are a family favourite. We spread them with pesto and then top with chopped tomatoes and Feta cheese. Yummy.
Pesto sounds great, have to try that next time.
yum! we used to only have them from stalls in Vienna as an occasional treat, smothered in garlicky sauce. mmmm
They are delicious, especially with garlic.
I love langos sprinkled with powdered icing sugar. I usually get them at our Heritage Festival in the summer from the Hungarian tent. Now I want to try it myself. I note that some recipes add mashed potatoes. Is this common?
Hi Anne. I've never used mashed potatoes.
All of these recipes similar to what I had was a child. When we had the Hungarian Langos (we called them flippers) my mother made white bean soup and salt pork. Takes me back...I will have to make some soon!!
Hi Sandra. I hope you make them and like them.
Yum! Had these tonight, with the sour cream/garlic and cheese topping as a base, then sprinkled with chopped tomatoes, ham, a bit more cheese, and basil pesto. Very popular with the whole family. Will definitely make these again.
Pesto sounds delicious, I will try it next time I make langos.