Hungarian Fried Bread – Langos Recipe

two hungarian langos with sugar and one with sour cream.

Print Recipe

4.50 from 16 votes

Hungarian Fried Bread – Langos Recipe

Hungarian fried bread – Langos recipe - topped with garlic sour cream and grated cheese or simply sprinkled with sugar.

Prep Time30

Cook Time30

Total Time1

Course: Bread

Cuisine: Hungarian

Servings: pieces

Calories: 388kcal

Author: Adina

Ingredients

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
Topping:
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

Instructions

Langos dough:

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.

Topping:

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:

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.

Notes

Always use a digital kitchen scale; it ensures the best results (Amazon affiliate link).

Nutrition