Serves 6-8 lángos | Prepared in 1.5-2 hours | Difficulty: Moderate
Imagine biting into a crispy yet soft golden-brown flatbread, freshly fried to perfection. The irresistible aroma of garlic wafts through the air as you top it with cool, tangy sour cream and a generous sprinkle of savory grated cheese. Each mouthful is a delightful contrast of crunchy exterior and fluffy, warm interior, making it a perfect treat for any time of the day.
This classic lángos brings the flavors of Hungarian summer to your table, offering a truly comforting and satisfying experience.
Ingredients
- 500 g (4 cups) flour
- 300 ml (1 1/4 cups) lukewarm water
- 20 g (0.7 oz) fresh yeast (or 7 g / 2 1/4 teaspoons dried yeast)
- 1 teaspoon sugar
- 1 teaspoon salt
- 150 g (1/2 cup + 2 tablespoons) plain yogurt
- Oil for frying
Instructions
1. Activating the yeast
Dissolve the sugar in the lukewarm water, then crumble in the yeast. Let it stand for 10-15 minutes until it becomes frothy.
2. Making the dough
Sift the flour into a large bowl, then mix in the salt. Add the activated yeast and yogurt. Knead into a smooth, elastic dough. If necessary, add a little more water or flour to achieve the right consistency.
3. Rising
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, until it has doubled in size.
4. Shaping the lángos
Turn the risen dough onto a floured surface and knead briefly. Divide the dough into 6-8 equal parts, depending on the size of lángos you want to make. Shape them into balls, then flatten them to palm-sized discs.
5. Frying
Heat plenty of oil in a pan (about 180°C / 350°F) and fry the lángos until golden brown on both sides. Make sure the oil is not too hot to prevent burning the outside while leaving the inside raw.
6. Serving
Place the cooked lángos on paper towels to drain. Serve with garlic oil, sour cream, and grated cheese, or other favorite toppings like ham, mushrooms, or vegetables.
Enjoy your delicious, classic lángos!
