Lángos is an iconic Hungarian street food classic: a fluffy fried dough traditionally topped with garlic, sour cream, and cheese. You can smell it at every market and by every lakeside. With this authentic recipe, you can recreate the famous experience of the Hungarian stalls at Lake Balaton right in your own kitchen. Let's get started!
Ingredients
- 250 ml lukewarm milk
- 500 g all-purpose flour
- 20 g fresh yeast (or 7 g dry yeast)
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp sunflower oil (for the dough)
- Sunflower oil (for frying)
Toppings (Classic)
- 2 cloves of garlic, pressed
- 3 tbsp water (to create garlic water)
- 200 g sour cream (tejföl)
- 150 g grated cheese (e.g., Emmental or Gouda)
- Salt to taste
Preparation
Activate the yeast: Mix the lukewarm milk with the sugar and yeast. Let it sit for 5–10 minutes until it becomes frothy.
Knead the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and the 3 tbsp of oil. Knead until the dough is soft and pliable (8–10 mins by hand, or 5 mins with a mixer).
Rise: Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Heat the oil: Fill a large, deep pan with plenty of oil and heat it to 170–180°C.
Shape: Lightly oil your hands. Tear off 6 equal pieces of dough. Gently pull each piece from the center outward to form a circle/oval, keeping the edges slightly thicker. Do not use a rolling pin.
Fry: Fry the dough one by one for 1–2 minutes per side until golden brown and puffed up. Drain on paper towels.
Assemble: Mix the garlic with the water and a pinch of salt. Brush the hot lángos with this garlic water, spread a generous layer of sour cream, and top with plenty of grated cheese.
Tips for Success
Temperature: Keep the oil between 170–180°C. If it's too cool, the dough will soak up too much oil.
Hand-stretch only: Pulling the dough by hand preserves the air bubbles; a rolling pin would flatten them.
Serve immediately: Lángos is best enjoyed within the first few minutes while it’s still crispy.
Frequently Asked Questions about Lángos
What does lángos mean?
The word lángos comes from “láng,” the Hungarian word for flame. In the past, the dough was baked next to the flames of a wood-fired oven, only later did deep-frying become the standard method.
Can I make lángos dough in advance?
Yes, you can make the dough a day in advance and store it in the refrigerator. Take it out of the refrigerator an hour before frying so that it comes to room temperature.
Can I also make Lángos in an air fryer?
You can, at 200°C for 8–10 minutes. The result is less airy than deep-fried, but much lighter.
