Absolutely! Hungarian Lángos is a classic deep-fried bread—crispy on the outside, soft and fluffy inside—often topped with garlic butter, sour cream, or cheese. Here’s a traditional recipe:
Ingredients (makes 4–6 Lángos)
For the dough:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 cup warm milk (110°F / 43°C)
- 2 ½ cups all-purpose flour (plus more for dusting)
- ½ tsp salt
- 2 tbsp vegetable oil or melted butter
- Oil for frying (vegetable, canola, or sunflower)
Toppings (optional):
- 2–3 cloves garlic, minced
- 2 tbsp melted butter or olive oil
- Sour cream
- Grated cheese (like cheddar or mozzarella)
- Chopped fresh herbs (optional)
Instructions
- Activate yeast:
- In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Make the dough:
- In a large bowl, mix flour and salt.
- Add yeast mixture and 2 tbsp oil. Stir until a sticky dough forms.
- Knead the dough:
- Turn dough onto a floured surface and knead 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Shape the Lángos:
- Punch down the dough and divide into 4–6 portions.
- Roll each into a ball, then flatten into a disk about ½ inch thick. Stretch the center slightly to create a slight hole.
- Fry:
- Heat oil in a deep skillet or pan to 350°F (175°C).
- Fry Lángos 2–3 minutes per side until golden brown. Drain on paper towels.
- Add toppings:
- For classic garlic Lángos, brush with melted garlic butter.
- Optional: Add sour cream, grated cheese, or herbs. Serve warm.
💡 Tips for perfect Lángos:
- Make sure oil is hot enough—too low and the Lángos will absorb oil and become greasy.
- Don’t roll too thin; Lángos should be fluffy inside.
- You can mix mashed potatoes into the dough for extra softness.
If you want, I can give a “restaurant-style” version with garlic butter, sour cream, and shredded cheese topping that’s absolutely irresistible.
Do you want me to make that version?
