Langos is a beloved Hungarian street food staple that delivers an irresistible combination of crispy exterior and soft, chewy interior. This yeast-leavened dough is enriched with mashed potatoes, which keeps the bread tender and gives it a distinctive flavor. Once deep-fried to a beautiful golden brown, these flatbreads become the ultimate canvas for your favorite toppings. Whether you prefer the classic savory combination of sour cream and grated cheese or something sweet like vanilla custard and strawberries, langos is incredibly versatile. It&# 226;ÂÂs an excellent choice for parties, casual gatherings, or a comforting weekend treat. The recipe is straightforward, requiring patience for the dough to rise, but the effort pays off with a warm, fresh-from-the-fryer experience that rivals any bakery.
Langos- Hungarian Fried Bread
Description
Langos is a beloved Hungarian street food staple that delivers an irresistible combination of crispy exterior and soft, chewy interior. This yeast-leavened dough is enriched with mashed potatoes, which keeps the bread tender and gives it a distinctive flavor. Once deep-fried to a beautiful golden brown, these flatbreads become the ultimate canvas for your favorite toppings. Whether you prefer the classic savory combination of sour cream and grated cheese or something sweet like vanilla custard and strawberries, langos is incredibly versatile. It&# 226;ÂÂs an excellent choice for parties, casual gatherings, or a comforting weekend treat. The recipe is straightforward, requiring patience for the dough to rise, but the effort pays off with a warm, fresh-from-the-fryer experience that rivals any bakery.Ingredients
Directions
-
Dissolve yeast and sugar in 1/2 cup of lukewarm milk. Let stand for 10 minutes until foamy.
-
In a large mixing bowl, combine flour and salt.
-
Add the yeast mixture, remaining lukewarm milk, 1 tablespoon of oil, and mashed potatoes to the flour.
-
Mix until a dough forms, adding more milk if necessary to achieve a soft consistency.
-
Knead the dough on a floured surface for 15 minutes until smooth and elastic.
-
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
-
Punch down the dough and divide into equal portions.
-
Shape each portion into a ball and flatten by hand into a disc the size of a large saucer.
-
Heat oil in a deep skillet or fryer to 350ðF (175ðC).
-
Fry the flattened dough discs in batches until golden brown on both sides, about 2-3 minutes per side.
-
Remove from oil and drain on paper towels. Serve immediately with desired toppings.
Nutrition Facts
- Amount Per Serving
- Calories 855.3kcal
- % Daily Value *
- Total Fat 65.6g101%
- Saturated Fat 10.2g51%
- Cholesterol 1.2mg1%
- Sodium 2594.9mg109%
- Total Carbohydrate 58.4g20%
- Dietary Fiber 2.8g12%
- Sugars 4.5g
- Protein 9.5g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toppings: Traditional savory toppings include sour cream and grated cheese, or Feta cheese with fresh dill and sour cream. For a sweet variation, try mashed strawberries with whipped cream, vanilla custard, or applesauce.
Storage: Langos is best eaten fresh while hot and crispy. If you must store leftovers, keep them in an airtight container at room temperature for up to 1 day. Reheat in a toaster oven or skillet to restore crispiness.
Tip: Ensure the oil is hot enough before frying to prevent the dough from absorbing too much oil. Use a thermometer for best results.
