Lángos is a Hungarian snack made from fried dough. It can be topped by both savoury and sweet toppings, which makes it as versatile as our Dutch pancake.
We believe it tastes like festivals and great times. What is your favourite topping?
Thank you Miranda for the great times and Kirsten for sharing the lángos recipe
Which ingredients do you need to make Langos?
For the dough, you need the following:
- 400 g flour
- 15 g fresh yeast (or 5 g dry yeast)
- 250 mL milk
- ½ tsp salt
- ½ tsp of mother’s love
- Oil to fry
After frying the dough, you can add all kinds of toppings, like:
- crème fraîche with chopped chives
- grated cheese
- garlic oil
- sea salt
- fried onion
How to make the dough?
- Warm the milk in a small saucepan until it’s lukewarm. Then add a bit of that milk to the fresh yeast and stir until the yeast is dissolved.
- Mix the flour and salt and make a small pit in the middle of it to pour the yeast mixture into. Mix the yeast mixture, flour and salt until the wet ingredients are fully dissolved.
- Then add the rest of the lukewarm milk bit by bit while kneading until you have a nice firm bread dough.
- Grease a clean bowl with oil and put your dough in. Cover the bowl with a moist tea towel and let the dough rise for an hour in a warm spot.
How do you bake lángos?
- Put a big pan on the stove and warm the oil to fry the lángos (around 180℃). To make sure the oil is hot enough, you can put a small piece of dough in the pan and if the oil immediately starts bubbling it’s ready.
- Divide the dough in 6 to 8 parts and shape them into flat discs without kneading too much.
- Slowly lower the disc in the pan and fry both sides for 2 to 3 minutes.
- Place the Langos on a kitchen towel to drain excess oil.
- Now it’s time for the toppings! To create a traditional lángos, start with garlic oil, then add creme fraiche, grated cheese and a dash of sea salt.
Miranda’s tip: Go for sweet instead of savoury and top your lángos with Nutella!