Hungarian Fried Dough (Lángos)

Lángos, the Hungarian fried bread (fried dough) is the perfect warm and hearty snack that goes well for a party, family gathering, or game night. It is enjoyable in sweet or savory, depending on your mood.

Growing up in Romania, Lángos was a delicacy that you could enjoy daily. Prepared homemade or from the street market the taste of the fried dough is pretty much the same. But with a little trick that I found out myself during research, it will make it 100% authentic.

I remember coming home from school, standing at the bus station, and smelling the fried bread from the little “Lángos” street shop next from the station. It was literally a daily temptation not to buy every day one.

What is Fried Dough (Lángos)?

Lángos is a typical Hungarian food. Today it is called as a deep fried bread or flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day.

After the revolution in 1956, very small scale businesses started to open small buds in the larger markets to sell a new kind of lángos, fried in lard or sunflower oil. It became very popular and it was the ultimate streetfood.

Lángos is popular all year long. It is an affordable and simple food, it is often sold around bus stations, fairs, local markets and all over Eastern European countries during local celebrations or sport events.

Equipment

Traditionally, the Lángos you can find at the street vendor is fried in sunflower oil (vegetable oil). The steps for the recipe starts with the dough making in the large mixing bowl. You can rest the dough in the same bowl. Then make 10 – 11 balls with your hand, rest them on the tray and fry in your frying pan.

Place the balls on a medium size tray, where they can rise again for not sticking to each other.

• Large Mixing Bowl – You’ll need a mixing bowl if you’ll knead with your hand. If you use a stand mixer, just ignore it.
• Medium Size Tray – You’ll use it for the dough balls for resting because it gives much space for raising.
• Frying Pan – Where you’ll fry the Hungarian Fried Dough

Ingredients You’ll Need

• Fleischmann’s Rapidrise Instant Yeast
• Milk
• Sugar
• All-purpose flour
• Salt
• Vegetable oil
• Water

Secret Ingredient

Hungarian Fried Dough can be a delicious treat but with the secret ingredient will be THAT delicious treat.

The Garlic Sauce!!!

That’s right…

It will make a huge difference, I promise you. I think this is the only ingredient that people don’t use or they don’t know about. Most people know that you need sour cream and grated cheese (and these ingredients taste the same everywhere), but not garlic sauce. So yes! Try it!

You just thee 3 ingredients for the Garlic Sauce :

• Garlic
• Vegetable Oil
• pinch of salt

See more details in the recipe card.

Toppings for the fried dough

The dough is basically the same as pizza dough, but it is not baked… it is fried in oil. It is eaten fresh and warm, topped with so many different toppings which you can make or add for yourself. It is good for as dessert or for lunch if you choose a savory topping.

In Transilvania, you can find fried bread with different fillings which are mostly savory, on the top with ketchup or mayonnaise if you wish.

Savory Toppings and Fillings

• Sour Cream with Shredded Cheese Topping (the most popular one in Hungary)
• Feta Cheese Filling (Popular in Romania)
• Steamed Cabbage Filling
• Bacon Filling
• Plain Fried Bread (Popular with ketchup and/or mayonnaise as toppings)

Sweet Toppings

• Powdered Sugar (The most popular sweet topping)

How to make Hungarian Fried Dough (Lángos)

1. In a small bowl add 1/4 cup of warm water, 1 tbsp sugar, and yeast. Mix well then let sit for 10 minutes until the mixture becomes foamy.
2. In a large bowl add flour and salt and combine them. Make a hole with a wooden spoon in the middle of the flour and pour the oil, the milk, and the yeast mixture. Add the remaining water slowly just to make sure the dough is not too liquidy. Combine everything with a stand mixer or your wooden spoon until a dough forms. If kneading by hand, lightly flour the work surface, and knead for 8-10 minutes, until the dough is no longer sticky and springs back when poked with the finger.
3. Grease a large bowl with oil, then place the dough into it. Cover it with plastic wrap and leave it in a warm place. Let proof for at least 30 minutes or until double in size.
4. Then with oily hands make 11-12 little balls and let to rest for another 30 minutes. Cover them with plastic wrap or a kitchen towel.
5. Now, take one ball and try to stretch it to form a circle with your lightly oiled hands. You will not need a rolling pin; press the dough with your hands and fingers.
6. Heat the oil in a deep frying pan and make sure the oil is hot enough before you start frying your first langos.
7. Fry one langos at a time for about 2-3 minutes on each side or until deeply golden.
8. Take it out with a slotted spoon or a fork and place it on paper towels to absorb the fat.
9. Serve the langos immediately topped with garlic sauce, sour cream, and grated cheese,

How to make the Garlic Sauce

1. Clean the garlic then mash them or cut them into super little pieces. Add the oil
2. Add the oil, and salt to the mashed garlic a combine them.

How to Store the Hungarian Fried Dough (Lángos)

Lángos are best served right away, fresh and warm. If you want to leave some for another day, leave the dough in an air-tight pan in the fridge or for a day or two.

I never froze bread dough before, but some people says it can be freeze up to 6 months.

More Delicious Savory and/or Sweet Food Ideas

• Chimney Cake Recipe (KÜRTŐSKALÁCS)
• Hungarian Pancakes (Palacsinta)
• Sweet, Savory, and Spicy Empanadas