Langosh
Hungary
50 Minutes
Langos are deep-fried flat yeast breads, comparable to our native Berliners and doughnuts. In contrast, the langos are not filled with sweet jam, but spread with a garlic cream on top and topped with other ingredients such as cheese.
In our langos recipe, we show you two versions of how to prepare your Hungarian langos.
Langos are deep-fried flat yeast breads, comparable to our native Berliners and doughnuts. In contrast, the langos are not filled with sweet jam, but spread with a garlic cream on top and topped with other ingredients such as cheese.
In our langos recipe, we show you two versions of how to prepare your Hungarian langos.
Langos recipe – Hungarian fried dough with garlic cream
Lángos (pronounced langosh) are originally simple yeast dough patties, which are deep-fried and then topped with various ingredients such as garlic cream. I ate my first langos on a trip to Budapest, now more than 10 years ago, and was delighted.
In Hungary, you can eat these deep-fried yeast breads at many snack bars and street stalls. You usually eat them on your hand, for example after a long sightseeing tour or while exploring the pubs and ruin bars of Budapest in the evening.
In Germany, lángos have also been a popular snack at Christmas markets for several years. Since this year all Christmas markets were unfortunately canceled, we have the delicious Hungarian specialty at home re-cooked.
Langos are a delicious Hungarian specialty
Ingredients for the Langos (8 Pieces)
- 450g flour
- ½ cube fresh yeast
- 250ml lukewarm milk
- A little salt
- Oil for frying
Ingredients for the Lagos topping
- 1 cup creme fraiche
- 1 clove of garlic
- 50ml olive oil
- 200g grated cheese
- salt and pepper
- Letcho (recipe follows)
At the end of the article, you will find the recipe additionally for printing.
Preparation of the Langos
1. First, prepare the Langos dough. To do this, put the flour in a large bowl and press a small depression in the middle of the flour. Crumble the yeast in the hollow and mix it with about 50ml of lukewarm milk and some flour to a pre-dough. Let everything rise for 10 minutes in a warm place.
2. Once bubbles have formed on the langos dough, you can mix everything with the remaining milk to a nice dough that no longer sticks to your hands or the mixing spoon. Let the dough ferment for another 30 minutes. In the meantime, you can prepare the Letcho.
Prepare the langos dough
3. Heat a generous amount of oil in a large pot or deep fryer to 170°C. Knead the dough again until smooth and divide it into 8 parts. Then roll or press these balls of dough thinly. With a thickness of about 0.5cm I have made the best experience, the Langos dough will still rise during frying.
Langos dough squeeze into patties
4. Fry the langos in hot oil for about 6-7 minutes until golden brown. Take them out and let them drain on some paper towels.
Fry langos in oil
4. For the classic garlic cream, press the garlic clove and mix it with the crème fraîche, a little olive oil, salt and pepper. Spread a tablespoon of the cream on a Langos and then sprinkle with cheese. Alternatively, you can top your langos with the Letcho (recipe follows).
Ready Hungarian Langos
Make your own langos – Our conclusion
Homemade langos are definitely not a meal for every day. Because light food is something else. But nevertheless, this Hungarian specialty is great to bring some Christmas or travel feeling home, if you have to do without both. Our family definitely enjoyed it and both the version with garlic cream and the one with Letscho went down well. And if you like it sweet, just spread some jam or nougat cream on your langos 😉
What do you think of langos? Which topping do you like best? We are looking forward to your comments.
Langos recipe - Make your own Hungarian langosh
Kochutensilien
- Friying Pot
- Mixer
- Bowl
Zutaten
- 450 Gramm Flour
- 1/2 Cube fresh Yeast
- 250 ml warm Milk
- some Salt
- 1-2 Liter Frying Oil
Lagos Belag
- 200 Gramm Creme Fraiche
- 1 garlic clove
- 30 ml Olive Oil
- 200 Gramm Gratin Cheese
Anleitungen
- First, prepare the langos dough. To do this, put the flour in a large bowl and press a small depression in the middle of the flour. Crumble the yeast in the hollow and mix it with about 50ml of lukewarm milk and some flour to a pre-dough. Let everything rise for 10 minutes in a warm place.
- Once bubbles have formed on the langos dough, you can mix everything with the remaining milk to a nice dough that no longer sticks to your hands, or the mixing spoon. Let the dough ferment for another 30 minutes. In the meantime, you can prepare the Letscho.
- Heat a generous amount of oil in a large pot or deep fryer to 170°C. Knead the dough again until smooth and divide it into 8 parts. Then roll or press these balls of dough thinly. With a thickness of about 0.5cm I have made the best experience, the Langos dough will still rise during frying.
- Fry the langos in hot oil for about 6-7 minutes until golden brown. Take them out and let them drain on some paper towels.
- For the classic garlic cream, press the garlic clove and mix it with the crème fraîche, a little olive oil, salt and pepper. Spread a tablespoon of the cream on a langos and then sprinkle with cheese. Alternatively, you can top your langos with the Letscho (recipe follows).
Want to bookmark this article for reading on Pinterest?
Then just click on the image.
Hey, we are Pragya and Henrik, the creative minds behind Fernweh Koch. As passionate travelers with a big appetite, we discover the world, always looking for great destinations and delicious food. If you want more information and impressions, please follow us on Facebook, Pinterest and Instagram. Just click on the respective picture below. You can also find Fernweh-Koch at Bloglovin and Flipboard.
+++ Advertising | Affiliate – This article contains affiliate links marked with a *. If you order something over it, you will still pay the normal price. However, I get a small commission from the provider, so I can continue to buy delicious ingredients for my recipes in the future +++