Legendary Hungarian Lángos | Simple but flavorful recipe

Mix crème fraîche, sour cream, and garlic in a bowl.

Season the mixture with salt and black pepper, then mix well.

Mix lukewarm milk and lukewarm water in a separate bowl.

Add sugar and yeast to the milk-water mixture and mix well.

Pour the milk-water-yeast mixture into the bowl with flour and salt.

Mix until you have a smooth and pliable dough.

Let the dough rest in a bowl for 30 to 60 minutes in a warm spot until it doubles in size.

Heat oil in a pan.

Take a piece of the dough and stretch it out with your hands.

Carefully drop the stretched dough into the hot oil and fry until golden brown on both sides.

Place the fried Lángos on a paper towel to remove excess oil.

Top the Lángos with sour cream, grated cheese, and bacon.

Equipment Needed

Dietary

Allergens