Authentic Hungarian Lángos Recipe – Crispy Fried Bread with Garlic Oil, Sour Cream & Cheese

Measure 265 g of flour and add half a teaspoon of salt.

In a separate container, measure 200 ml of milk and warm it up in a small pot without boiling.

Crumble 10 g of fresh yeast into the warm milk and add half a teaspoon of sugar, combining them until a smooth paste forms.

Pour the warm milk mixture into a bowl and add 2 tablespoons of the measured flour, mixing well.

Set the starter aside for about 20 minutes to rise.

Prepare garlic oil by blending garlic, a splash of oil, the same amount of water, and a pinch of salt until smooth.

After 20 minutes, add the starter to the remaining flour and mix to form a dough, kneading for about 5 minutes.

Drizzle the dough with a bit of oil, cover with a kitchen towel, and let it rest until it doubles in size, about 30 minutes.

Heat oil in a pot or deep pan to around 170° C (340° F).

Once the dough has risen, divide it into three balls and shape one ball into a flat round.

Carefully place the shaped dough into the hot oil and fry until golden on both sides.

Brush the fried langos with the prepared garlic oil and let it cool slightly.

Serve the langos with sour cream and grated cheese on top.

Equipment Needed

Allergens