Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature for about 30 minutes before stretching and frying.
BREAKFAST
Hungarian Langos with Garlic Sour Cream and Cheese
Indulge in this classic Hungarian street food, featuring crispy fried dough topped with a savory garlic sour cream spread and a generous sprinkle of shredded cheese. It's a comforting and satisfying breakfast or snack that's surprisingly easy to make at home.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the warm milk, active dry yeast, and sugar. Let it sit for 5 minutes until foamy.
02
Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
03
Divide the risen dough into 4 equal pieces. On a lightly floured surface, gently stretch each piece into a flat, oval shape, about 6-8 inches long and 1/4 inch thick.
04
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place one stretched dough piece into the hot oil. Fry for 2-3 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
05
While the langos are still warm, mix the sour cream with the minced garlic. Spread a generous amount of the garlic sour cream over each fried dough. Sprinkle generously with shredded cheese and serve immediately.
About This Recipe
Indulge in this classic Hungarian street food, featuring crispy fried dough topped with a savory garlic sour cream spread and a generous sprinkle of shredded cheese. It's a comforting and satisfying breakfast or snack that's surprisingly easy to make at home.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of paprika to the dough. Ensure your oil is at the correct temperature for frying; too cool and the langos will be greasy, too hot and they'll burn before cooking through.
Easy Substitutions
You can use plain Greek yogurt instead of sour cream for a tangier, slightly healthier option. Any good melting cheese will work in place of cheddar or Emmental. For a gluten-free version, use a gluten-free all-purpose flour blend, though the texture may vary.
Storage & Reheating
Langos are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a dry skillet over medium heat until warmed through, or in a toaster oven.
Serving Suggestions
Serve Hungarian Langos as a hearty breakfast with a side of sliced tomatoes and cucumbers. They also make an excellent appetizer or snack for gatherings. For a more substantial meal, top them with thinly sliced ham or a fried egg. A sprinkle of fresh dill or chives can add a lovely aromatic touch.
Common Mistakes
One common mistake is not letting the dough rise sufficiently, which results in dense langos. Another is frying at the wrong oil temperature, leading to either greasy or burnt dough. Over-stretching the dough can cause it to tear, while under-stretching makes it too thick and chewy. Finally, not serving them immediately means missing out on their optimal crispy texture.
Frequently Asked Questions
What kind of oil is best for frying langos?
Vegetable oil, canola oil, or sunflower oil are all good neutral-flavored options suitable for deep frying.
Can I bake langos instead of frying them?
While traditional langos are fried, you can bake them at 400°F (200°C) for 10-15 minutes until golden brown for a lighter version. The texture will be different, more like a flatbread.
MORE TO KNOW
The key to perfect langos is achieving a light, airy interior with a crispy exterior. This is largely dependent on the dough's rise and the oil temperature. Don't overwork the dough, as this can lead to a tough texture. When stretching the dough, be gentle to avoid tearing it, but ensure it's thin enough to cook quickly and evenly. If you don't have a deep-fry thermometer, you can test the oil by dropping a small piece of dough into it; it should sizzle immediately and float to the surface within a few seconds.
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