Lángos is one of Hungary’s most beloved street foods, famous for its crispy, golden exterior and fluffy, tender interior. Traditionally deep-fried, this flatbread is made from a yeast dough and is served hot, often topped with garlic butter, sour cream, and grated cheese. Some modern variations include toppings like ham, sausages, or even sweet spreads, but the classic version remains a national favorite. Originating as a quick bread baked near the mouth of a bread oven, it evolved into a deep-fried treat sold at fairs, markets, and food stalls. The combination of crunchy edges, soft middle, and rich toppings makes it irresistibly satisfying.
Preparation Time
1 hour 45 minutes (including rising time)
Servings
Makes 6–8 pieces
Ingredients
For the dough:
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500 g all-purpose flour
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300 ml warm milk (or half milk, half water)
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1 packet (7 g) instant yeast
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1 teaspoon sugar
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1 teaspoon salt
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2 tablespoons sunflower oil (plus extra for kneading)
For frying:
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Sunflower oil or vegetable oil (enough for deep frying)
For the topping (classic version):
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2–3 cloves garlic, crushed and mixed with 3 tablespoons water or oil
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200 ml sour cream
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100 g grated cheese (Edam, Gouda, or Emmental work well)
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Salt to taste
Detailed Method
In a large bowl, mix the warm milk with sugar and yeast, then let it rest for about 5–10 minutes until foamy. Add the flour, salt, and sunflower oil, mixing until a soft dough forms. Transfer the dough to a lightly oiled surface and knead for about 8–10 minutes until smooth and elastic. Place it into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down and divide it into 6–8 equal portions. Shape each portion into a ball, then use your fingers or a rolling pin to flatten it into a disc about 1 cm thick. If you want the center slightly thinner than the edges, stretch gently with your hands — this helps create the traditional lángos shape.
Heat the frying oil in a deep pan over medium heat until it reaches about 170–180°C (340–355°F). To test, drop a small piece of dough into the oil; it should sizzle and rise to the top. Carefully place one piece of dough into the oil and fry for 2–3 minutes per side, or until golden brown. Remove with tongs and drain on paper towels.
While still warm, brush the surface generously with the garlic mixture. Spread a dollop of sour cream over the top and sprinkle with grated cheese. Serve immediately while the bread is hot and crispy.
Lángos is best eaten fresh, but you can reheat leftovers in the oven to restore crispiness. It pairs perfectly with cold drinks and is a true taste of Hungarian street food culture.
