Langos Hungarian Recipe – Hungarian Chef

Is there anything better than a weekend gathering with friends and family, where the scent of something delicious fills the air, and laughter is the main course? I’ve always found that langos, those golden, crispy Hungarian flatbreads, are an instant crowd-pleaser. 

Whether you share them with a hot bowl of goulash or indulge on their own, langos has a way of turning a regular get-together into something a bit more special.

Langos has been a favorite treat of mine since I first discovered it at a local Hungarian festival. This fluffy, slightly chewy, fried flatbread is typically served with a variety of toppings. Honestly, it’s the perfect comfort food! 

While there are many traditional ways to enjoy langos, I prefer to keep it simple, making it a fantastic starter or snack that’s also healthy enough for everyday enjoyment.

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How I have used the ingredients in this recipe?

The soul of langos lies in its dough. With good-quality flour, a hint of salt and sugar, and a touch of yeast for that perfect rise, your base is set. Using lukewarm milk adds tenderness, while a splash of garlic-infused olive oil elevates the flavor. For toppings, fresh sour cream and a generous helping of shredded cheese finish it off beautifully. You can always tailor the toppings based on what tickles your fancy, too!

The Ingredients

Here’s what you’ll need to whip up these delightful langos:

For the langos dough:

– 2 cups all-purpose flour (280 grams)

– ½ teaspoon sugar

– ½ teaspoon salt

– 1¼ teaspoon instant yeast

– 1 cup lukewarm milk (250 ml)

For frying:

– Oil for frying, enough to cover the bottom of your pot

Toppings:

– 2 tablespoons high-quality olive oil

– 2 garlic cloves, minced

– Sour cream, for serving

– Shredded cheese, your choice (mozzarella or cheddar work well)

– Optional: a splash of vinegar for a tangy twist

Adding that splash of vinegar provides a little zing that brightens the whole dish. It’s a subtle touch that complements the flavors without overwhelming the palate.

Ingredients From : happyfoodstube.com

How to make langos hungarian recipe?

Ready to get your hands a bit floury? Making langos is straightforward. Just combine the ingredients, let the dough rise, roll it out, and fry until golden brown. You’ll have a beautifully crispy outdoor feast in no time! Let’s dive into the preparation.

Step-by-step directions

Step 1: Mix the Dry Ingredients

In the bowl of your stand mixer, combine the flour, salt, and sugar. Stir these together with a spoon to ensure they’re evenly mixed. Then, sprinkle in the instant yeast and give it another quick stir.

Step 2: Add the Milk

Now, it’s time to add the lukewarm milk. This is when the dough comes to life! Give it a gentle stir with your spoon, just enough to make everything blend together.

Step 3: Knead the Dough

Attach the bread mixer attachment and mix on low speed for about 3-4 minutes. You’re looking for a well-combined dough that pulls away from the bowl’s sides but remains a bit sticky. Don’t rush this step; the right texture is key!

Step 4: Let the Dough Rise

Once mixed, cover the bowl with plastic wrap and a clean kitchen towel. Place it in a warm corner of your kitchen. Let it proof for about 45-60 minutes, or until it doubles in size. This is when you can catch your breath and maybe prep your toppings.

Step 5: Prepare the Dough for Frying

After the dough has risen, gently transfer it to a well-floured work surface. Divide it into four equal portions. Roll each piece into a ball, sending your inner baker into joy!

Step 6: Roll Out the Balls

Using a rolling pin, flatten each ball into a round disc about ¼-inch thick and around 7 inches in diameter. You want them to be excitingly puffy but not too thick, allowing for that crispy exterior.

Step 7: Heat the Oil

In a heavy-bottomed pot, heat an ample amount of oil over medium heat. You want it hot enough that a small piece of dough dropped in will bubble immediately—not too hot, though, as you want a golden color without burning!

Step 8: Fry the Langos

Carefully place one of the rolled discs into the hot oil. Let it fry for about a minute before gently flipping it with kitchen tongs. Fry for another minute or until it is golden brown with a few light spots to give it character.

Step 9: Drain Excess Oil

Once done, remove the langos from the oil and place them on a few sheets of paper towel to soak up any excess oil. You want them crispy but not greasy!

Step 10: Top and Serve

Mix the minced garlic with olive oil and spread this concoction over each piece of langos. Top generously with sour cream and shredded cheese. You’re in for a treat—enjoy it while warm!

Recipe Notes

– Choose Quality Oil: Your frying oil can make a difference. Opt for something neutral but good—sunflower or canola works well.

– Watch the Temperature: Ensure the oil is hot enough, or your langos can absorb too much grease.

– Flour Consistency: If the dough feels too sticky, add a bit more flour, but do this gradually to maintain texture!

– Topping Variations: If you’re feeling adventurous, throw on some diced jalapeños or pickled red onions for a spicy kick.

– Make Ahead: You can prepare the dough a day in advance and store it in the fridge. Just let it come back to room temperature before rolling.

Storage Tips

Langos can be a bit tricky to store since they lose crispness over time. Store leftover langos in an airtight container in the refrigerator. Just reheat them in a toasted oven or skillet to restore some of that crispy goodness.

Serving Suggestions

– Pair with Goulash: A bowl of warm goulash makes for a heartwarming combo.

– Fresh Salad: Serve alongside a light, zesty salad to balance the richness of langos.

– Topped with Veggies: Use toppings like diced tomatoes, olives, or arugula for freshness.

– Enjoy with Beer: A chilled beer adds a refreshing touch to this treat.

– Slather on Spreads: From pesto to hummus, experiment with different spreads that pair well.

What other substitute can I use in langos hungarian recipe?

– Gluten-Free Flour: For a gluten-free version, swap all-purpose flour with your favorite gluten-free blend.

– Greek Yogurt: Replace sour cream with Greek yogurt for a tangy flavor while keeping it light.

– Vegan Cheese: Use vegan cheese shreds for a lactose-free option that’s just as tasty.

– Canola Oil: Instead of olive oil for frying, canola oil will provide a neutral flavor.

– Herbs: Incorporate fresh herbs like thyme or dill into your dough for a flavor twist.

FAQs

1. Can I freeze langos?

Yes, you can freeze cooked langos. Just ensure they cool fully before wrapping them tightly in plastic wrap and placing them in an airtight container. Reheat from frozen in a toaster oven.

2. How do I know when the oil is hot enough?

You can test the oil by dropping a small piece of dough; if it bubbles and rises to the surface quickly, it’s ready.

3. What can I replace yeast with if I want a quicker recipe?

For a quicker solution, you might replace yeast with baking powder. However, note that the texture will differ; you’ll miss that airy lift that yeast provides.

4. Can I make langos without a stand mixer?

Absolutely! You can mix the dough by hand in a bowl and knead until smooth, which might take a bit longer but will still yield delicious results.

5. How long can I keep the dough before frying?

You can keep the dough in the refrigerator for up to 24 hours. Allow it to come to room temperature and rise for about 30 minutes before frying.

Conclusion

Langos is more than just a snack; it’s an experience. The ability to customize your toppings and enjoy them with family and friends makes them all the more delightful. Once you’ve tasted a freshly fried langos, you’ll understand why it’s such a beloved dish in Hungarian culture.

Roll up your sleeves, and embrace your cooking journey. You won’t regret it—especially when that first bite bursts with flavor!

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