Langos Recipe: How to Make Hungary’s Favorite Street Snack
Have you ever tried langos? If you haven’t, let me tell you—you’re missing out on one of Hungary’s most beloved street snacks. Imagine biting into a golden, crispy-yet-soft fried dough topped with a tangy garlic spread, a dollop of sour cream, and maybe even some shredded cheese. Sounds good, right? Trust me, once you’ve had langos, you’ll wonder why it’s not as famous as pizza or burgers. So, let’s dive in and talk about how to make this delicious treat at home.
What is Langos?
Langos (pronounced “Lahn-gosh”) is basically Hungary’s answer to comfort food. It’s a simple fried flatbread, often served hot and topped with all sorts of goodies. While garlic, sour cream, and cheese are the traditional toppings, you’ll also find versions with ham, sausage, or even sweet toppings like Nutella. It’s the kind of food you’d grab at a street market or a food festival, where the aroma alone will make your mouth water.
Ingredients You’ll Need
.jpg)
Making langos at home is surprisingly easy, and you don’t need any fancy ingredients. Here’s what you’ll need:
For the dough:
- 3 cups all-purpose flour
- 1 packet (7g) instant yeast
- 1 cup warm milk
- 1/4 cup warm water
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
For the toppings:
- 2-3 cloves of garlic, minced or pressed
- 1/4 cup sour cream
- Grated cheese (optional but highly recommended)
- Salt to taste
- Additional toppings like ham, sausage, or Nutella (if you’re feeling adventurous)
Step-by-Step Instructions
Alright, let’s get cooking. This recipe makes about 6-8 pieces, depending on how big you want your langos.
1. Activate the yeast: Mix the warm milk, warm water, sugar, and yeast in a bowl. Let it sit for about 5-10 minutes until it gets foamy. This step always feels a bit magical to me—it’s like the yeast comes alive!
2. Make the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and vegetable oil, then mix until a dough forms. Knead the dough for about 5-7 minutes until it’s smooth and elastic. If you’ve never kneaded dough before, don’t stress—just fold it, press it, and turn it a few times.
3. Let it rise: Cover the dough with a clean kitchen towel and let it rise for about an hour, or until it doubles in size. Use this time to prep your toppings and maybe make yourself a coffee. (Or scroll through TikTok, no judgment.)
4. Shape the dough: Once the dough has risen, punch it down and divide it into 6-8 pieces. Roll each piece into a ball, then flatten it into a disc about 1/2 inch thick. Don’t worry if they’re not perfectly round—langos is all about that rustic charm.
5. Fry it up: Heat about an inch of oil in a deep skillet or pot over medium heat. To test if the oil is ready, drop in a small piece of dough—if it sizzles, you’re good to go. Fry each piece of dough for about 2-3 minutes per side, or until golden brown. Drain them on a paper towel to get rid of excess oil.
6. Add the toppings: While the langos is still warm, rub it with a bit of minced garlic (or mix the garlic into some oil for easier spreading). Add a generous spoonful of sour cream and a sprinkle of grated cheese. If you’re feeling fancy, throw on some chopped herbs or extra toppings.
Tips and Tricks
- Use fresh yeast if you can find it: It gives the dough a slightly better rise, but instant yeast works perfectly fine.
- Don’t overcrowd the pan: Fry the langos one or two at a time to keep the oil temperature steady.
- Experiment with toppings: Sweet or savory, anything goes. My personal favorite is the classic garlic, sour cream, and cheese combo, but I’ve also tried it with smoked salmon and cream cheese—so good!
A Little Langos Story
The first time I had langos was at a bustling market in Budapest. I remember standing in line, watching as the vendor skillfully fried each piece of dough and piled on the toppings. When I finally took a bite, it was like a flavor explosion—crispy, creamy, garlicky, and just downright delicious. That memory stuck with me, and now, every time I make langos at home, it takes me right back to that market.
Give It a Try!
So, are you ready to make langos? It’s one of those recipes that’s way more fun than intimidating. Plus, it’s a great way to bring a little Hungarian street food magic into your kitchen. If you give it a go, let me know how it turns out—and don’t forget to snap a photo before devouring it. Happy cooking, friends!
Post a Comment for "Langos Recipe: How to Make Hungary’s Favorite Street Snack"