Langos Hungarian Fried Dough Recipe

Langos Hungarian Fried Dough

Langos Hungarian Fried Dough
Langos Hungarian Fried Dough

One of the best street foods I’ve ever eaten is langos Hungarian fried dough.  This Hungarian fried dough recipe is pillowy soft and oh-so-satisfying.  Langos are very popular in Hungary and can be eaten sweet or savory.  You could try Nutella, chocolate sauce, caramel and don’t forget to top it with powdered sugar.  Jam spread on top is my favorite sweet version.  However, my ultimate favorite version is rubbed with a halved garlic clove and sprinkled with garlic salt.  Another popular option is dipping it in sour cream.  It’s also delicious with a sprinkle of parmesan or grated Emmenthaler or Gruyère cheese.  Bacon or ham is also a tasty topping.  Another topping you could consider is mushrooms fried in butter.  A fried egg on top would make a great breakfast option.  The point is you can be creative with your langos toppings.

To make the langos Hungarian fried dough recipe you will need boiled mashed potatoes, flour, yeast, milk (you can substitute water but I find the flavor is better with milk), sugar, and salt.  Adding caraway seeds is optional, but very recommended, if making it savory.

The first step is to boil your potatoes for about half an hour till there are soft enough to mash.  If you don’t already have a potato ricer I would highly recommend you invest in one.  Otherwise just mash your potatoes as you normally do.  Then you will make your yeast mixture and add that to the mashed potatoes and flour.  Salt and milk will then be added and then kneaded into a very soft sticky dough.  Allow it to rise and then you will be ready to fry your dough.  Coat your hands in flour to help with shaping the dough into a circle.  You can roll out your dough with a rolling pin but I prefer to stretch it like pizza dough.  I find that it turns out fluffier that way.  The stickiness of the dough makes it hard to work with but if you coat your hands really good it’s possible.  Also, you can stretch and shape the dough more once you place it in the frying pan before it sets by pulling the edges with a spatula.  Make sure that it is not thicker than 1 inch otherwise the middle will take too long to cook through.  It also helps to stretch the middle thinner than the rest because the middle takes longer to cook than the outer edges.  Fry it in 1 inch of oil for about 2-3 minutes per side till nicely browned.

Langos or the plural of langoš, pronounced langosh can be sweet or savory but either way it’s a must try dish that is great for breakfast, lunch, or as a snack.

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Langos Hungarian fried dough.
Prep Time 25 minutes
Cook Time 16-24 minutes
Passive Time 80 minutes
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 16-24 minutes
Passive Time 80 minutes
Servings
people
Ingredients
Instructions
  1. Warm the milk to approx. 90 degrees Fahrenheit. Add the sugar and 1 tbsp. of the flour. Stir and add the yeast, stir again. Allow the yeast to foam for five minutes.
  2. In a bowl mix the flour and salt. Add the potatoes, milk, and yeast mixture and knead into a dough. Add the optional caraway seeds if making a savory version. The dough will be very sticky. Allow this to rise in a warm place for one hour or till doubled.
  3. Add more flour till the dough is very soft and a just a little sticky. I find the stickier the dough the better the langos will be. Although if it is too sticky it can be very hard to shape the dough. Coat your hands and work surface in flour to help with shaping the dough into a circle. Stretch or roll it out into approximately 8 inch wide circles (size of your frying pan or smaller) and about 1/2 inch thick. Make the middle a little thinner than the outside edge by stretching it.
  4. Fill your pan with 1/2 inch of oil. Once the pan is hot add the langos and turn the heat down to medium. Fry for 2 to 3 minutes per side depending on the thickness. You can check for doneness by cutting a slit in the middle. Serve immediately.
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