Last Updated on June 26, 2023
Hungarian Fried Dough Langos is a traditional Hungarian dish that has become popular throughout Europe and the US. The recipe consists of a simple dough made from potatoes, flour, yeast, and oil, with garlic, salt, and sugar added for additional flavor.
The dough is deep-fried in hot oil until golden brown before serving as an indulgent snack or appetizer. It’s crispy on the outside yet fluffy on the inside, making it a favorite among many!
In this article, we’ll share the ingredients, step-by-step instructions for making Hungarian Fried Dough Langos, and some tips to ensure your fried dough comes out perfectly every time. So, keep reading!
Table of Contents
What is Hungarian fried dough langos?
Hungarian Fried Dough Langos is a type of fried dough that is popular in Hungary. It is often served as a snack or appetizer and can be topped with various toppings such as sour cream, cheese, garlic, and herbs. It’s also known by its Hungarian name, “lángos”, which means flame.
What does it taste like?
The fried dough langos tastes like a cross between a pizza crust and donuts – savory with notes of sweetness. Depending on how much salt you use in the recipe, it can range in flavor from mild to salty. Garlic also adds additional flavor and aroma.
Once you eat it, you’ll understand why it is so popular. It is crunchy on the outside while remaining soft and fluffy on the inside!
How did I first get introduced to the Hungarian fried dough langos?
My first introduction to the Hungarian fried dough langos was a trip to Hungary. I instantly fell in love with it after trying one from a street vendor. The combination of flavors and textures – crispiness on the outside, light and fluffy inside – was something that stuck with me until this day!
How to make Hungarian Fried Dough Langos?
Making this recipe is easy and requires just a few simple ingredients. It takes only a few minutes to prepare and can be served as an appetizer or snack for any occasion. Just follow the steps below.
- 1 cup freshly mashed and warm russet potato, from about 1 medium potato
- 1 3/4 cups (240 grams)Flour
- 2 1/2 teaspoons instant yeast (rapid-rise or bread machine yeast)
- 3/4 teaspoon salt, plus more to taste
- Canola oil for frying
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, halved
- 1/2 cup milk
In a large bowl, mix the mashed potato, yeast, sugar, and flour together until combined.
Add the oil and salt to the mixture and continue mixing with your hands or a wooden spoon until a dough forms. If necessary, add extra flour if the dough is too sticky or an additional tablespoon of milk if it’s too dry.
Knead the dough on a lightly floured surface for 5 minutes until it’s smooth and elastic. Place in an oiled bowl, cover with plastic wrap or kitchen towel and set aside for 1 hour or until doubled in size.
Divide the dough into 12 equal pieces, roll each piece into a ball and flatten with your hands. Place the flattened dough on a greased baking sheet and cover it with plastic wrap or a kitchen towel, and set aside for 30 minutes.
Heat 1 inch of oil in a large saucepan until it reaches 350°F. Fry the langos one at a time, flipping once when they’re golden brown (about 2 minutes per side). Drain them on paper towels before serving.
Rub each langos with garlic clove and sprinkle salt to taste before enjoying!
-Make sure that your mashed potato is warm so that it helps activate the yeast in the dough.
-If you have leftovers, store them in an airtight container and reheat them in the oven before serving.
-You can also serve the langos with sour cream, cheese or your favorite toppings.
Hungarian Fried Dough Langos Recipe
- 1 bowl
- 1/2 cup of freshly mashed and warm russet potato carefully prepared from approximately 1/2 medium potato, ensuring a fluffy and hearty base for the dough.
- 1/2 teaspoon of natural sugar sourced from the finest cane, adding a subtle sweetness to balance the flavors in the dough.
- 7/8 cup 120 grams of premium all-purpose flour, meticulously measured for a smooth and consistent dough, ensuring perfect texture.
- 1 1/4 teaspoons of high-quality instant yeast whether rapid-rise or bread machine yeast, providing a quick and efficient rise for soft and airy donuts.
- 3/8 teaspoon of fine salt expertly measured to provide a subtle savory balance, bringing out the natural flavors in the donuts, with additional salt to taste.
- 1/2 tablespoon of wholesome vegetable oil adding a light and healthy note to the dough, enhancing its overall richness.
- 1/4 cup of fresh and creamy milk sourced from high-quality dairy farms, adding a velvety richness to the dough.
- 1 clove of pungent garlic halved, enhancing the oil with its aromatic essence during frying, infusing the donuts with a subtle garlic flavor.
- Canola oil for frying, ensuring the perfect temperature for a golden and crispy exterior, providing a delightful texture to the donuts.
- In a large bowl, mix the mashed potato, yeast, sugar, and flour together until combined.
- Add the oil and salt to the mixture and continue mixing with your hands or a wooden spoon until a dough forms. If necessary, add extra flour if the dough is too sticky or an additional tablespoon of milk if it’s too dry.
- Knead the dough on a lightly floured surface for 5 minutes until it’s smooth and elastic. Place in an oiled bowl, cover with plastic wrap or kitchen towel and set aside for 1 hour or until doubled in size.
- Divide the dough into 12 equal pieces, roll each piece into a ball and flatten with your hands. Place the flattened dough on a greased baking sheet and cover it with plastic wrap or a kitchen towel, and set aside for 30 minutes.
- Heat 1 inch of oil in a large saucepan until it reaches 350°F. Fry the langos one at a time, flipping once when they’re golden brown (about 2 minutes per side). Drain them on paper towels before serving.
- Rub each langos with garlic clove and sprinkle salt to taste before enjoying!
Total Fat: 8 grams
Saturated Fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 500 milligrams
Carbohydrates: 28 grams
Fiber: 2 grams
Protein: 4 grams
What to serve with Hungarian fried dough langos?
Hungarian fried dough langos can be served as an appetizer or snack, as well as a main dish. They can be enjoyed on their own or topped with various sweet or savory ingredients such as sour cream, cheese, bacon bits, onion, garlic or herbs. You can also top them with jam for a sweeter treat.
How to store leftover Hungarian fried dough langos?
Leftover langos should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 400°F and bake the langos for 10-15 minutes or until heated through.
Can pregnant women eat this?
Yes, pregnant women can enjoy Hungarian fried dough langos as long as they are made with pasteurized dairy products. It is also recommended that pregnant women avoid eating foods that have been overly processed or deep-fried.
What type of yeast should I use?
Instant yeast (also known as bread machine yeast or rapid-rise yeast) works best for this recipe.
Can I freeze the dough before frying?
Yes, the dough can be frozen for up to 3 months. Thaw at room temperature and bring to room temperature before frying.
Hungarian fried dough langos are a delicious snack or meal option that is easy to make at home with just a few simple ingredients. The combination of mashed potato and yeast helps create a light and fluffy texture, while the toppings provide an array of flavors for everyone to enjoy!
And don’t forget to rub each langos with garlic clove and sprinkle salt to taste before serving – it adds an extra layer of flavor that can’t be beaten! So grab some ingredients and get cooking – you won’t be disappointed!
Thanks for reading this guide on how to make Hungarian fried dough langos! Let us know if you try it, and don’t forget to share your creations with us on social media! Bon Appetit!
Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.