| Prep: 60 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 354 | 18g | 3g | 42g |
| sugars | fibre | protein | salt |
| 1g | 2g | 6g | 0.21g |
About Lángos
The allure of bread, in its myriad forms, is universal. One such gem that captivates the senses is Lángos – a veritable star of Hungarian cuisine. Tantalizing and satisfying, the Lángos is a fried bread that is traditionally savored hot and fresh; you won’t go wrong with a gleeful smear of sour cream and a generous pinch of grated cheese to top it off. Potato or bread dough is usually used for making Lángos, but here at Your Gourmet Guru, we propose our version using active dry yeast, warm water, all-purpose flour teamed up with a dash of salt. For frying, vegetable oil does magic, ensuring that crispy decadence that one associates with the classic Lángos!
The Lángos Love Affair
The Lángos’ origin dates back to when Turks introduced the unusual technique of deep-fry cooking to the Hungarian plains. Since then, it has remained a humble yet beloved addition to the Hungarian fare, often enjoyed at fairs or marketplaces. This irresistible bread sits in the golden intersection of a soft middle and crispy outer layer, often accompanied by minced garlic cloves to up the flavour ante.
Delving into Flavours
What makes Lángos such a treat is its usual partners-in-crime – sour cream and grated cheese – elements that add a lovely tang and richness to the yeasty, deep-fried bread. However, feel free to explore other garnishes as well. A little bit of sprinkled paprika for an added kick or a thin slice of ham to turn it into a full meal. Some even swear by a sweet version of Lángos, crowned with powdered sugar or apricot jam.
Lángos is akin to pizza, naan, and even fried doughnuts, offering a delightful base that is both satiating and comforting. Try pairing it with a traditional Hungarian Paprikás Csirke (Chicken Paprikash) or a hearty Goulash soup, its small amount of savoriness offering balance to these hearty stews.
Embrace the Experiences
In essence, Lángos is about much more than its ingredients or method of cooking. It is a sensory celebration – the sizzle of the bread as it hits the hot oil, the aroma that drifts from the cooking pot, the taste of the fried bread, soft on the inside and crispy on the outside. Lángos tempts with its simplicity, and once tasted, it bears in your heart the delightful imprint of shared culinary joy. So, prep your kitchen, gather your ingredients, and get ready for an immersive culinary journey with Lángos!
What You’ll Need
- 1 teaspoon active dry yeast
- 1 1/2 cups warm water (between 100-110°F)
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups vegetable oil, for frying
- 4 garlic cloves, minced
- Sour cream and grated cheese, for serving
Method
Step One
Start by dissolving the yeast in the warm water. Leave it undisturbed for about 10 minutes until it becomes frothy on top. Make sure the water is not too hot as this might kill the yeast.
Step Two
While the yeast is dissolving, combine the flour and salt in a large bowl. Mix these together until they are well combined.
Step Three
Add the frothy yeast mixture into the bowl with the flour. Mix everything together until you form a sticky dough.
Step Four
Turn the dough onto a floured surface and knead for about 10 minutes. Add more flour if needed so the dough doesn’t stick to your hands.
Step Five
Place the kneaded dough back into the bowl and cover with a cloth. Leave this to rise in a warm place for approximately an hour or until it has doubled in size.
Step Six
Heat the vegetable oil in a frying pan over medium to high heat.
Step Seven
Take pieces of the dough and flatten them with your hands. Fry the dough in the heated oil until they turn golden brown on both sides.
Step Eight
Remove the fried dough and while it is still hot, rub it with the minced garlic.
Step Nine
Serve the lángos while still warm, with a dollop of sour cream and a sprinkling of grated cheese on top. Enjoy!
