Lángos — Hungarian Fried Dough
Hungary's most beloved street food: a large, yeasted flatbread deep-fried until golden and puffy, topped with sour cream and grated cheese.
About This Recipe
Lángos (pronounced LAHN-gosh) is Hungary's iconic street food, sold at every market, fair and lakeside resort in the country: a large, flat disc of yeasted dough deep-fried until golden, puffy and slightly chewy, then topped with sour cream (tejföl) and grated cheese while still sizzling. The name comes from 'láng' (flame), as the original lángos was baked directly on the embers of a wood fire. Modern lángos is always fried and always topped at minimum with sour cream and cheese — though garlic butter, ham, mushrooms and countless other toppings are also popular. Eating a fresh lángos standing at a market stall on a cold day is one of Central Europe's great simple pleasures.
Ingredients
Serves 4
- 500 gplain flour
- 7 g sachetfast-action yeast
- 1 teaspoonsalt
- 1 teaspoonsugar
- 300 mlwarm milk or water
- 2 tablespoonsvegetable oil(for dough)
- 1 litrevegetable oil(for frying)
- 200 mlsour cream (tejföl)
- 100 ghard cheese(grated (trappista or cheddar))
- 2 clovesgarlic(optional, rubbed on)
Instructions
- 1
Make the dough
Combine flour, yeast, salt and sugar. Add warm milk and oil. Knead for 8 minutes to a soft, slightly sticky dough. Cover and prove for 1 hour until doubled.
- 2
Shape
Divide dough into 4 pieces. On a lightly oiled surface, stretch each piece by hand into a rough oval about 5mm thick and 20cm across. The irregular shape is part of the appeal.
- 3
Deep fry
Heat oil to 170°C. Lower one lángos carefully into the oil. Fry for 2–3 minutes per side until golden. The lángos will puff and float. Drain briefly on paper towels.
Do not overcrowd — fry one at a time for best results.
- 4
Top and serve immediately
While hot, rub with a cut garlic clove if desired. Spread generously with sour cream. Top with grated cheese. Eat immediately — lángos are best within minutes of frying.
Pro Tips
- →
Lángos must be eaten immediately — they become chewy and oily as they cool.
- →
The dough should be slightly sticky — this gives a lighter, airier result.
- →
Generous sour cream is not optional — it provides essential moisture and tang.
Variations
- •
Garlic lángos: rub with raw garlic and drizzle with garlic butter.
- •
Ham and cheese lángos: add sliced ham under the cheese.
Storage
Cannot be stored once made — eat immediately. Uncooked shaped dough can refrigerate for up to 4 hours before frying.
History & Origin
Lángos has been eaten in Hungary for centuries, originating as a bread baked in the embers of wood-burning ovens. The deep-fried version developed in the 20th century and became associated with outdoor markets, resorts by Lake Balaton and school fairs. It is one of Hungary's most democratic foods — eaten by all classes at market stalls — and a nostalgic symbol of Hungarian childhood for millions.
Frequently Asked Questions
Can I use water instead of milk?
Yes — water gives a slightly chewier, crispier result. Milk gives a softer, richer dough. Both are authentic.
Nutrition Facts
Per serving (320g) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Hungarian Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes