hungariansnack✨ New

Lángos — Hungarian Fried Dough

Name: Lángos — Hungarian Fried Dough
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4 servings
Cuisine: hungarian
Ingredients: 500 g plain flour; 7 g sachet fast-action yeast; 1 teaspoon salt; 1 teaspoon sugar; 300 ml warm milk or water; 2 tablespoons vegetable oil (for dough); 1 litre vegetable oil (for frying); 200 ml sour cream (tejföl); 100 g hard cheese (grated (trappista or cheddar)); 2 cloves garlic (optional, rubbed on)

Hungary's most beloved street food: a large, yeasted flatbread deep-fried until golden and puffy, topped with sour cream and grated cheese.

Prep

90 min

Cook

20 min

Servings

Difficulty

Easy

★★★★★

4.8(4,321 ratings)

#lángos#hungarian#fried bread#street food#sour cream#market food

Share:Pinterest X WhatsApp Facebook

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.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Garlic lángos: rub with raw garlic and drizzle with garlic butter.
•
Ham and cheese lángos: add sliced ham under the cheese.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

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.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving (320g / 11.3 oz) · 4 servings total

Calories580kcal

Protein16g

Carbohydrates72g

Fat26g

Fiber2g

Protein16g

Carbs72g

Fat26g

Time Summary

Prep time90 min

Cook time20 min

Total time110 min

Have Questions?

Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.

Chat with AI Chef →

More Hungarian Recipes

🍲

Hungarian Goulash

170 min · Easy

🍗

Chicken Paprikash

65 min · Easy

🥩

Gulyás — Hungarian Goulash Soup

140 min · Easy

🥬

Töltött Káposzta — Hungarian Stuffed Cabbage in Sauerkraut

225 min · Medium

Community

Join the conversation

About This Recipe

Instructions

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.

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.

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.

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.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Garlic lángos: rub with raw garlic and drizzle with garlic butter.

•

Ham and cheese lángos: add sliced ham under the cheese.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.