Authentic Hungarian Fried Bread – Langos Recipe: A Taste of Hungary’s Street Food Tradition 🍞🇭🇺
If you’ve ever wandered the streets of Budapest or explored a lively Hungarian market, chances are you’ve come across the irresistible aroma of Langos—golden, crispy, deep-fried bread topped with everything from garlicky sour cream to shredded cheese and even sweet spreads. Langos is the ultimate Hungarian street food, beloved for its simple ingredients and soul-warming flavors. In this article, we’ll dive deep into the history, variations, and a step-by-step guide to making the most authentic Langos at home.
A Glimpse into the History of Langos 📜
Langos, pronounced “lahn-gosh”, traces its origins back to ancient times when bread was baked in communal brick ovens across Hungary. The name comes from láng, meaning “flame” in Hungarian, referring to the original method of baking the dough close to the fire’s heat. What started as a quick snack made from leftover bread dough transformed over centuries into the beloved deep-fried version we enjoy today.
Originally, Langos was a humble peasant dish, eaten plain or rubbed with garlic. Over time, it evolved with toppings like sour cream, cheese, ham, and even sweet options like jam and Nutella. It’s a staple at fairs, street food stalls, and festivals, bringing people together with its warm, inviting flavors.
Why Langos is So Loved: The Secret Behind Its Popularity ❤️
What makes Langos so irresistible is its unique texture—crispy on the outside and soft on the inside. The combination of a simple dough and indulgent toppings creates a comforting, satisfying dish that’s hard to resist. It’s versatile, too. You can make it savory for a hearty snack or dessert-like for a sweet treat.
Langos also holds a special place in the hearts of Hungarians as a nostalgic reminder of summers at Lake Balaton, where food stalls serve it fresh and hot to sun-kissed tourists and locals alike.
The Perfect Langos Dough: What You Need 🥖
The key to achieving that authentic Langos texture lies in a well-risen dough that’s soft but not sticky. Here’s what you’ll need:
Ingredients:
- 2 cups all-purpose flour
- 1 packet (2¼ tsp) instant yeast
- ¾ cup warm milk (110°F / 43°C)
- 1 tsp sugar (to feed the yeast)
- ½ tsp salt
- 2 tbsp sour cream (adds softness)
- 1 tbsp vegetable oil (for pliability)
- Oil for frying (sunflower oil is traditional)
Classic Toppings:
- Garlic cloves, minced
- Sour cream
- Shredded cheese (Emmental, mozzarella, or a mix)
- Salt
- Fresh dill or chives (optional for garnish)
Step-by-Step Recipe for Authentic Langos 👩🍳
1. Make the Dough:
- In a small bowl, dissolve sugar in warm milk, then stir in the yeast. Let it sit for 10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, sour cream, and oil. Mix with a wooden spoon until a dough forms.
- Knead the dough on a floured surface for 7-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled.
2. Shape and Rest the Dough:
- Punch down the dough to release air. Divide into 6 equal balls.
- On a floured surface, stretch each ball into a 6-8 inch circle. Make sure the center is thinner than the edges for even frying.
- Rest the shaped dough on a floured tray for 10-15 minutes before frying.
3. Fry to Golden Perfection:
- Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
- Fry each dough round for 2-3 minutes per side until golden brown and puffed. Use a slotted spoon to transfer them to paper towels.
4. Top It Off: The Best Part! 🧄🧀
- While still hot, rub each Langos with a garlic clove for an authentic flavor.
- Spread a thick layer of sour cream and sprinkle generously with shredded cheese.
- Garnish with fresh dill or chives if you like.