Langos is a deep fried disc of yeasted dough, crisp and blistered on the outside and soft in the center, sold hot off the fryer at Hungarian markets and street stalls and traditionally rubbed with garlic and topped with sour cream and shredded cheese. It's Hungary's answer to fried flatbread, closer in spirit to a savory doughnut than to pizza, despite the toppings inviting the comparison.
The dough dates back to bread baked in the residual heat of a wood fired oven, and the name comes from lang, the Hungarian word for flame. Modern langos is fried in oil rather than baked, but the goal is the same, a bread with a crackling crust and an airy, steam filled interior.
What Actually Matters
The dough needs to be noticeably wetter and slacker than a standard bread dough, almost too sticky to knead by hand comfortably, because that extra hydration is what turns into steam and puffs the langos up in the fryer. A stiff dough fries into something dense and bready instead of light and blistered.
Langos (Hungarian Fried Dough Bread) Recipe
Serves 4. Prep time: 20 minutes plus 1 hour rising. Cook time: 15 minutes. Total time: 1 hour 35 minutes.
Ingredients
- 3 cups all purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1/4 cup warm milk
- 2 tablespoons vegetable oil, plus more for frying
- 1 1/2 teaspoons salt
- 3 cloves garlic, crushed, for rubbing
- 1/2 cup sour cream, for serving
- 1 cup shredded cheese, for serving
Method
- In a small bowl, stir the yeast and sugar into the warm water. Let sit for 10 minutes until foamy.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture, warm milk, and 2 tablespoons of oil. Mix until a very wet, sticky dough forms.
- Cover the bowl and let rise in a warm spot for 1 hour, until doubled in size.
- Heat 2 inches of oil in a deep pot to 350 degrees F.
- With well oiled hands, divide the dough into 4 pieces. Stretch each piece into a rough 6 inch disc, leaving the center slightly thinner than the edges.
- Fry one disc at a time for about 2 minutes per side, until deeply golden and puffed.
- Drain briefly on paper towels, then immediately rub the hot langos with crushed garlic while it's still warm.
- Top with sour cream and shredded cheese and serve immediately.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 410 |
| Protein | 11g |
| Fat | 20g |
| Carbohydrates | 46g |
These values are a calculated estimate for planning purposes, not a lab-verified figure.
Tips, Variations, and Storage
Keep your hands and the work surface well oiled rather than floured, since flour will toughen this dough on contact. Langos is best eaten within minutes of frying, it does not hold well. Leftover dough balls can be refrigerated overnight and brought back to room temperature before stretching.
Frequently Asked Questions
Why is my langos dense instead of airy?
The dough was too stiff. It should be noticeably wetter than a typical bread dough, sticky enough that you need oiled hands to shape it.
What oil temperature should I fry at?
350 degrees F. Too cool and the dough absorbs oil and turns greasy. Too hot and the outside burns before the inside cooks through.
Can I bake langos instead of frying it?
You can, but it loses the crisp, blistered crust that defines the dish. Baked versions are closer to flatbread than true langos.
What toppings are traditional?
Garlic rubbed straight onto the hot dough, then sour cream and shredded cheese. Ham and other toppings are common modern additions.
Can I make the dough ahead?
Yes, refrigerate it after the first rise for up to a day, then bring it to room temperature before stretching and frying.
More From Wine Drop Cookery
Find more of this pantry on the Hungary recipes hub. This dish pairs naturally with Palacsinta (Hungarian Crepes), which another everyday Hungarian dough, thin and pan cooked instead of fried, and links to Kurtoskalacs (Hungarian Chimney Cake), which a sweeter Hungarian street food classic worth trying next. For the gear this cuisine leans on, see pots, pans, and cookware and kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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