Hungarian Langos

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Introduction:
Hungarian Langos is a popular street food that consists of deep-fried flatbreads, often topped with a variety of delicious ingredients. Crispy on the outside and soft on the inside, Langos can be enjoyed plain or with savory toppings such as garlic butter, sour cream, and cheese, or even sweet toppings like sugar and cinnamon. This versatile dish is perfect for snacking, parties, or as a hearty comfort food.

Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) warm milk
  • 1/2 cup (120ml) warm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil (plus more for frying)

Toppings (optional):

  • Garlic butter (3 cloves garlic minced and mixed with 1/4 cup melted butter)
  • Sour cream
  • Shredded cheese (e.g., mozzarella or cheddar)
  • Chopped fresh dill or parsley
  • Smoked sausage slices or bacon bits

Instructions:

1. Activate the Yeast:

  • In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

2. Prepare the Dough:

  • In a large mixing bowl, combine the flour and salt.
  • Add the warm milk, vegetable oil, and the activated yeast mixture to the flour.
  • Mix until a dough forms. You can use a stand mixer with a dough hook attachment or mix by hand.

3. Knead the Dough:

  • Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If using a stand mixer, knead for about 5 minutes on medium speed.

4. First Rise:

  • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.

5. Shape the Langos:

  • Punch down the dough to release the air. Divide the dough into 8 equal portions.
  • On a lightly floured surface, roll each portion into a ball and then flatten it with your hands to form a round disc, about 1/4 inch thick.

6. Heat the Oil:

  • In a large, deep skillet or saucepan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and floats, the oil is ready.

7. Fry the Langos:

  • Carefully place the flattened dough discs into the hot oil, one or two at a time, depending on the size of your skillet.
  • Fry for about 2-3 minutes on each side, or until golden brown and crispy.
  • Use a slotted spoon to remove the Langos from the oil and place them on a plate lined with paper towels to drain excess oil.

8. Serve:

  • While still warm, brush each Langos with garlic butter and add your favorite toppings. Common toppings include a generous dollop of sour cream, a sprinkle of shredded cheese, and chopped fresh dill or parsley.

Tips for Success:

  • Make sure the oil is hot enough before frying to ensure a crispy texture.
  • Don’t overcrowd the skillet while frying to maintain the oil temperature.
  • Serve the Langos immediately after frying for the best texture and flavor.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 Langos (plain, without toppings)
  • Calories: Approximately 300-350
  • Total Fat: Approximately 10-12g
  • Saturated Fat: Approximately 1-2g
  • Cholesterol: Approximately 0mg
  • Sodium: Approximately 300-350mg
  • Total Carbohydrates: Approximately 50-55g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 2-3g
  • Protein: Approximately 6-8g

Recommendation:
Hungarian Langos is a versatile and crowd-pleasing dish. For a classic experience, top your Langos with garlic butter, sour cream, and cheese. For a sweeter version, sprinkle with powdered sugar or cinnamon sugar. Langos is best enjoyed fresh and hot, straight from the fryer, making it a delightful treat for any occasion.

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