Hungarian Langos Recipe (Fried Bread with Cheese & Sour Cream)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
-
Calories
932 kcal
-
Course
Main Course
Hungarian Langos Recipe (Fried Bread with Cheese & Sour Cream)
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This simple but exciting Hungarian street food is made of yeasted fried bread covered in cheese, garlic, and sour cream. Langos is the perfect way to taste Hungary!
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Ingredients
Langos Ingredients
- 2 cups all-purpose flour + 1 tbsp
- ½ teaspoon table salt
- ½ teaspoon granulated sugar
- 1 ½ teaspoon instant yeast
- 1 cup milk
- 1 tsp vegetable oil
Assembly Ingredients
- vegetable oil for frying
- ½ cup olive oil
- 5 cloves of garlic
- 1 cup sour cream
- 10 oz White Cheddar Cheese shredded
Instructions
- In the bowl of a stand mixer combine 2 cups flour, ½ tsp salt, and ½ tsp sugar. Use a spoon to mix. Add the 1 ½ tsp instant yeast and mix to combine again.
- Heat the 1 cup milk up to 120 degrees Fahrenheit (or the temperature listed on your package instructions). Then add the milk into the flour bowl. Stir with a spoon again to combine.
- Add the dough hook onto the stand mixer and knead the dough on a low speed for about 2 minutes. Once the dough starts to stick to the side of the bowl, add the 1 tsp vegetable oil. Knead for another minute or so.
- Add 1 tbsp of flour and continue kneading until the dough begins to pull away from the sides of the bowl. Once the dough begins to pull away from the side of the bowl, turn off the mixer. The entire kneading process should take about 5 minutes. The dough should have a lot of elasticity but will still stick to your fingers a bit.
- Use nonstick spray to grease a large mixing bowl. Then add the dough into the bowl. Cover it with a kitchen towel and allow it to rest in a warm, dark place for about an hour or until it doubles in size (see notes below for Instant Pot instructions).
- While the dough is rising, add the ½ cup olive oil and 5 cloves garlic cloves together into an airtight container. Set aside.
- Once risen, remove the dough from the bowl and turn it out onto a floured surface. Use a knife to cut the dough into 4 equal pieces, rolling each quarter into a ball.
- Use your hands to press the dough into a circle shape, leaving the edges a little thicker than the center. Cut a slit into the center of each langos.
- Heat some oil in a pot/pan to 350 degrees Fahrenheit. Add the langos one at a time, frying until browned on each side (about 1-2 minutes each). Remove to a paper towel-lined plate.
- Use a pastry brush to brush each langos with garlic-infused olive oil. Then spread sour cream onto each langos, and top with shredded cheese. Serve warm. Enjoy!
Notes
- Recipe adapted from: https://www.happyfoodstube.com/langos/
- Recipe adapted from:
- https://www.happyfoodstube.com/langos/
- I use vegetable oil. Use enough to make about 1-2” of oil covering the bottom of your pot/pan.
- All purpose flour
- Whole milk or 2%
- Instant yeast. You can also use Active Dry Yeast, see instructions in Recipe FAQs
- I am using white cheddar cheese. You can also use orange cheddar. Just make sure you are choosing a sharp cheddar! Freshly shredded cheese is better than buying pre-shredded cheese.
- Some recipes call for adding mashed potatoes into the dough. There is debate amongst Hungarians (depending on region) whether the potatoes in the dough are necessary. This recipe does not have potatoes, but some do!
- Make sure to keep an eye on the temperature of your liquids when making the dough. Too hot, and it will kill the yeast!
- The dough
- will
- be sticky and will stick to your hands. While the dough should be sticky, it shouldn’t be wet. If it is very wet, you can add in 2 tbsp of flour (instead of the 1 tbsp) while kneading.
- Sprinkle garlic salt on the langos if you want a stronger garlic taste!
- Don’t worry if the circle shape isn’t perfect. They usually aren’t.
- Rising Your Dough in the Instant Pot
- You can rise the dough in the Instant Pot for a faster rise time! Grease the liner, and put the dough in the liner. Turn the pot to Yogurt and top it with a glass lid. Rising in the Instant Pot typically takes about half the time as rising on the counter
- Oil for Frying: I use vegetable oil. Use enough to make about 1-2” of oil covering the bottom of your pot/pan.
- Flour: All purpose flour
- Milk: Whole milk or 2%
- Yeast: Instant yeast. You can also use Active Dry Yeast, see instructions in Recipe FAQs
- Cheese: I am using white cheddar cheese. You can also use orange cheddar. Just make sure you are choosing a sharp cheddar! Freshly shredded cheese is better than buying pre-shredded cheese.
- Some recipes call for adding mashed potatoes into the dough. There is debate amongst Hungarians (depending on region) whether the potatoes in the dough are necessary. This recipe does not have potatoes, but some do!
- Make sure to keep an eye on the temperature of your liquids when making the dough. Too hot, and it will kill the yeast!
- The dough will be sticky and will stick to your hands. While the dough should be sticky, it shouldn’t be wet. If it is very wet, you can add in 2 tbsp of flour (instead of the 1 tbsp) while kneading.
- Sprinkle garlic salt on the langos if you want a stronger garlic taste!
- Don’t worry if the circle shape isn’t perfect. They usually aren’t.
Nutrition Information
Show Details
Serving
1serving
Calories
932kcal
(47%)
Carbohydrates
57g
(19%)
Protein
29g
(58%)
Fat
66g
(102%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
5g
Monounsaturated Fat
30g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
517mg
(22%)
Potassium
356mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1168IU
(23%)
Vitamin C
2mg
(2%)
Calcium
661mg
(66%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 932 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 932kcal | 47% |
| Carbohydrates | 57g | 19% |
| Protein | 29g | 58% |
| Fat | 66g | 102% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 517mg | 22% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 661mg | 66% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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