Hungarian Fried Bread – Langos Recipe (2024)

FAQs

What is lángos made of? ›

The dough for lángos is made of water or milk, flour, yeast, and salt. The ingredients are worked together either by hand or a kneading machine. As the yeast starts to metabolize the carbohydrates in the flour, carbon dioxide is released which causes the dough to rise, creating the air bubbles in the lángos.

Lángos is fried in oil and usually served with toppings. For Hungarians, the most popular topping is cheese and sour cream. And an extra garlic sauce on the dough before adding the topping.

The variants you can choose from are limited to plain, garlic, sour cream, cheese and sour cream, and cabbage, like in the good old days.

What is a Langos? (Part food, part model of the lunar surface) The Viennese version of the Langos is a large, flat, round, crispy snack: an all-year alternative, but notably warming and filling on a cold winter's night. As a bonus, you can always use it as a protective shield if it rains.

In Hungary, a typical breakfast may consist of fresh bread, cold sausage type minced meat products (such as kolbász or szalámi), some vegetables or jam. Lunch is the main meal of the day, usually consisting of three courses: soup is followed by a main dish and a dessert.

Check out Karavan Street Food, located in the Jewish Quarter, for some of the best Langos in town. This typically costs around 500-800 HUF (€1.5-2.5), depending on the toppings.

Langos is a versatile dish that can be customized with various toppings. Some popular savory toppings include garlic butter, sour cream, grated cheese, sausages, and vegetables. For those with a sweet tooth, try topping your langos with Nutella, sliced fruit, whipped cream, or honey.

Delicious… and, like pizza, customizable! Since many Hungarians like sour cream and garlic, many put those on it. I like sour cream, chopped scallions and jalapenos, and sometimes a little cheese too! It is fluffy, and crunchy, and best when served warm.

Some assume that it appeared in the Hungarian kitchens during the Turkish occupation, according to other opinions it has an ancient Roman origin. In the old times bread was baked weekly in almost every households, and a piece of bread dough was cut off to make lángos.

In terms of health, both pizza and langos are high in calories and fat due to their fried dough base. However, there are healthier alternatives to both dishes such as whole-grain pizza crust or air-fried langos.

What is lángos Budapest? ›

Langos is a traditional deep-fried bread dough, usually in a flat, round shape. The original langos is freshly fried, then rubbed with garlic cloves and salt. It is a delicious and most satisfying snack, although it will make you socially unacceptable for a number of hours!

Langos (langoš in Czech) is a Hungarian flatbread made from yeast dough. Pieces of proofed dough are stretched into discs and deep-fried from each side until golden and crispy. Langos tastes neutral on its own, but it can be topped with both sweet or salty toppings.

Wiener Schnitzel is one of the most iconic dishes from Vienna that consists of a unique type of pan-fried veal pounded and tenderised like other schnitzel. The dish dates back to the early 19th century, and it's been a common favorite throughout the city in all the years since.

Langos: Hungary's Most Unhealthy (and Delicious) Snack

Sort of the savory cousin of the funnel cake, langos are just fried dough that is usually topped with sour cream and cheese.

Place flour and salt in a really large bowl. Add eggs and sugar mixture, yeast, vanilla, milk and melted margarine (mix food coloring in margarine if you want a slightly yellow bread and mix together with a large wooden spoon. Turn out onto a wooden board and punch down and knead again briefly.

Tiger bread is a delicious and fun Dutch traditional bread made as a loaf or into buns then brushed with a paste made from yeast, oil, rice flour, sugar, salt, and water. The rice paste is what creates the tiger pattern on the top of the bread and provides a slightly sweet taste.

"This is a nice bread from Bernard Clayton's Complete Book of Breads. He describes this as "a farmhouse loaf in New England kitchens for more than 150 years. When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther.