Lángos (Hungarian Fried Bread)

Serves 8-10, prep time: 1 h, total time: 1h 30m

Ingredients:

  • Instant Rise Yeast (1 packet plus 1/2 teaspoon)

  • Sugar (2 teaspoons)

  • Water (1 and 1/2 cups, lukewarm)

  • All purpose flour (4 cups)

  • Salt (1 tablespoon)

  • Garlic (4 cloves, rough chopped)

  • Sour cream (1 container)

  • Gouda cheese (2 cups shredded)

  • Vegetable or canola oil to fry

Prepare the yeast.  In a small bowl, combine the sugar and lukewarm water until the sugar is dissolved.  Add the yeast and set aside for 15 minutes until the yeast has risen and is nice and fluffy.  Meanwhile, chop the garlic and set aside.  Thinly shred the Gouda cheese using a food processor or grater and set aside.

 

Make the Lángos.  In a large mixing bowl, combine the flour and the yeast mixture with your hands.  Once combined, add the salt and continue to incorporate with your hands.  

Kneed the dough for at ten minutes, using your hands or in an electric mixer with the bread hook attachment.  After ten minutes, set aside in a bowl, cover with a dish drying towel and let rise for 20 - 30 minutes.  

Pour a little vegetable oil around the sides of the bowl and then lift around the dough with your hands so the oil can get around the dough, which helps prevent the dough from sticking.  Cover and let rise another 20 - 30 minutes.  

If wanting to make the traditional size, large Lángos, separate the dough into 3 even size balls, set aside on a cutting board, cover with the dish drying towel and let rise another 20 - 30 minutes.  The dough is now done.  Note:  You can also shape the dough into 6 even sized balls, instead of 3, if wanting to make smaller, individual sized portions.

In a large, 3 - 4" deep frying pan, heat the oil (at least 1" deep) on high until nice and hot.  You can tear a piece of the dough off and drop in the oil to check when the oil is ready, the dough should start to sizzle.  Meanwhile, working from the center of each dough ball, pull the dough into a 7 - 8" round pizza shape, the edges should be thicker and the inside should be thinner.  Place the dough into the oil and fry until golden on each side, 1 -2  minutes per side.  When done, set onto a tray lined with a paper towel.

To serve, top each Lángos with the garlic, smear on the sour cream and then finish with a heaping amount of the cheese.  Serve at once.

 

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