Lángos: Hungarian fried bread

Lángos Recipe

Ingredients:

• 500 g flour
• 1 level tablespoon salt
• 2.5 dl milk
• 25 g fresh yeast or 1 packet (7 g) dried yeast
• 1 dl lukewarm water
• 1 tablespoon sugar
• Oil for frying

For Serving:

• Sour cream
• Grated cheese
• Garlic water (crushed garlic mixed with water)

Instructions:

1. Activate the Yeast:

   • In a small bowl, mix the lukewarm water and sugar. Crumble in the fresh yeast (or add the dried yeast if using that). Let it sit for 10-15 minutes until the yeast becomes frothy and bubbly.

2. Prepare the Dough:

   • In a large bowl, sift the flour and add the salt.
   • Pour in the activated yeast mixture and the lukewarm milk. Start mixing and then knead into a smooth, elastic dough. If needed, add a bit more lukewarm water to achieve the right consistency.

3. First Rise:

   • Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, until it has doubled in size.

4. Shape the Dough Balls:

   • Turn the risen dough onto a lightly floured surface and divide it into 6-8 equal portions. Oil your hands and shape each portion into a ball in the air to prevent sticking.
   • Place the dough balls on a floured surface, cover with a clean kitchen towel, and let them rise for another 30 minutes.

5. Fry the Lángos:

   • Heat a generous amount of oil in a large frying pan.
   • Flatten the risen dough balls with your hands into discs about 1 cm thick.
   • Carefully place the discs into the hot oil and fry until both sides are golden brown, about 2-3 minutes per side.

6. Serve:

   • Place the freshly fried lángos on paper towels to absorb excess oil.
   • Brush with garlic water, then top with sour cream and grated cheese.

Enjoy your meal!