If you miss a “Hungarian lángos” or want to taste it for the first time, I will show you how can made, step by step, this homemade fried dough recipe. Of all the “lángos” recipes, this is one of the simplest and easiest to make, and you will not fail.
Table of Contents
- From What is Done The Homemade Fried Dough Recipe?
- How to Make the Langos Dough?
- Frying the Dough
- Serving
For those who don’t know, “lángos” is a Hungarian dish obtained by deep-frying a flatbread dough.
There are several dough recipes, some with potatoes, others with sour cream or yoghurt, but this is the simplest option and is very delicious. I recommend you try it!
From What is Done The Homemade Fried Dough Recipe?
The “lángos” dough is the same as pizza or bread dough and contains wheat flour, salt, yeast and water. The only difference is that the dough is not baked in the oven but deep-fried in oil.
I used a kilogram of wheat flour, two sachets of dry yeast and about 600 ml of water, from which we will get about ten pieces.
How to Make the Langos Dough?
Well, it’s straightforward; for this, we put all the ingredients in a large mixing bowl, apart from the water. In addition to flour, yeast and salt, I added a tablespoon of sugar and two tablespoons of sunflower oil.
Pour some warm water, about a cup (200 ml), and start mixing everything by hand or with a dough mixer. Knead everything well, gradually adding water until you get a homogeneous dough, which comes off the bowl’s walls.
Cover the dough with a kitchen towel and leave it to rise in a warm place for about half an hour until it doubles in volume.
After the dough has risen, we can put it on a work table. Because the dough will be fried, I recommend that the work table be greased with oil to work easier. To protect the work table, I put plastic kitchen foil on it, and then applied the oil.
We will make balls of about 200 g (7 oz) from the dough, and we will work them individually. I recommend making only as many balls as you want to make; you can keep the rest in the fridge, covered in plastic wrap and for a week (in the freezer more). Langos are tasty if eaten fresh and hot.
As you can see, I made four balls, which we will stretch; I put the rest of the dough in the fridge for another occasion. We grease our hands with oil and take a ball of dough that we stretch, either on the work table or in our hands.
Stretch the dough as thin as possible, but be careful not to break or become more extensive than the pan in which you will fry it.
Frying the Dough
Heat oil in a larger pan or saucepan. The amount of oil must be sufficient so that the dough can float to the surface. When the oil is hot enough, put into frying the stretched dough.
Fry for about a minute until golden, then turn the langos on the other side and fry for another minute.
Remove the langos on a paper towel to drain the excess oil, cool slightly and continue with the rest of the dough.
That was my delicious homemade fried dough recipe, which is ready to serve.
Serving
It is served hot in countless ways, with different toppings, and we like it with sour cream and grated cheese.
But it can also be consumed with ham or sausages, with garlic and cheese cream or even in the sweet version, with different kinds of jams.
If you like my homemade fried dough recipe, on our blog, you will find other dough recipes such as:
- Best Plum Dumplings Recipe
- Perfect Yeast Doughnuts
- Sweet Bread
- Best Sweet Cornbread in a World
- Cottage Cheese Donuts
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Homemade Fried Dough Recipe
Ingredients
From Dough
- 1 kg wheat flour
- 2 sachets dry yeast
- 600 ml warm water
- 1 tbsp caster sugar
- 1 tbsp sea salt
- 2 tbsp sunflower oil
From Frying
- 500 ml sunflower oil
From Serving
- 150 ml sour cream
- 100 g grated cheese
Instructions
- Put all the ingredients in a large mixing bowl, apart from the water. Pour some warm water, about a cup (200 ml), and start mixing everything by hand or with a dough mixer.
- Knead everything well, gradually adding water until you get a homogeneous dough, which comes off the bowl’s walls. Cover the dough with a kitchen towel and leave it to rise in a warm place for about half an hour until it doubles in volume.
- After the dough has risen, we can put it on a working table. Because the dough will be fried, I recommend that the work table be greased with oil to work easier. From the dough, we will make balls of about 200 g, and we will work them individually.
- Grease your hands with oil, take a ball of dough that you will stretch, either on the work table or in your hands. Stretch the dough as thin as possible, but be careful not to break or become more extensive than the pan in which you will fry it.
- Heat oil in a larger pan or saucepan. The amount of oil must be sufficient so that the dough can float to the surface. When the oil is hot enough, put into frying the stretched dough.
- Fry for about a minute until golden, then turn the langos on the other side and fry for another minute. Remove the langos on a paper towel to drain the excess oil, cool slightly and continue with the rest of the dough.
- Served hot with sour cream and grated cheese.
