Authentic Hungarian Lángos (Classic Fried Dough)

Authentic Hungarian Lángos Served on Plate With Sour Cream and Grated Cheese

Authentic Hungarian Lángos (Classic Fried Dough)

Course: bread, Main Course, Snack

Cuisine: Hungarian

Diet: Halal

Keyword: Budapest Lángos, fried dough, fried dough recipe, homemade fried dough, homemade fried dough recipe, Hungarian langos, Hungarian Street Food, langos

Prep Time: 30

Cook Time: 20

Additional Time: 30

Total Time: 1 20

Servings: portions

Calories: 464kcal

Author: Laci

This traditional Hungarian Lángos recipe creates the perfect golden, crispy exterior with a soft, airy center. A must-try street food classic topped with garlic, sour cream, and cheese.

Print Recipe

Metrics - US Customary

Equipment

1 mixing bowl
1 Frying Pan

Ingredients

From Dough

1 kg wheat flour
2 sachets dry yeast
600 ml warm water
1 tablespoon caster sugar
1 tablespoon sea salt
2 tablespoon sunflower oil

From Frying

500 ml sunflower oil

From Serving

150 ml sour cream
100 g grated cheese

Instructions

Step 1 (Mixing): Combine 1kg flour, 2 sachets of instant yeast, salt, sugar, and 2 tablespoon sunflower oil in a large bowl. Gradually add warm water until a smooth, homogeneous dough forms.
Step 2 (Rising): Cover with a kitchen towel and let the dough rise in a warm spot for 30-45 minutes until it has doubled in volume.
Step 3 (Portioning): Divide the risen dough into 200g balls. Grease your work surface with oil (not flour) to keep the dough supple and easy to handle.
Step 4 (Stretching): With oiled hands, gently stretch each ball into a flat disc, keeping the center thin and the edges slightly thicker for a puffy crust.
Step 5 (Frying): Deep-fry in hot oil (180°C) for about 1 minute per side until deep golden brown. Drain on paper towels.

Video

Notes

Pro-Tips for Success:

The Oil Secret: Adding the sunflower oil directly to the flour (as shown in my method) creates a more elastic dough that resists soaking up excess grease during frying.
Oiled Surface vs. Floured Surface: Always use oil on your hands and work table. Extra flour will fall off into your frying oil, burn, and create a bitter taste.
Garlic Water Tip: For the most authentic flavor, brush the hot Lángos with a mixture of crushed garlic, a splash of water, and a pinch of salt immediately after frying.

Make-Ahead & Storage:

Refrigerator: Store raw dough balls in an airtight container or covered in plastic wrap for up to 1 week.
Freezer: You can freeze the dough portions for up to 3 months. Thaw in the fridge overnight before stretching.
Reheating: To bring back the crunch, reheat already-fried Lángos in an Air Fryer at $180°C$ for 2-3 minutes. Avoid the microwave, as it makes the dough chewy.

Topping Ideas:

The Classic: Sour cream and grated cheese (Cheddar, Trappista, or Gouda).
The Savory: Diced red onions and crispy bacon bits.
The Sweet: Apricot jam or a simple dusting of powdered sugar.

Nutrition