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Lángos — Hungarian fried bread
Puffed, golden deep-fried dough rubbed with raw garlic, then piled with soured cream and grated cheese. Budapest street food at its best.
Eat it standing up, straight from the pan, with garlic on your fingers.
Method
- 01
Whisk the yeast and sugar into the lukewarm milk and leave for 10 minutes until foamy.
- 02
Mix the flour, salt and riced potato in a large bowl. Pour in the yeast milk, the water and the oil, and bring together into a soft, slightly sticky dough.
- 03
Knead for 8 to 10 minutes until smooth and elastic. Cover and leave in a warm spot for 1 to 1½ hours, until doubled.
- 04
Knock back gently, divide into 8 pieces, roll each into a ball, and rest them on an oiled tray under a cloth for 30 minutes.
- 05
Heat the oil to 175°C. With oiled hands, flatten and stretch each ball into a rough disc about 18cm wide, thinner in the middle than at the edge. Poke a small hole in the centre so it cooks evenly.
- 06
Slide one at a time into the oil. Fry for about 1½ minutes a side, spooning hot oil over the top so it puffs, until deep gold. Drain on kitchen paper.
- 07
Brush the hot lángos generously with the garlic water while it is still steaming — this is the whole point.
- 08
Spread thickly with soured cream, blanket with grated cheese so it half melts, and eat immediately.
Keep cooking
