Are you wondering how to make the puffiest lángos? Incredibly soft and with the best choices for toppings? This recipe is fairly easy to make and the langos is frying so fast, you won’t have time to count to 3. And if you don’t know what langos is yet, you should definitely try this recipe!
- 300 g of flour
- 210 g of liquid (half water, half milk)
- 12 g of fresh yeast or 4 g of dried yeast
- 7 g of sugar
- 5 g of salt
- oil for frying
- garlic sauce (with a bit of salt, water and oil)
- sour cream
- grated cheese
- Mix the flour with the salt and sugar.
- Dissolve the yeast in the lukewarm water.
- Mix the flour with the liquid with a wooden spoon. Don’t get scared if it is too soft, it is normal. The secret for this recipe is to have extra liquid for the amount of flour. Mix for 1-2 min maximum and use a bit of oil to form a ball from the dough.
- Cover the bowl with a plastic wrap and let it rest for 15 min.
- Divide the dough into 4-5 separate little balls and let them rest extra 10 min.
- Start warming the oil. It needs to be very hot, ~230 ºC for about 10 min.
- Before you start frying the langos, you need to know that it is important to have enough oil in the pan so that they won’t touch the bottom, otherwise they will burn. Fry the langos for 1 min maximum. The shock between the extra water from the dough and the very hot oil will take out a lot of vapors, making the langos very soft. It will also fry incredibly fast, so don’t go away from the pan.
- Form each ball in a big flat shape like in the picture, by pulling equally on each side.
- Drop the dough carefully in the pan and don’t be scared by the evaporation reaction.
- After 30 seconds, turn the langos on the other side:
- Any topping would work, but if you want to have the real and ultimate Hungarian version, try garlic, then sour cream and grated cheese at the end!