Ingredients (for approx. 8–10 pieces):
- 500 g all-purpose flour
- 25 g fresh yeast (or 1 packet dry yeast)
- 1 tsp sugar
- 1 tsp salt
- 300 ml lukewarm water
- 100 ml milk
- 1 tbsp oil (for the dough)
- oil for frying
Preparation:
- Mix the sugar into the warm milk, crumble in the yeast, and let it activate for 10 minutes.
- Place the flour in a bowl, add salt, oil, water, and the activated yeast. Knead well, cover, and let it rise in a
- warm place until doubled in size (about 1 hour).
- Transfer the dough onto a floured surface, divide into 8–10 equal pieces, and stretch them by hand into round shapes.
- Fry in hot oil on both sides until golden brown. Drain on paper towels.
Serving Suggestions:
- Traditional: brushed with garlic oil, topped with sour cream and grated cheese
- Extra: with ham and sour cream, sheep cheese, or even pizza-style toppings
Classic Lángos
Ingredients
Here is our basic recipe for classic lángos (approximately 8-10 pieces):
- 500 g all-purpose flour
- 25 g fresh yeast or 1 packet dry yeast
- 1 tsp sugar
- 1 tsp salt
- 300 ml lukewarm water
- 100 ml milk
- 1 tbsp oil for the dough
- Oil for frying
- Toppings as desired see "serving suggestions" below
Instructions
Preparation:
- Mix the sugar into the warm milk, crumble in the yeast, and let it activate for 10 minutes.
- Place the flour in a bowl, add salt, oil, water, and the activated yeast.
- Knead well, cover, and let it rise in a warm place until doubled in size (about 1 hour).
- Transfer the dough onto a floured surface, divide into 8–10 equal pieces, and stretch them by hand into round shapes.
- Fry in hot oil on both sides until golden brown. Drain on paper towels.
Serving Suggestions:
- Traditional: brushed with garlic oil, topped with sour cream and grated cheese
- Extra: with ham and sour cream, sheep cheese, or even pizza-style toppings
