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Hungarian Fried Bread Recipe - Langos

User Rating 4.5 Star Rating (5 Reviews)

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Hungarian Fried Bread - Langos

Hungarian Fried Bread - Langos

© 2008 Barbara Rolek licensed to About.com, Inc.

Langos, Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.

Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato-yeast dough.

Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.

Makes 4 Hungarian Langos

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • 1 large potato, boiled, peeled, mashed and kept warm
  • 2 1/2 teaspoons instant yeast (same as rapid-rise or bread-machine yeast)
  • 1 teaspoon sugar
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 2 cloves garlic, cut in half

Preparation:

  1. Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.

  2. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.

  3. Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.

  4. In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Make a slit in the center. This is traditional and also helps to keep the dough from puffing up in the middle and not frying properly. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.

  5. Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great recipe!!, Member MarianneMercy

Bought these from a stall when we were at a fair and as soon as we got home googled for a recipe. This one is delicious and other family members have started making them. Thank you!!

24 out of 24 people found this helpful.

See all 5 reviews

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