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If you have ever visited a bustling street market in Budapest, you have likely smelled the irresistible aroma of Hungarian Langosh. This iconic street food is a golden, crispy-on-the-outside, soft-on-the-inside fried dough that is traditionally rubbed with garlic water and topped with sour cream and shredded cheese. It is the ultimate comfort food, and surprisingly, it is quite simple to make in your own kitchen.
Table of Contents
Prep Time
20 minutes (plus 1 hour rising time)
20 minutes (plus 1 hour rising time)
Cook Time
15 minutes
15 minutes
Total Time
1 hour 35 minutes
1 hour 35 minutes
Servings
6 servings
6 servings
Difficulty
Medium
Medium
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup warm water
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- Oil for frying (sunflower or canola)
- 2 cloves garlic, minced and mixed with 1/4 cup water
- 1 cup sour cream
- 1 1/2 cups shredded mild cheddar or mozzarella cheese
How to Make Authentic Hungarian Langosh Recipe: Crispy Fried Bread
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and vegetable oil. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch the dough down and divide it into 6 equal portions. Roll or stretch each piece into a flat circle, about 1/4 inch thick.
- Heat about 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Fry each piece of dough for 2-3 minutes per side until golden brown and puffed.
- Remove from the oil and drain on paper towels. While still warm, brush with the garlic water mixture.
- Spread a generous dollop of sour cream over the top and sprinkle with shredded cheese immediately.
Tips
- Ensure your water is warm but not hot, or it will kill the yeast.
- Don’t skip the resting time! Letting the dough rise is the secret to getting that perfect airy interior.
- If you like extra garlic, you can add a little bit of minced garlic directly into the dough for an extra punch.
- Serve immediately while the dough is still hot for the best texture.
Storage Notes
- Langosh is best eaten fresh. However, you can keep leftover plain fried dough in an airtight container for 1 day.
- Reheat leftovers in a 350°F oven for 5 minutes to regain their crispiness. Avoid the microwave, as it will make the dough chewy.
FAQ
Can I use gluten-free flour?
While you can try, the texture will be significantly different as traditional Langosh relies on gluten for that signature chewiness.
What is the best cheese for Langosh?
A mild cheese that melts well is best. In Hungary, Trappista cheese is traditional, but mozzarella or mild cheddar are perfect substitutes.
