Ah! You must be talking about Hungarian Fried Pastry, often called Lángos—a beloved Hungarian street food. It’s crispy on the outside, soft inside, and super versatile. Here’s a full guide:
Hungarian Fried Pastry (Lángos)
Ingredients
- 500 g (4 cups) all-purpose flour
- 25 g (2 tbsp) fresh yeast or 1 packet dry yeast
- 1 tsp sugar
- 1 tsp salt
- 250 ml (1 cup) warm milk
- 2 tbsp oil (plus extra for frying)
- Optional toppings:
- Garlic butter (crushed garlic + melted butter)
- Sour cream
- Grated cheese
- Jam or powdered sugar for a sweet version
Instructions
- Activate Yeast
- Mix yeast with warm milk and sugar. Let sit 5–10 minutes until frothy.
- Make the Dough
- Combine flour and salt in a bowl.
- Add yeast mixture and 2 tbsp oil.
- Knead until smooth and elastic (~8–10 minutes).
- Let It Rise
- Cover the dough with a towel and let it rise in a warm place for 1–1.5 hours, until doubled in size.
- Shape the Pastries
- Divide the dough into small balls.
- Flatten each into a disc about 1/2 inch thick.
- Fry the Lángos
- Heat oil in a deep pan or skillet (enough for shallow frying).
- Fry each piece 2–3 minutes per side until golden brown.
- Remove and drain on paper towels.
- Add Toppings
- Serve hot with garlic butter, sour cream, and cheese for savory.
- Or powdered sugar/jam for sweet.
Tips
- Dough should be soft but not sticky—add a little flour if needed.
- Fry in medium heat to ensure the inside cooks fully without burning the outside.
- Freshly fried Lángos tastes best—crunchy outside, fluffy inside!
💡 Fun Fact:
In Hungary, Lángos is traditionally eaten as a street snack, but it’s equally delicious as a family weekend treat at home.
If you want, I can make a “Quick Lángos Recipe” that skips the long rise and still gives crispy, fluffy Hungarian fried pastries in 30 minutes.
Do you want me to make that quick version?
