As promised, here is a recipe for lángos. Don’t let the long ingredient list intimidate you: these are super easy to make and very, very tasty.
For the dough:
25 grams (.9 oz) yeast
100 milliliters (3.4 oz) milk, lukewarm
500 grams (18 oz) flour, divided
250 milliliters (8.5 oz) water
20 grams (.7 oz) sugar
5 grams (.18 oz) salt
oil for brushing the dough
For frying: Cooking oil (or lard)
Garlic (peeled and crushed)
For serving (optional):
175 grams (6.2 oz) sour cream
1. Prepare the dough: dissolve the yeast in the lukewarm milk and stir in 100 grams (3.5 oz) flour. Allow to rest covered in a warm place about 30 minutes.
2. After 30 minutes, knead the starter with the remaining dough ingredients (except the brushing oil). Let the finished dough rest in a warm place for 10 minutes.
3. Divide the dough into equal parts weighing about 110 grams (3.9 oz) each and shape into round balls. Place the balls on a lined baking tray, flatten, and brush with a little oil. Let rest at room temperature for half an hour.
4. Peel and crush the garlic, and toss it with oil and salt. Heat the frying oil to 175° C (about 350 F) in a deep pot. While the oil is heating, flatten the dough by hand into flat pancake shapes.
Lángos can be described as “circle-ish,” so you really can’t go wrong when shaping them.
5. Once the oil is heated, fry the lángos on both sides until both sides are crispy. Drain the fried bread on a paper towel and sprinkle with the garlic/oil mixture.
6. If garnishing, mix the sour cream, chives, salt, and pepper. Add a dollop of this mixture to each piece of lángos.
Tip: You can wrap the oiled dough in foil and freeze it for up to one week without any loss of flavor. Follow the recipe through step 3 and after the dough has rested for 30 minutes, wrap each individual piece of flattened dough in foil. Bring to room temperature before frying.
Enjoy with some wurst and homemade sauerkraut, and of course a cold beer.