Hungarian Langosi

Delicious Langos Recipe – The Authentic Taste of Childhood

Total time: 2 hours (including rising time)
Preparation time: 30 minutes
Baking time: 6-8 minutes (depending on frying)
Number of servings: 4-6 large langos

Langos are a delicacy that combines tradition and comfort, reminding us of family moments, especially at the stalls with treats from fairs or markets. These wonderful savory donuts, fried in oil, are versatile and can be served with both savory ingredients and sweets. Discover how to prepare langos at home, step by step, to enjoy an authentic taste that will bring a smile to your face.

Necessary ingredients:

- 500 g flour
- 250 ml lukewarm milk
- 25 g fresh yeast (or 7 g dry yeast)
- 100 ml sour cream
- 1 teaspoon sugar
- 1 teaspoon salt
- Oil for frying (enough for a deep fry)

*For serving:*
- Sour cream
- Sheep cheese
- Aged feta cheese
- Grated cheese
- Plum, sour cherry, apricot jam, or any other preferred jam

Preparation:

1. Activating the yeast: Start by dissolving the yeast in 50 ml of lukewarm milk. Add a teaspoon of sugar and two tablespoons of flour from the 500 g. Mix well and let the mixture sit for 10-15 minutes in a warm place until it becomes frothy. This step is essential as the activated yeast will help the dough rise beautifully.

2. Preparing the dough: In a large bowl, place the remaining flour, salt, activated yeast, sour cream, and the rest of the lukewarm milk. Mix the ingredients with a spoon or spatula until a dough forms.

3. Kneading: Transfer the dough to a floured work surface and knead for 5-7 minutes until the dough becomes elastic and smooth. If the dough seems too sticky, add a little more flour, but be careful not to overdo it, or the langos will be too tough.

4. Rising: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for an hour or until it doubles in size. This is the perfect time to prepare your favorite toppings!

5. Shaping the langos: Once the dough has risen, divide it into smaller pieces, each weighing about 100-120 g. Take a piece of dough and stretch it with your hands on an oiled surface to achieve a thickness of about 5 mm. Be careful not to make them too thin, as they may become crispy.

6. Frying: Heat the oil in a deep pan. When the oil is hot (test with a piece of dough – if it sizzles, it's ready), add the langos and fry for 2-3 minutes on each side until golden and crispy. Remove them onto an absorbent paper to get rid of excess oil.

7. Serving: Serve the langos warm, directly from the pan, with sour cream, sheep cheese, feta, or grated cheese. If you desire a sweet version, feel free to add plum, sour cherry, or apricot jam. Combining sweet and savory will create a wonderful contrast.

Useful tips:

- Oil: Make sure the oil is hot enough before adding the dough. Oil that is too cold will make the langos absorb more oil, while oil that is too hot will burn them quickly.

- Variations: Experiment with serving ingredients! You can also try spicy sauces or garlic yogurt for a more intense flavor. Additionally, you can add spices or herbs to the dough to give it a distinctive aroma.

- Calories and nutritional benefits: A medium langos (about 100 g) contains approximately 250-300 calories, depending on toppings. Whole wheat flour, used instead of white flour, can add extra fiber and nutrients.

Frequently asked questions:

1. Can I use dry yeast?
Yes, you can use dry yeast instead of fresh yeast. Use about 7 g of dry yeast and follow the same instructions.

2. How can I store langos?
Fried langos can be stored in an airtight container for 2-3 days at room temperature. You can reheat them in a pan or oven to restore their crispy texture.

3. What can I do with leftover dough?
If you have leftover dough, you can use it to make pizza or rolls.

Langos are undoubtedly a comfort food recipe that will bring joy to your table. Whether you enjoy them with friends at a party or with family, each bite will bring pleasant memories. Enjoy!

 Ingredients: 500 g flour 250 ml warm milk 25 g yeast 100 ml sour cream 1 teaspoon sugar 1 teaspoon salt oil for frying For serving: sour cream sheep cheese aged sheep cheese grated cheese plum, cherry, apricot jam, etc.

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