The Perfect Breakfast Twist : Lángos – Hungarian Fried Bread Recipe
When it comes to European breakfast delights, Hungary’s iconic lángos tops the list. This crispy, golden Hungarian fried bread has become a breakfast staple across the country, enjoyed by locals and travelers alike. Served fresh with a variety of toppings, lángos is the ultimate comfort food, whether for breakfast, brunch, or a hearty snack. This article not only introduces you to the beauty of lángos but also provides a detailed recipe for you to try at home.
What is Lángos ?
Lángos is a deep-fried bread made from a simple dough of flour, yeast, and water or milk. It is traditionally served plain or with a variety of toppings such as garlic butter, sour cream, and grated cheese. Some variations even include sausages, ham, or vegetables. Lángos is commonly eaten for breakfast in Hungary, but it’s versatile enough to be enjoyed at any time of day. The word « lángos » comes from the Hungarian word « láng », meaning flame, referring to its origins when it was baked in the hearth, next to the flames.
Lángos Recipe
Ingredients :
4 cups (500g) all-purpose flour – For the dough base.
1 teaspoon sugar – To activate the yeast.
1 teaspoon salt – For flavor.
1 packet (7g) instant yeast – Helps the dough rise and gives it fluffiness.
1 cup (240ml) lukewarm water or milk – Hydrates the dough and makes it tender.
1 tablespoon olive oil – Adds moisture and enhances the texture.
Vegetable oil (for frying) – Ensures the dough crisps up to golden perfection.
For the toppings :
Fresh garlic cloves – Rubbed on top for an authentic taste.
Sour cream – A classic addition for creaminess.
Grated cheese (optional) – Adds a salty, gooey layer of flavor.
Chopped parsley or dill (optional) – For a fresh garnish.
Salt and pepper – To season the final dish.
Step-by-Step Instructions
Step 1 : Prepare the Dough
- In a small bowl, dissolve the sugar in the lukewarm water or milk, then add the yeast. Allow it to sit for about 5-10 minutes until it becomes foamy, which indicates the yeast is active.
- In a large mixing bowl, combine the flour and salt. Create a well in the center, then add the yeast mixture and the olive oil.
- Begin mixing the ingredients together, either by hand or with a dough hook, until it forms a smooth and elastic dough. If the dough feels too sticky, add a little more flour; if it’s too dry, add a touch more water or milk.
- Once the dough is well combined and smooth, cover the bowl with a clean cloth or plastic wrap and allow it to rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Step 2 : Shape and Fry the Lángos
- After the dough has risen, punch it down to release any air bubbles.
- Divide the dough into 6-8 equal pieces (depending on how large you want your lángos).
- On a lightly floured surface, gently flatten each piece with your hands, forming round discs that are about ¼ inch (0.6 cm) thick. Don’t worry about making them perfectly shaped—the irregularity adds to the rustic charm.
- In a large frying pan or deep pot, heat enough vegetable oil to completely submerge the dough. The oil should be around 350°F (175°C).
- Carefully slide each dough disc into the hot oil, frying them one or two at a time to avoid overcrowding. Fry until they turn a deep golden-brown color, about 2-3 minutes per side.
- Remove the fried lángos with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Step 3 : Add Your Toppings
- While the lángos are still warm, rub a clove of garlic on the surface for an authentic touch.
- Generously spread sour cream on top, followed by a sprinkling of grated cheese. You can also add chopped herbs like parsley or dill for a fresh burst of flavor.
- Finish with a sprinkle of salt and pepper, and your delicious lángos is ready to enjoy !
Breakfast Word Glossary for Lángos Lovers
Fluffy dough – The soft and airy texture of the dough, crucial for making perfect lángos.
Golden-brown crust – The ideal color that signals your bread is crispy on the outside while soft on the inside.
Savory toppings – Common additions like sour cream, cheese, and garlic that give lángos its rich, breakfast-worthy flavor.
Crispy edges – The outer layer of the lángos that provides a satisfying crunch, balancing the dough’s softness.
Comfort food – A classic breakfast category that lángos undoubtedly belongs to, known for its ability to provide warmth and nostalgia.
Breakfast Ideas with Lángos
While lángos is delicious on its own, it can be paired with other breakfast items to create a complete meal. Serve it alongside soft-boiled eggs, bacon, or a side salad for a well-rounded brunch. You can also experiment with sweet versions of lángos by adding toppings like powdered sugar or cinnamon for a delightful morning treat.
Conclusion
Lángos is more than just Hungarian fried bread—it’s a culinary experience rooted in tradition and flavor. With its crispy texture, fluffy interior, and versatile toppings, it’s no wonder this simple dish has captured the hearts of food lovers around the world. Whether you enjoy it for breakfast or any other time of day, making lángos at home will bring a taste of Hungary straight to your kitchen.