Traditional Hungarian Lángos

7 steps. Take it one step at a time.

1. 01

   Combine the warm water, sugar, and active dry yeast

   In a small bowl, combine the warm water (110°F (43°C)), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

   10 min
2. 02

   Whisk together the flour and salt

   In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture.

3. 03

   Knead the dough by hand or

   Knead the dough by hand or with a mixer hook for about 5 minutes until smooth and slightly sticky. Cover the bowl with a clean cloth and let it rise in a warm place for 60 minutes or until doubled in size.

   1 hr
4. 04

   Once the dough has risen, punch it down

   Once the dough has risen, punch it down and divide it into 6 equal portions. With oiled hands, shape them into balls.

5. 05

   Heat about 2 inches of vegetable oil

   Heat about 2 inches of vegetable oil in a heavy-bottomed pan to 350°F (177°C). Take one ball of dough and stretch it out into a circle roughly 6-8 inches wide, keeping the edges slightly thicker than the center.

6. 06

   Carefully place the dough

   Carefully place the dough into the hot oil. Fry for about 2 minutes per side until golden brown and puffed. Remove and drain on paper towels.

   4 min
7. 07

   While still hot, rub the surface of the Lángos

   While still hot, rub the surface of the Lángos with a cut garlic clove. Spread a generous amount of sour cream over the top and sprinkle with shredded cheese.