Lángos

Lángos is a popular Hungarian street food that encapsulates the rich culinary heritage of Hungary. This delectable fried dough is beloved for its crispy exterior and soft, chewy interior. Traditionally, lángos is served with various toppings, including garlic sauce, cheese, and even sour cream, making it a versatile treat for any palate.

History of Lángos

The origins of lángos can be traced back to ancient times, where similar bread-making techniques were prevalent. Its name is derived from the Hungarian word "láng," meaning "flame," as the dough was originally baked near an open flame. Over the years, as frying methods developed, the preparation of lángos evolved, leading to the creation of the fried delight we know today. It remains a staple at fairs and markets, providing a taste of Hungary's vibrant food culture to locals and tourists alike.

Ingredients

• Flour - 500g
• Yeast - 7g
• Milk - 200ml
• Water - 100ml
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Oil - 2 tablespoons (plus extra for frying)
• Sour Cream - to serve
• Garlic - 2 cloves, minced
• Cheese - grated, to serve
• Butter - optional, to serve

Preparation

Step 1: Preparing the Dough

1. In a small bowl, warm the milk and water until lukewarm. Add the sugar and yeast and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and oil.
3. Mix the ingredients until a soft dough forms. Transfer it to a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size.

Step 2: Shaping and Frying the Lángos

1. Once the dough has risen, punch it down gently to release the air.
2. Divide the dough into equal pieces, depending on desired size. Each piece should be rolled into a ball and then flattened into a disc about 1 cm thick.
3. Heat enough oil in a deep pan for frying. You can test when it’s ready by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is hot enough.
4. Carefully place the dough discs into the hot oil, frying them one at a time. Fry each side for about 2-3 minutes or until golden brown.
5. Remove from oil and let them drain on a paper towel-lined plate.

Serving Suggestions

Serve the freshly fried lángos warm, spread with a generous topping of minced garlic mixed with a bit of melted butter, or opt for a classic sour cream and cheese combination for a more indulgent treat. Some variations include adding chopped herbs or a splash of hot sauce for added flavor.

Enjoying Lángos

Lángos is best enjoyed fresh from the fryer, as the contrast between the warm, crispy exterior and the soft interior is most delightful immediately after cooking. Pair it with a refreshing drink and enjoy the simple pleasures of Hungarian cuisine. Whether you're sharing with friends at a festival or indulging at home, lángos brings a touch of Hungarian tradition to your table.

Remember to savor each bite, as the richness of the toppings complements the simplicity of the fried bread, embodying the essence of comfort food. For a hint of authenticity in your dining experience, consider pairing lángos with a shot of pálinka, a traditional fruit brandy that perfectly balances the dish's flavors.