Comida callejera húngara con raíces en el pan tradicional cocido junto al horno de pan de leña, el lángos es hoy un icono de la gastronomía popular de Hungría, especialmente en mercados y festivales.
International
Lángos
Lángos húngaro tradicional con ajo y crema agria, receta auténtica de comida callejera.
- Hungary
- Main course
- Light
- medium
90 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 9 g
- Carbohydrates 48 g
- Fat 17 g
Story behind the dish
Preparation
Lángos is a Hungarian preparation with medium difficulty. Reserve about 105 minutes in total (90 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of flour.
- Have ready: 7 g of dry yeast.
- Have ready: 1 teaspoon of sugar.
- Have ready: 300 ml of warm water.
- Have ready: 2 cooked and mashed potatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve the yeast and sugar in the warm water
Dissolve the yeast and sugar in the warm water, let sit for 10 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix the flour
Mix the flour, mashed potato and salt, add the water with yeast and knead until you obtain a soft dough. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Let it ferment, covered, in a warm place for 1 hour until it doubles in…
Let it ferment, covered, in a warm place for 1 hour until it doubles in volume. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Divide into portions and stretch each one with your hands forming a…
Divide into portions and stretch each one with your hands forming a flat disk with irregular edges. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry in plenty of hot oil until golden brown on both sides and…
Fry in plenty of hot oil until golden brown on both sides and puffed slightly. Don't overcrowd the pan: the oil should be hot but not smoking. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Rub immediately with crushed garlic and serve with sour cream and…
Immediately rub with crushed garlic and serve with sour cream and grated cheese on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The potato in the dough provides a fluffier texture than with flour alone.
- Rub the garlic while the bread is very hot so that it infuses the flavor well.
Variations
- Sweet lángos with jam (dessert version).
- Version without potatoes, only with flour.
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