Langos - Hungarian Fried Bread

This recipe was automatically translated from Romanian. View original here
Langos - Hungarian Fried Bread

I wanted to try the recipe for Hungarian Langos and only now I have come to do it. And quickly, before I enter the weight loss marathon after breastfeeding, I can taste them too!

At my house, my mother used to do something similar, but I didn't know their name was Langos, she would cut them with a knife and make them squares, rhombuses and then powder them with sugar.

Personally, I liked the version with sour cream and jam more, my husband, Maria and Sofia seemed to be a little more towards the salty version, with sour cream and cheese, so according to any preferences ...

An interesting thing is that the dough can be kept in the fridge for 5-6 days, I made the jam tour after 4 days and they were about the same.


250 ml
be warm, not hot
Bakers yeast
25 g
or 10g dry yeast
1 tsp
White flour
450 g
Sour Cream(20%)
100 g
+ sour cream and yogurt to serve
Egg yolks
2 pieces
Vegetable oil
0.5 tbsp
0.5 tsp
Salty cheese
100 g
for serving
4 tbsp
optional, for serving
Sunflower oil
150 ml

Step by step


In a small bowl, dissolve the yeast with 100ml of warm milk and 1 teaspoon of sugar.

Leave for 10-15 minutes until it starts to foam.


In a larger bowl measure the flour, add the yeast mixture and the rest of the ingredients: the rest of the milk, sour cream, oil, salt, yolks.

Mix everything with 1 tablespoon or spatula to bind the dough.


Then take it out on the table sprinkled with flour and knead it with your hands until it becomes smooth and even.

You can let it rest for 10 minutes and then knead it, so it will be easier to even it out.


Put the dough to rest, cover with a towel, until it increases its volume about 2 times.


After it has risen, take it out on the floured table and cut it into medium or large pieces, depending on how big you want to make the lobsters.


Flatten each piece of dough with your hands to be about 5mm thick.


Heat the oil well in a pan, when it is very hot, fry the langos.


Turn to the other side when browned.

There's a bigger langos here.


Here are smaller langoustines, fried after 4 days.


Serve hot, greased with sour cream and sprinkled with grated Telemea cheese.


Or with your favorite cream / yogurt and jam.

Very good, soft - bad sinners :)

Good appetite!

Quantity: 1 kg (6-10 langos)
Prep time: 30 min
Difficulty: easy
Ready in: 60 min
Publish date:

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