Lángos is a typical Hungarian fried bread, one of the most popular street food options in the country. It is possible to get this bread in different types of presentations, from plain and freshly baked to topped with a large number of ingredients to accompany it. The most popular version is krumplis lángos, or lángos with mashed potatoes.
What is lángos?
This snack, very popular today, is nothing more than fluffy pieces of fried flatbread (similar to pita bread), although in the past it was actually prepared with leftovers of different breads from previous days and baked in large brick or clay ovens.
Among the most popular ways of eating pita bread are the simpler ones, such as those rubbed with garlic, sprinkled with salt and spread with sour cream, and some more elaborate ones accompanied with sausage, eggs, ham and even bacon (in addition to the popular version with potato mentioned above). While people usually eat it while walking down the streets, in homes and restaurants it is also served as an accompaniment to various dishes such as soups or stews.
What is the origin of lángos?
In 20th century Hungary, bread was produced only once a week because of the cost of heating the large ovens in the bakeries and the laborious kneading of large quantities of dough. In the country, loaves of bread generally weighed between 6 and 10 lb (3 to 5 kilos), so to facilitate all these tasks, smaller loaves were also prepared, which weighed approximately half as much and were usually called cipó. The lángos, these smaller loaves, used to be the first to be prepared while the oven was still heating up.
When the communists took power, flour production decreased drastically and the possibility of getting bread (or baking it at home) became smaller and smaller. People still bought some types of bread, of course, but you couldn’t get the same varieties as before and, because there was no longer a surplus, loaves were no longer available. It wasn’t until the 1950s that some small local businesses reappeared and started preparing this dish again, now frying it in fat or oil instead of baking it.
For many years, lángos was the biggest hit in Hungarian street food, usually accompanied by different types of sausage or with potatoes and cabbage (until the later appearance of the version with sour cream and cheese). Although in the 1980s, the success of this food was somewhat displaced by the appearance of hot dogs or hamburgers, by the 1990s, the popularity returned and it is still popular today.
The word “lángos” comes from the Hungarian word láng, which is used to refer to flames of fire.
How to prepare lángos
Since it is a bread, lángos is really easy to prepare by mixing milk or water, yeast, salt and flour. This dough usually forms bubbles when kneaded and the result is always a spongy, palatable crumb (similar to pizza). Since it is fried, the outside acquires a golden and crunchy crust that contrasts very well with the inside.
This dish is usually eaten very hot, when it is freshly made, since when it cools, it takes on a rubbery and unpleasant texture.
What are the other versions?
This bread, although typical of Hungary and the country where it is most consumed, is also popular in the rest of the Balkans and in Austria (particularly in Vienna). Because it is cheap, tasty and easy to carry, in Austria it is particularly popular in fast food restaurants, fairs and amusement parks.
The name langós is often used in these two countries, as well as in the Czech Republic, Slovakia and Croatia. In Serbia, it is generally called languš (or mekike), in Slovenia it is called langaš and in Bulgaria mekitsa. Finally, it is also consumed in a slightly more distant country (outside the region): in the United Kingdom, where it is called “langos” or “Hungarian fried bread”.
Langos
Ingredients
- 8 cups all-purpose flour , sifted
- 1 large potato , cooked and mashed with a fork, warm
- 3 cups water (or lukewarm milk, at 97 F (36°C))
- 3 tablespoons active dry yeast
- 1 tablespoon caster sugar
- 2 teaspoons salt
- Vegetable oil , for frying
For garnish
- 2 cloves garlic , peeled and halved lengthwise
- 8 oz. grated cheese
- 2 lb tejföl (Hungarian sour cream)
Equipment
- Stand mixer
Instructions
- In the bowl of a stand mixer, add the flour and make a well in the center.
- Place the yeast and sugar in the center of the well and pour over half the milk or water.
- Let stand for 5 minutes.
- Add the mashed potato and, using the dough hook, start kneading at low speed, while incorporating the rest of the milk or water gradually.
- Knead on low speed for 1 minute.
- Add the salt and knead for 10 minutes until a soft and elastic dough forms.
- If the dough is too wet, add a little flour (in small quantities), and if, on the contrary, it is too dry and hard, add a little water or lukewarm milk at 97 F / 36°C (in small quantities).
- Cover the dough and let it rise for 1 hour in a warm place, away from drafts, or until it has at least doubled in size.
- On a floured work surface, degas the dough, then divide it into 10 pieces and roll them into balls (about the size of a tennis ball).
- Roll out each ball of dough into a disc about 7 to 8 inches (18 to 20 cm) in diameter.
- In the center of each disc of dough, dig 3 deep slits using the tip of a small, very sharp knife.
- Cover and let rest for another 15 minutes.
- In a 10-inch (24 cm) diameter frying pan with high edges, heat a large volume of vegetable oil and bring it to a temperature of 350 F (175˚C), a temperature which must be maintained throughout the frying process.
- Fry each disc of dough for 1 to 2 minutes on each side or until golden.
- Drain them then place them on a paper towel.
Toppings
- While they are still warm, rub the langos with garlic then spread tejföl (sour cream) on top and finally sprinkle generously with grated cheese.
Sources
Wikipedia (EN) – Lángos
Hungaro Tour
The Spruce Eats
Hands Doing Things is the brainchild of Sabri and Bian, who combined their passion for food with their professional careers of writing & photography, and filmmaking.
www.lemy.site says
Thanks for the traditional Hungarian recipe.