Hungarian Lángos

Hungarian Langos
  • 4 servings
  • 90 mins to prepare
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  • For the dough
  • 350g plain flour
  • 7g dried yeast
  • 1/2 tsp salt
  • 250ml warm water
  • 100ml sunflower oil for frying
  • To garnish
  • 1/2 pack Booths smoked streaky bacon, fried
  • 50g grated Cheddar
  • A few garlic cloves, sliced and fried in butter
  • 1 small tub of sour cream



  1. Combine the flour and yeast in a mixing bowl.
  2. Mix the salt and warm water together in a jug and add to the flour
    and yeast mix.
  3. Mix to form a dough until it starts to leave the sides of the bowl.
  4. Cover with a damp cloth and leave to double in size (about 1 hour).
  5. Tip the rested dough onto a floured surface and gently roll out to 5mm thick.
  6. Cut out 8 x 10cm discs and leave to rest for 30 minutes.
  7. Heat some sunflower oil in a deep sided frying pan and fry both sides of the discs until golden.
  8. Serve hot with crispy bacon sliced into small pieces, grated Cheddar, a few slices of fried garlic and a dollop of sour cream.

CHEF’S TIP Turn this into a dessert by topping the breads with icing sugar, whipped cream and a dollop of Nutella instead of the savoury garnishes.

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