🇭🇺 Hungarian Lángos with Sour Cream & Cheese

 Ingredients

For the dough:

500 g all-purpose flour

300 ml warm water

7 g dry yeast

1 tsp sugar

1 tsp salt

2 tbsp vegetable oil

2 tbsp plain yogurt (optional, for a softer dough)

For topping:

200 g sour cream

150–200 g grated cheese, such as Gouda or Edam

1–2 cloves garlic

Salt, to taste

For frying:

Vegetable oil, enough for deep-frying

Instructions

Mix the warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy.

In a large bowl, combine the flour and salt. Add the yeast mixture, oil, and yogurt.

Knead for 8–10 minutes until you have a soft, slightly sticky dough.

Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Divide the dough into 6–8 pieces. Stretch each piece with your hands into a round, flat shape, keeping the center slightly thinner.

Heat the oil to about 175–180°C (350–355°F).

Fry each lángos for about 2–3 minutes per side, until golden and crispy. Drain on paper towels.

Rub the hot lángos with crushed garlic mixed with a little water and salt.

Spread generously with sour cream and cover with plenty of grated cheese.

🇭🇺 Serving

Serve hot and fresh. This classic Hungarian street-food version is crispy on the outside, soft inside, and loaded with creamy so

ur cream and melted cheese.