Description
Hungarian Fried Dough, known as ‘Lángos’, is a traditional Hungarian street food featuring soft, fluffy dough fried to golden perfection and dusted with powdered sugar. Crispy on the outside and tender inside, this delicious treat is perfect for a snack or dessert and captures the rustic flavors of Hungarian cuisine.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (about 110°F/43°C)
- 1 tablespoon vegetable oil
Topping
- Powdered sugar for dusting
- Vegetable oil for frying (enough to fill pan about 1–2 inches deep)
Instructions
- Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5–10 minutes until the mixture is frothy and bubbles form, indicating the yeast is activated.
- Mix the dry ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk together to ensure even distribution.
- Combine wet and dry ingredients: Pour the activated yeast mixture and vegetable oil into the bowl with the flour mixture. Stir with a spoon or your hands to begin forming a dough.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until it becomes smooth, elastic, and no longer sticky. If necessary, sprinkle a little more flour to prevent sticking.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for approximately 1 hour, or until it has doubled in size.
- Shape the dough: After rising, punch the dough down gently to release air. Roll it out on a floured surface to about 1/4-inch thickness. Cut into your desired shapes—traditional circles or rustic free-form shapes work well.
- Heat oil for frying: In a deep skillet or frying pan, pour vegetable oil to about 1–2 inches deep and heat over medium heat until it reaches approximately 350°F (175°C). To test, drop a small piece of dough into the oil; it should sizzle and float to the top promptly.
- Fry the dough: Carefully place pieces of dough into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 2–3 minutes per side or until golden brown and puffed. Use a slotted spoon or tongs to flip and remove them.
- Drain and dust: Transfer fried dough to a plate lined with paper towels to drain excess oil. While still warm, sprinkle generously with powdered sugar before serving.
Notes
- Ensure the water used for activating yeast is warm, not hot, to avoid killing the yeast.
- You can customize this fried dough by adding toppings like garlic butter, sour cream, or cheese for savory versions.
- Maintain the oil temperature between 325°F and 350°F to ensure proper frying without absorbing excess oil.
- Use fresh yeast and flour for the best texture and rise.
- Wear an apron and be cautious with hot oil to avoid burns.
- Leftover fried dough can be reheated in a warm oven to regain crispiness but is best enjoyed fresh.
