HUNGARIAN CLASSIC WITH AN ITALIAN TWIST

Written by Updated on 20. February 2026 in SAVORY DELIGHT
Langoše
Tlač

Lángos (Fried Dough)

Recipe by AndreaCourse Savory Snack / Main CourseCuisine Central European with an Italian TwistDifficulty: Easy
Number of pieces

10

-12kusov
Preparation + Proofing

1

hour 

20

minutes
Frying

15

minutes

Forget about greasy lángos from the fair. Today, we will prepare a version together that is as fluffy as a cloud, and instead of classic ketchup, it is adorned with fresh arugula, fragrant prosciutto, and parmesan shavings. It is exactly the type of "Savory Pleasure" that you will fall in love with from the very first bite.

Ingredients for the dough:

  • 1 kg smooth flour (all-purpose/bread flour)

  • 1 fresh yeast cube / 2 packets of dry yeast (usually one packet per 500 g of flour)

  • A pinch of sugar for the yeast starter

  • 400–500 ml vlažného mlieka

  • 1–2 teaspoons of salt

  • 200 g of sour cream

  • 2 tablespoons of olive oil

  • Ingredients for the "Italian" topping:

  • Base: Voda, prelisovaný cesnak a štipka soli (na potretie), kyslá smotana, paradajkový pretlak ( komu čo chutí 🙂 )

  • Freshness: A handful of arugula and sliced tomatoes.

  • Italian touch: Delicate slices of prosciutto, spicy salami, and shavings of parmesan or another hard cheese.

Instructions

  • Starter and dough: Prepare a yeast starter from the lukewarm milk, sugar, and yeast. Add the salt, sour cream, olive oil, and the risen starter to the flour. Knead into a smooth, slightly sticky dough and let it rise thoroughly in a warm place (approx. 40-50 minutes).
  • Shaping: Shape the risen dough into neat little buns with oiled hands, place them on a baking sheet, and let them rest for a little longer under a kitchen towel.
  • Frying: Gently stretch the dough buns into the shape of a lángos and fry in hot oil on both sides until golden brown.
  • Garlic bath: Brush the lángos generously with the prepared garlic water while it is still hot (immediately after removing it from the oil). This gives the dough a wonderful aroma and keeps it succulent.
  • Layering: Layer the fresh arugula, tomatoes, prosciutto slices, and salami on top of the prepared base.
  • Conclusion: Crown the whole creation with cheese shavings.

Video

Notes

  • Salt and yeast are like fire and water—they do not like direct contact.
    When making the dough, mix the salt into the flour first and only then add the yeast starter. If you were to pour the salt directly onto the yeast, it could "kill" it, and instead of fluffy clouds, our lángos would turn out like hard shoe soles. And we wouldn't want to do that to our Italian-Slovak experiment, would we?

🍊 Aranciniko's tip 🍊

Ak chcete, aby langoš naozaj ‚spieval‘, urobte túto jednu vec: Cesnakovú vodu si pripravte aspoň 30 minút vopred. 🧄💧

When the pressed garlic sits in the salted water, it releases all its essential oils and creates a thoroughly aromatic emulsion. And most importantly—brush the lángos immediately after removing it from the oil while it is still hot. That is when the pores of the dough open up and absorb that garlic flavor deep inside, while the surface remains crispy.

A ak chcete byť úplná ‚profíčka‘, pod to prosciutto dajte len pár kvapiek kvalitného olivového oleja – krásne to tie talianske chute prepojí! ✨