Langos is a Hungarian traditional “doughnut”. I used the quotes because Langos are Langos, on one side similar to doughnuts and, on the other side, different from doughnuts. In my country there are a very popular and loved treat.
Well these langos are like some wide doughnuts filled with salty cheese. As I've told you, langos are a traditional Hungarian recipes and there are many variations that include cheese, meat, cream, yogurt or potatoes.
You can find these langos, under similar names, in countries like Austria, Czech, Slovakia, Croatia or Serbia. There actually pretty popular in the Austro-Hungarian space.
- Prep Time : 40 minutes
- Cook Time : 15 minutes
- Yield : 8
- Allergens : Flour
- In a bowl prepare the leaven. Crush the yeast and mix it with all the water. I know it might be a little weird but that is the way it has to be.
- Then mix that weird mixture with salt and sugar. Then start adding flour, bit by bit. After you blended in all the flour the dough is done. It is a pretty soft dough.
- Coat a bowl with plenty of oil and put in the dough. Add a few tablespoons of oil over the dough and coat it.
- Let it rise in a warm place for 30 minutes.
- Crush the cheese using a fork.
- Prepare two big plates coated with plenty of oil.
- Take a piece of dough, like an egg, and stretch it using your palms on the plate.
- Arrange one tablespoon of cheese over the dough and close it. Make like this all the langos.
- Heat some cooking oil in a pan, you are going to deep fry them, so use enough. Fry the langos on both sides until nice and golden.
- Remove them on a plate covered with paper towels to absorb the extra oil.
- Serve them warm.
Enjoy your meal!