Lángos Recipe

There is something wonderfully immediate about serving lángos while it is still hot enough to soften the sour cream and make the shredded cheese slump into its craggy surface. This Hungarian classic starts with a yeast dough made from 2 cups of flour and 1 cup of milk, but it is not meant to become a neat, firm bread dough. The dough should be soft and slightly sticky, with enough elasticity to stretch into irregular rounds rather than roll out perfectly. After its 90-minute rise, it fries into a crisp, blistered exterior with a tender, almost chewy center—especially satisfying against the cool tang of the sour cream. The garlic topping is what makes this version particularly memorable. Rub the hot lángos with crushed garlic while it is fresh from the pan, or stir the 4 cloves into a little oil and brush it over the surface so the flavor spreads into every hollow. A generous spoonful of sour cream goes on next, followed by the cup of shredded cheese. The heat from the bread gently melts the cheese without turning it greasy, while the sour cream keeps the fried dough from tasting heavy. The contrast between crackly edges, stretchy middle, sharp garlic, and creamy topping is the whole point; try to serve it before the crust has had time to soften. The main practical challenge is handling the dough without adding too much flour. It will feel tacky after mixing, but a lightly oiled bowl and lightly greased hands are more useful than continually dusting the dough with flour. Let the yeast work until the dough is visibly puffy, then divide it into eight pieces and stretch each one from the center outward, leaving the middle a little thicker than the edges. Heat the frying oil until a small scrap of dough sizzles immediately, but does not darken within seconds. Fry one at a time if necessary, turning once, until both sides are deeply golden. Drain briefly on a rack or paper towel, then top right away. Lángos makes a substantial Hungarian-style dinner with a simple cucumber salad, tomato salad, or sharply dressed cabbage alongside it. I also like serving pickles to cut through the richness, particularly when the sour cream and cheese are used generously. For a relaxed evening, bring the toppings to the table and let everyone finish their own lángos, but keep the cooked pieces covered loosely with a clean towel rather than sealing them in a container, which traps steam and ruins the crisp surface. These are best eaten the day they are made, straight from the pan and still warm.