Fresh from the oil, lángos is still only crisp dough; garlic, sour cream and cheese turn it into a complete meal in a few strokes. It waits for nobody—perhaps only for a napkin.
Method, step by step
- Stir in the yeast, then knead a soft, elastic dough. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cover and let rise until doubled, then divide into eight parts with oiled hands. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Pull it thin so that the edge is slightly thicker. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry both sides in hot oil until golden, then season immediately. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Shape with oily hands, not with flour: extra flour in oil only produces black confetti.
- Gradually adjust the consistency of the dough with a little liquid, flour or cooking water; don't change too much at once.
- Check the texture immediately after cooking or baking, because the hot dough softens even more while resting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
