Lángos Hungarian Fried Bread Recipe – Step By Step Guide

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Lángos Hungarian Fried Bread Recipe – Step By Step Guide:- One of the most popular types of street food in Hungary is called lángos, and fans adore it for its crispy surface and fluffy interior. This mouthwatering dessert is frequently topped with a wide variety of savory or sweet toppings, which makes it a versatile dish that can be served at any event fit for any occasion. The following is a guide that will show you how to make this delectable dish in your own kitchen!

 

Lángos Hungarian Fried Bread Recipe – Step By Step Guide

When it comes to street food in Hungary, one of the most well-liked varieties is called lángos, and its devotees enjoy it because of its crispy outside and fluffy internal contents. The fact that this scrumptious dessert is commonly topped with a broad variety of savory or sweet toppings makes it a versatile dish that can be served at any event that is suitable for every occasion. The recipe that follows is a step-by-step instruction that will teach you how to prepare this mouthwatering dish in your very own home!

 

Ingredients:

  • 4 cups all-purpose flour
  • 1 cup warm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup mashed potatoes (cooled)
  • Oil for frying
  • Toppings (optional): sour cream, grated cheese, garlic butter, chopped herbs, ham, sausages, or any of your favorite toppings

 

Instructions:

Initiate the Yeast Process: To dissolve the sugar, combine the warm water and sugar in a small bowl and stir until mixture is smooth.
Place the active dry yeast on top of the water, and then allow it to settle for around five to ten minutes, or until it reaches a foamy consistency.
Bring the dough to a boil:

Put the flour and salt into a large mixing bowl and whisk them together. To include the activated yeast mixture, first create a well in the middle of the flour mixture, and then pour it in. To the basin, add the potatoes that have been mashed. As you continue to combine the liquid ingredients, gradually integrate the flour into the mixture until a dough is formed.

 

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Get the dough to knead: Place the dough on a surface that has been dusted with flour and knead it for approximately five to seven minutes, or until it becomes smooth and elastic. Put the dough back into the mixing bowl, cover it with a clean dish towel, and allow it to rise in a warm area for around one to two hours, or until it has doubled in size.

Construct the Lángos by: The air should be released from the dough by punching it down after it has risen. After dividing the dough into small sections, roll each portion into a ball formation. Make each ball of dough into a round disk with a thickness of approximately half an inch.
Prepare the Lángos by frying them.

 

 

The oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius) in a deep fryer or a large skillet. Take the dough that has been flattened and carefully slip it into the heated oil, one piece at a time. To achieve a golden brown and crispy texture, fry each side for approximately two to three minutes.
Using a slotted spoon, take the lángos that have been cooked from the oil and lay them on a dish that has been coated with paper towels so that any leftover oil can drain out.

 

Serve, and take pleasure in: Warm the lángos that have just been fried by hand. A variety of toppings, including sour cream, grated cheese, garlic butter, chopped herbs, ham, or sausages, can be added to each individual lángo. This step is completely optional. Savor the deliciousness of your own lángos as a meal or as a snack anytime!

 

Nutrition:

  • Calories: A single lángos can range from 200 to 400 calories or more, depending on size and toppings.
  • Carbohydrates: Lángos is primarily made from flour, so it’s high in carbohydrates. A typical serving may contain 30-50 grams of carbs or more.
  • Fat: Deep-frying adds significant fat content. A serving of lángos can contain 10-20 grams of fat or more, depending on the frying method and oil used.
  • Protein: While lángos dough contains some protein from the flour, it’s not a significant source. Toppings like cheese or sausage can add some protein, but it’s generally not a protein-rich food.
  • Sodium: Depending on the toppings used, lángos can be high in sodium, especially if cheese or processed meats are added.

 

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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