Langos

Lángos Recipe: Fluffy Fried Dough Delights

Preparation Time: 20 minutes
Rising Time: 1 hour
Frying Time: 10 minutes
Servings: 4-6 servings

Lángos are a delicacy that combines tradition with authentic flavor. These fluffy fried dough rounds are perfect as appetizers or snacks, and the combination with delicious sauces transforms them into an unforgettable culinary experience. Whether you choose to enjoy them with French sauces, sour cream, cheese, or even sweet with jam, the array of flavors and textures will take you on a gastronomic journey.

The History of Lángos

It is said that lángos are a culinary heritage dating back to ancient times, popular among communities from various regions. These fried delights have evolved over time, becoming a beloved street food that brings together people from all corners of the world. What makes them truly special is their versatility; they can be served plain or accompanied by various sauces and toppings.

Necessary Ingredients

- 500 g flour
- 25 g fresh yeast
- 1 teaspoon salt (approximately 5 g)
- Oil for frying (enough to fill the pan)
- 250 ml lukewarm water (approximately)

Step-by-Step for Perfect Lángos

1. Preparing the Yeast
Start by activating the yeast. In a small bowl, add 25 g of fresh yeast to 100 ml of lukewarm water. It’s important for the water to be lukewarm, not hot, to avoid killing the yeast. Let the mixture sit for 10-15 minutes until it becomes frothy. This is a sign that the yeast is active and ready to use.

2. Mixing the Ingredients
In a large bowl, sift 500 g of flour and add 1 teaspoon of salt. Mix the dry ingredients well to combine them. Once the yeast has risen, pour the yeast mixture into the bowl with the flour, along with the remaining 150 ml of lukewarm water.

3. Kneading the Dough
Using a spatula or your hands, start mixing the ingredients until a dough forms. Then, knead the dough for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it, as the dough will become denser.

4. Rising the Dough
Cover the bowl with a clean towel or plastic wrap and let it sit in a warm place, away from drafts, for one hour. The dough will rise and double in volume, and this step is essential for achieving fluffy and airy lángos.

5. Shaping the Lángos
Once the dough has risen, sprinkle a little flour on the work surface. Divide the dough into equal portions, about 8-10 balls. Each ball will be stretched by hand or with a rolling pin into a thin circle, being careful not to make it too thin.

6. Frying the Lángos
In a deep pan, heat the oil over medium heat. Test the oil temperature by adding a small piece of dough; if it rises to the surface and bubbles form, the oil is ready. Fry each dough circle for 2-3 minutes on each side or until golden and crispy. Remove the lángos onto a paper towel to absorb excess oil.

Serving and Delicious Combinations

Lángos can be served plain or with various sauces. In France, sauces such as aioli, garlic mayonnaise, or tomato sauce are highly appreciated. You can also add grated cheese, sour cream, or even fruit jam for a sweet version. An interesting idea would be to add fresh herbs or spices to the dough for a distinct flavor.

Nutritional Information

Each serving of lángos contains approximately 250-300 calories, depending on the amount of oil absorbed during frying. These delicious lángos are a good source of carbohydrates, providing quick energy, but it's best to consume them in moderation due to their fat content.

Frequently Asked Questions

- Can I use dry yeast?
Yes, you can replace fresh yeast with dry yeast, using about 8 g. Activate it according to the instructions on the package.

- How can I store lángos?
Lángos can be stored in the refrigerator for 1-2 days, but it’s best to consume them immediately after frying to enjoy their fluffy texture.

- Can I freeze them?
Yes, fried lángos can be frozen. Allow them to cool completely, then place them in an airtight container and store them in the freezer. Reheat them in the oven to restore their crispiness.

Variations and Tips

- Add flavors: You can incorporate dried herbs (oregano, rosemary) or spices (chili, paprika) into the dough for a more interesting taste.
- Homemade sauces: Try making homemade sauces, such as a yogurt sauce with mint or a spicy tomato sauce, to add a personal touch.
- Sweet lángos: Transform lángos into dessert by adding sugar to the dough and then sprinkling them with powdered sugar before serving.

Personal Note

Making lángos is a wonderful experience that can bring family and friends together at the table. It’s a perfect moment to have fun, share stories, and enjoy every bite. Personally, I love serving them with a yogurt and dill sauce, which provides a pleasant contrast to the fluffy and warm dough. Enjoy cooking!