Hungarian Langos

Submitted by:
A favorite of Hungarians. Served with stew and egg drop noodles at Folklorama. Kids love it with jam. So good tasting even plain. yummy yeast flavor.

Serves: 4-6

Preparation time:
Cooking time:


3 1/2 cups flour plus 1/2 cup for kneading.
2 tsp. salt
3 tbsp. sugar
3 tbsp. yeast
2 cups warm water
2 tbsp.tenderflake lard
1 tsp.sugar

For deep frying use a large skillet
fill 1/2 way with canola oil .


In a large bowl;

Place 31/2 cups flour,3tbsp.fermipan yeast,3tbsp.sugar,2 tsp. salt.

In a pyrex measuring cup;

Add 2 cups water,2tbsp.lard,1tsp.sugar and microwave at high for 2 minutes.

Gradually add into flour and pull from sides into centre. Fold onto counter and knead till dough is elastic and not sticky. Let rest for about 10 minutes while heating oil. Heat on high till you see slight bubbling then turn it down to seven or just above medium.Roll out the dough to about the width of your skillet and gently place into the oil. When its bubbled and slightly golden brown on edges turn over for a minute on otherside.
Place on serving platter and keep repeating process till dough is used up.

May be served with raspberry or blueberry jam. Great anytime plain or with stews even dusted with icing sugar. This way you may enjoy that yeast flavor.You may use a deep fryer but the Langos will be quite small.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.