I was so delighted to visit Budapest in 2022 when visiting my son in Luxembourg. We took a quickie trip and it was completely gorgeous. I highly recommend a visit if you are ever in the area!
One of the things I kept seeing, (with long lines on all occasions) was Langos everywhere. So much so, that I thought it must be a chain of restaurants. NO...it is a street food of sorts, and so yummy that I was on the phone to Bree in a flash telling her we needed to make them ASAP.
Before I even got home, she was on it and this is the result. So good. The dough is lovely to work with, shallow frying makes it puff up and it is crispy on the outside but soft in the middle. It is better than pizza!
You can top them with anything, but cheese and sour cream seemed to be the most popular. (With good reason!)
You can have sweet ones, anything you would put on a pancake works. There are so many ways to eat this amazing fried dough...What's not to love?
Which way will you go? Sweet or savoury?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 220 Grams warm mashed potatoes
- 300 Grams Bakers or Strong Flour BUY
- 130 Grams milk
- 2 Teaspoons dry yeast
- 1 Teaspoon Raw Caster Sugar BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) Plus extra for frying BUY
- 2 Pinches Pink Salt Flakes BUY
- sour cream to taste
- 100 Grams Parmesan grated
- 100 Grams Mature Cheddar Cheese grated
- pickles of choice
- 2 spring onions, sliced
- red pepper strips
- pitted and halved olives
- diced ham or fried bacon
- rocket or baby spinach leaves
To make the Langos dough, place all ingredients into the Thermomix bowl and combine 6 sec/speed 6.
Scrape bowl and knead 3 min/Interval.
Tip dough out on to a floured silpat mat. Form into a ball and wrap. Rest for 1 hour.
Divide dough into 4 balls and rest for 20 minutes.
Heat an inch of EVOO in a heavy based frypan. Fry Langos one at a time for approximately 2 minutes each side. Place on paper towel and rub a garlic clove over the still hot bread.
Langos can be topped any way you like. Sweet or savoury.
We topped these with sour cream, cheese, pickles, red pepper strips, spring onions and olives. But you can literally add anything you can think of. Think of it like a fried pizza. Then go from there. YUM!
This is just one of our Insider recipes. Join us today and start cooking!