Name: Homemade langos – fluffy as a feather
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 5
Ingredients: 500 g all-purpose flour; 250 ml lukewarm milk; 20 g fresh yeast (or 7 g dried); 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons sour cream; water as needed (a few tablespoons); sufficient amount of oil for frying

Homemade langos – fluffy as a feather

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Homemade langos – fluffy as a feather recept

Easy to prepare
5 portions
90 minutes

Jan, 17. 12. 2025

Tasty, fluffy and homemade – you can make these langos yourself and enjoy them without compromise. This recipe combines proven techniques so that the langos are soft inside, with a gently crispy crust.

For 5 portions

Ingredients

500 g all-purpose flour
250 ml lukewarm milk
20 g fresh yeast (or 7 g dried)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons sour cream
water as needed (a few tablespoons)
sufficient amount of oil for frying

Preparation procedure

In a small amount of lukewarm milk dissolve the sugar and crumble in the yeast. Let the starter activate (about 5–10 minutes), until it starts to foam.
Sift the flour into a larger bowl, add the salt. Pour in the starter, add the remaining milk and the sour cream. Gradually add water if the dough is too stiff.
Work into a smooth, elastic dough that does not stick to the sides of the bowl.
Cover the bowl with a cloth or plastic wrap and let it rise in a warm place for about 1 hour, until the dough has doubled in size.
Divide the dough into pieces (e.g., 80–100 g each), form buns and let them rest for another 10–15 minutes.
Stretch each bun by hand into a langos (thinner in the center, thicker at the edges).
Heat the oil in a deep pan or fryer (it must be sufficiently hot). Fry the langos on one side for about 1–2 minutes, then flip and fry the other side until golden.
Let the finished langos drain on a paper towel, then spread them with garlic mixture or serve with sour cream and cheese.

Preparation time and number of servings

Total preparation time (including rising): approx. 1 hour 30 minutes
Number of servings: 8–10 langos

Conclusion

These homemade langos will delight you with their softness and taste, reminiscent of old street-stall treats. Because you make the dough at home, you know exactly what it contains — without unnecessary additives. I recommend serving them fresh — still warm and accompanied by homemade garlic paste, cheese, or sour cream. Don’t be afraid to experiment with different flavorings – for example by adding herbs or caraway seeds to the dough.

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