Lángos
Golden brown on the outside and fluffy on the inside, Lángos is a traditional Hungarian fried flatbread that’s perfect for sharing (or not). Topped with creamy garlic sauce, crispy bacon, gouda, and parsley, this dish is an indulgent treat for any occasion.
40 mins + 1-2 hrs rising time
Easy
6
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Bacon, diced
Dough
- 100ml milk, warmed
- 10g active dry yeast
- 1 tsp. sugar
- 500g plain flour
- 1 tsp. sea salt
- 2 Tbsp. butter, room temp, cubed
- 200ml lukewarm water
Sauce
- 250 g sour cream
- 50g crème fraiche
- 1 garlic clove, minced
Toppings
- 1 Tbsp. butter
- 1 brown onion, diced
- 100g gouda cheese, grated
- ¼ cup parsley, roughly chopped
- Salt and pepper, to season
How to make it
- In a bowl, combine milk, yeast and sugar and set aside for a few mins until it starts to bubble. Add the remaining dough ingredients and knead for 5 mins until the dough is nice and smooth. Cover and set aside to rise for 1-2 hrs or until it has doubled in size.
- While the dough is rising, mix the sour cream, crème fraîche, and minced garlic in a bowl. Season with salt and pepper, then set aside.
- Heat a fry-pan over med. heat, melt the butter before adding the bacon and cook for 4-5 mins until the bacon begins to crisp. Add the onion and cook for another 3 mins until softened.
- Meanwhile, combine sour cream, minced garlic and season with salt and pepper. Set aside.
- Heat your deep fryer to 180°C. With oiled hands, divide the dough into 6 equal pieces and shape each into a 1cm-thick flatbread. Fry one piece at a time for about 2 mins, or until golden brown on both sides. Transfer to a plate lined with paper towels to remove excess oil.
- Once all the flatbreads are cooked, spread generously with the sauce, sprinkle with bacon pieces, cheese and parsley.
- Serve and enjoy!
