Imagine sinking your teeth into a golden, crispy piece of bread that's so irresistible, it'll transport you straight to the bustling streets of Hungary - all while being completely vegan! Langos, a traditional Hungarian street food, has been reimagined in this plant-based version that promises to tantalize your taste buds and challenge everything you thought you knew about fried bread. Get ready to embark on a culinary adventure that's crispy, flavorful, and surprisingly simple to make!
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Hungarian
Serves: Serves 6
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- Oil for frying
- Toppings: vegan sour cream, garlic, and herbs
Instructions
- In a mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate small bowl, dissolve 1 teaspoon of active dry yeast in 1 cup of warm water. Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- Once the yeast is activated, pour the yeast mixture into the bowl with the flour and salt. Stir the mixture until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 30-40 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Divide the dough into 6 equal pieces and shape each piece into a flat disc, about ½ inch thick.
- In a deep skillet or frying pan, heat oil over medium heat. You will need enough oil to submerge the discs partially, about 1-2 inches deep.
- Once the oil is hot, carefully place one or two dough discs into the oil, depending on the size of your pan. Fry each side for about 2-3 minutes or until golden brown and crispy.
- Using a slotted spoon, remove the fried langos from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Repeat the frying process with the remaining dough discs, ensuring the oil temperature remains consistent.
- Once all langos are fried, serve them warm with your choice of toppings. Spread vegan sour cream on top, sprinkle with minced garlic, and garnish with fresh herbs for added flavor.
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to properly activate the yeast without killing it.
- Dough Consistency Matters: If the dough feels too sticky, add flour gradually. If too dry, add water in small increments.
- Oil Temperature is Crucial: Maintain a consistent medium heat (around 350-375°F) for even, golden-brown frying.
- Don't Overcrowd the Pan: Fry langos in batches to maintain oil temperature and ensure crispy results.
- Serve Immediately: Langos are best enjoyed hot and fresh, right after frying.
- Get Creative with Toppings: While traditional toppings are delicious, feel free to experiment with vegan cheese, herbs, or spicy sauces.
- Storing Tip: If you have leftovers, reheat in an oven to restore crispiness, avoiding the microwave.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
