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  • Hungary_Langos_Savoury Cheese Doughnuts


  • Hungary_Langos_Savoury Cheese Doughnuts

Langos were introduced to me by Cosmin on my first trip to his home town of Tăşnad in Transylvania, it is not in Hungary but it is bloody close and they’re so good that the Romanians jumped on the Langos bandwagon. Chilling by the thermal waters in the 40°c heat …ok sweating like a pig dog by the thermal waters in the 40°c heat …Cosmin asked if I wanted a poolside pie.  Naturally I replied in the affirmative without bothering to ask what it was because logic dictates that anything with a name that cool is worth eating.  I was presented with what resembled a dinner plate sized flat doughnut topped with garlic, sour cream and cheese.  That day a love affair was born.  Poolside pie is Cosmin’s cutesy name for langos, and as is often the case with foodstuffs which taste out of this world, they are as unhealthy as f...

This was my first attempt at cooking them and girl did good. Make sure you eat them straight away as they’ll get chewy if you leave them to cool. 

Makes Dulcie's List   Makes Cosmin's List


  •  500g strong bread flour
  •  7g dried yeast
  •  1 tbsp caster sugar
  •  50ml lukewarm milk
  •  Appx 200ml lukewarm water
  •  1 tsp salt
  •  Sunflower oil for cooking and greasing
garlic sauce
  •  1/2 head garlic crushed
  •  1 tbsp water
  •  Pinch salt
  •  Pinch pepper
  •  150ml sour cream
To Serve
  •  Garlic sauce
  •  Grated cheese


  • Calories | 497
  • Fat | 30.9g

Serves | 8

Prep Time | 2 hours (includes raising time)

Cooking Time | appx 15 minutes


  1. In a small bowl, stir together the yeast, caster sugar and lukewarm milk.  Cover and leave in a draft-free place for ten minutes for the yeast to activate.
  2. In a large bowl mix together the flour and salt.  Make a well in the centre and pour in the yeast mix and some of the water.  With a fork mix the wet ingredients into the dry from the inside working out, adding more water as necessary until you have a pliable dough. 
  3. Tip onto a work surface and knead for ten minutes until you have a smooth glossy dough.  Put it into a clean bowl, cover and leave to rise for an hour in a warm draft-free spot until it has doubled in size.
  4. Separate the dough into eight equal pieces and with oiled hands roll each into a ball.  Place on a greased baking tray, cover and leave to rise for 30 minutes in a warm draft-free place.
  5. Add approximately 5cm of oil into a deep frying pan, if you're using a gas hob and not electric I would strongly suggest using a large saucepan instead for safety reasons.  Heat the oil on medium until a cube of bread when dropped in takes one minute to brown.
  6. The langos need to be cooked one by one.  Take a ball of dough and stretch it out into a disc approximately 20cm in diametre.  Place gently in the hot oil and cook until the underside is golden and puffed up, gently flip it and cook until the other side is also golden.
  7. Remove with a large slotted spoon and place immediately on a paper towel to drain off the excess grease.
  8. Serve with garlic sauce and grated cheese on top and eat immediately.
  9. To make the garlic sauce grind together the garlic, salt, pepper and water in a pestle and mortar until you have a paste then stir in the sour cream.

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