Cheese Langos Recipe

Name: Gilde Brewery & Restaurants Cheese Langos Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Hungarian
Ingredients: 4 cups all-purpose flour; 2 tsp instant dry yeast; 1.5 cups warm water; 0.5 cups warm whole milk; 1 tbs granulated sugar; 1 tsp fine sea salt; 2 tbs unsalted butter, melted; 1 unit large egg; 4 cups vegetable oil (for frying); 3 cloves garlic cloves, finely minced; 2 tbs unsalted butter (for garlic butter); 1 cup sour cream (optional, for serving); 2 cups shredded semi-hard cheese (Edam, Gouda, or mild cheddar); 1 tsp freshly ground black pepper; 2 tbs fresh parsley, chopped (optional garnish); 1 tsp coarse salt (for sprinkling)

Inspired by Gilde Brewery & Restaurant

Time2h

Serves8

Fried dough typically topped with melted cheese and a hint of garlic, offering a savory twist on a traditional Hungarian street food.

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Ingredients

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Dough

4 cups 00 bread flour

2 tsp instant dry yeast

1 1/2 cups warm water

1/2 cups warm whole milk

1 tbs granulated sugar

1 tsp fine sea salt

2 tbs unsalted butter, melted

1 unit large egg

Frying & Topping

4 cups vegetable oil (for frying)

3 cloves garlic cloves, finely minced

2 tbs unsalted butter (for garlic butter)

1 cup sour cream (optional, for serving)

2 cups shredded semi-hard cheese (Edam, Gouda, or mild cheddar)

1 tsp freshly ground black pepper

2 tbs fresh parsley, chopped (optional garnish)

1 tsp coarse salt (for sprinkling)

Method

Dough

Activate yeast

In a small bowl combine warm water (approx. 105–115°F / 40–46°C), sugar and yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl whisk together the flour and salt. Make a well in the center.

Add the foamy yeast mixture, warm milk, melted butter and egg into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 5 minutes on medium-low.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Punch down the risen dough and divide into 8 equal portions (about 100–110 g each). Shape each portion into a tight ball. Cover and let rest 10 minutes to relax the gluten before shaping.

Frying & Topping

Prepare garlic butter: in a small skillet melt 2 tbs unsalted butter over low heat. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and keep warm.

Heat the frying oil in a heavy skillet or deep pan to 350–365°F (175–185°C). Use a thermometer for accuracy. You should be able to drop a small piece of dough and have it sizzle and rise to the surface immediately.

Working with one dough ball at a time, flatten it with your hands on a lightly floured surface into a disk about 6–8 inches (15–20 cm) across and roughly 1/4–1/2 inch thick, leaving the center slightly thicker than the edges. Don't use a rolling pin if you want a more traditional puffed edge; stretch gently by hand.

Carefully lower one flattened dough into the hot oil. Fry about 1.5–2 minutes per side, turning once with tongs, until deep golden brown and puffed. Adjust heat to keep oil between 350–365°F and avoid overbrowning. Fry 1–2 at a time depending on pan size to avoid crowding.

When cooked, transfer langos to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, brush the surface generously with garlic butter, then sprinkle a light pinch of coarse salt.

Top each hot langos with about 1/4 cup shredded cheese. The residual heat will melt some; for fully melted cheese, place langos on a baking sheet and keep in a 375°F (190°C) oven for 3–5 minutes or briefly under a preheated broiler (watch closely) until cheese is melted and bubbly.

Finish with a dollop of sour cream (about 1–2 tbs per piece) if using, grind a little black pepper over the top, and sprinkle chopped parsley for color. Serve immediately while hot and crispy.

Repeat shaping and frying with remaining dough balls. Reheat oil to proper temperature between batches.