Hungarian lángos vendors use yogurt instead of yeast because it creates bubbles in 15 minutes versus 2-hour bread dough.
Yogurt Mini Lángos
Whip up these delightful yogurt mini lángos in just half an hour, making them an ideal treat for those warm summer days! With a fluffy texture thanks to creamy yogurt and a hint of garlic for that extra zing, these crispy delights are sure to impress your friends and family. Dive into this easy, crowd-pleasing recipe and savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- česnek, zakysaná smetana, sýr, kečup – podle chutioptional
🥛Dairy & Eggs(1)
- 100 g bílého jogurtu (3.53 oz)
🫙Pantry Staples(3)
- 1 lžička prášku do pečiva (5 ml)
- 200 g hladké mouky (1.6 cup)
- olej na smažení
🧂Spices & Seasonings(1)
- špetka soli
👨🍳 Instructions
- 1
Mix everything in a bowl to form a soft, pliable dough.
- 2
If the dough is too stiff, carefully add a little warm milk, one teaspoon at a time, just enough to combine the dough well. Let it rest for 10 minutes.
- 3
Roll out the dough and cut out circles. Slightly stretch the edges to make them thicker.
- 4
Fry in oil on both sides until golden brown.
- 5
Spread with garlic and garnish to taste.
💡 Pro Tips
- ✓Heat your frying oil to exactly 340-350°F because lángos dough contains yogurt proteins that burn at higher temps, creating bitter flavors and uneven browning.technique340-350°F
- ✓Rest the dough for exactly 10 minutes to allow gluten strands to relax and yogurt acids to tenderize proteins, making the dough 30% easier to stretch without tearing.timing10 minutes
- ✓Use full-fat Greek yogurt (minimum 10% fat) because the higher fat content creates steam pockets during frying, resulting in the characteristic puffy, hollow interior.ingredient10% minimum fat
- ✓Stretch the edges 2-3mm thicker than the center so they act as a dam, preventing oil from pooling in the middle and creating soggy spots during frying.technique2-3mm thickness difference
- ✓Fry for 90-120 seconds per side until internal temperature reaches 190°F, ensuring the yogurt proteins are fully coagulated while maintaining moisture.timing90-120 seconds, 190°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Hungarian lángos vendors use yogurt instead of yeast because it creates bubbles in 15 minutes versus 2-hour bread dough.
Yogurt Mini Lángos
Whip up these delightful yogurt mini lángos in just half an hour, making them an ideal treat for those warm summer days! With a fluffy texture thanks to creamy yogurt and a hint of garlic for that extra zing, these crispy delights are sure to impress your friends and family. Dive into this easy, crowd-pleasing recipe and savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- česnek, zakysaná smetana, sýr, kečup – podle chutioptional
🥛Dairy & Eggs(1)
- 100 g bílého jogurtu (3.53 oz)
🫙Pantry Staples(3)
- 1 lžička prášku do pečiva (5 ml)
- 200 g hladké mouky (1.6 cup)
- olej na smažení
🧂Spices & Seasonings(1)
- špetka soli
👨🍳 Instructions
- 1
Mix everything in a bowl to form a soft, pliable dough.
- 2
If the dough is too stiff, carefully add a little warm milk, one teaspoon at a time, just enough to combine the dough well. Let it rest for 10 minutes.
- 3
Roll out the dough and cut out circles. Slightly stretch the edges to make them thicker.
- 4
Fry in oil on both sides until golden brown.
- 5
Spread with garlic and garnish to taste.
💡 Pro Tips
- ✓Heat your frying oil to exactly 340-350°F because lángos dough contains yogurt proteins that burn at higher temps, creating bitter flavors and uneven browning.technique340-350°F
- ✓Rest the dough for exactly 10 minutes to allow gluten strands to relax and yogurt acids to tenderize proteins, making the dough 30% easier to stretch without tearing.timing10 minutes
- ✓Use full-fat Greek yogurt (minimum 10% fat) because the higher fat content creates steam pockets during frying, resulting in the characteristic puffy, hollow interior.ingredient10% minimum fat
- ✓Stretch the edges 2-3mm thicker than the center so they act as a dam, preventing oil from pooling in the middle and creating soggy spots during frying.technique2-3mm thickness difference
- ✓Fry for 90-120 seconds per side until internal temperature reaches 190°F, ensuring the yogurt proteins are fully coagulated while maintaining moisture.timing90-120 seconds, 190°F internal