Hungary, 7030 Paks, Anna utca 14.

  • 0 items in quote

    No products in the Quote Basket.

  • Gluten-Free Langos (Fried Dough)

    Recipe by gluten-free chef Tibor Átol

    2 serves


    • Magic Mills UniMix Universal Flour Mix – 125 g
    • Yeast – 3 g
    • Sugar (can be omitted) – 3 g
    • Salt – 2 pinches
    • Oil – 5 g
    • Lukewarm water – 125 g
    • Cooking oil or frying fat – 300 ml


    1. Preheat the oven to 45-50°C. (The dough will only rise in the oven, it will be deep-fried)
    2. Place the ingredients in a bowl and mix for 3 minutes on medium speed using a mixer or the dough hook of a hand mixer.
    3. Turn the dough out onto a greased parchment paper. Knead the dough with a few strokes, then divide into two equal parts using a scale.
    4. Shape the dough into a ball and, using oiled hands, press it into a circle 18 cm in diameter.
    5. Cut the parchment paper next to the dough to make it easier to handle, place on a baking tray and place in the preheated oven. Bake for 25-30 minutes until the dough starts to bubble. Chef’s tip: If you have a gas oven or don’t use an analogue oven thermometer with your electric oven (I think it’s very important to have one), cover with foil and leave to rise at room temperature in a draught-free place. This can extend the rising time, up to twice as long.
    6. Deep-fry at 180˚C until very lightly golden on both sides.
    7. If fried at a lower temperature, it may absorb the oil; if cooked at a higher temperature (above 190˚C), the dough will taste burnt and bitter.

    In the recipe, the ingredients can be doubled without changing the rising time.