In a bowl, combine warm milk (or water), sugar, and yeast. Let it sit for about 5–10 minutes until foamy.
Add flour, salt, and oil. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, until doubled in size.
Shape the Lángos:
Punch down the dough and divide into 6–8 pieces.
Flatten each piece into a disc, about ½ inch thick, with the center thinner than the edges.
Fry:
Heat oil (about 2 inches deep) in a pan until 350°F (175°C).
Fry each disc one at a time, about 2–3 minutes per side, until golden brown.
Drain on paper towels.
Add Toppings:
Brush with garlic water, spread with sour cream, and sprinkle generously with cheese.
Serve warm and enjoy immediately!
👉 Lángos can also be topped with ham, sausages, or even turned into sweet versions with powdered sugar or Nutella.
Ashley, would you like me to also give you a quick no-rise version of lángos (ready in under 30 minutes), or do you prefer the authentic yeast-based one?
