👩🍳 Instructions
1. Cook & Mash Potatoes
- Boil potatoes until soft
- Drain well
- Mash smoothly (no chunks!)
Let cool to lukewarm, not hot.
2. Make the Dough
In a bowl, combine:
- Flour
- Yeast
- Salt
- Sugar
Add:
- Mashed potatoes
- Oil
- Warm milk gradually
Knead until dough is:
✔ Soft
✔ Smooth
✔ Slightly sticky
If too stiff, add a splash more milk.
3. Rise
- Cover bowl
- Let dough rise 1 hour, until doubled
4. Shape
- Turn dough onto floured surface
- Divide into balls
- Flatten into disks about 1/2 inch thick
Traditional lángos is stretched by hand, not rolled
5. Fry
- Heat oil in skillet over medium-high
- Fry cakes until golden on both sides
Don’t overcrowd the pan
Oil needs to be hot for fluffy texture
Drain on paper towels.
😍 Serve Hot With:
Classic Hungarian:
- Sour cream + garlic + salt
- Grated cheese
Cozy:
- Winter herbs + butter
Loaded:
- Bacon + cheese + green onions
Sweet:
- Sugar + cinnamon (yes, Hungarians do this too!)
🌿 Tips for Best Results
- Use lukewarm potatoes, not steaming hot
- Dough should be soft, not dry
- Hot oil = fluffy, not greasy
- Don’t roll too thin — they’ll dry out
🔥 Variations
Baked (Healthier)
- Brush with oil
- Bake at 400°F / 200°C for 12–15 min
Air Fryer
- Brush with oil
- 375°F / 190°C for 8–10 min
Garlic Lovers
- Brush hot lángos with garlic oil or butter
🍽️ Why You’ll Love It
- Crispy edges
- Soft, pillowy center
- Cheap ingredients
- Perfect comfort food
- Kid and husband approved!
🧊 Storage
- Best eaten fresh
- Reheat in skillet or air fryer
- Freeze after frying, reheat before serving
If you’d like:
✔ a stuffed version (cheese, ham)
✔ a street-food style writing
✔ a TikTok recipe script
✔ or a quick no-yeast version
Just tell me!
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