In a small bowl, mix the yeast, sugar, and warm milk. Let it sit 5–10 minutes until it becomes foamy.
In a large bowl, combine the flour and salt. Add the yeast mixture, warm water, and 1 tbsp oil.
Knead until smooth and elastic (about 8–10 minutes by hand, or 5 minutes with a mixer).
Let it rise
Cover the dough with a towel and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Shape the Lángos
Punch down the dough and divide it into 6–8 equal pieces.
Shape each piece into a ball, then flatten with your hands into a disc about 1 cm (½ inch) thick.
Fry
Heat vegetable oil in a deep skillet or pan to 180°C (350°F).
Fry each disc for 2–3 minutes on each side, until golden brown. Drain on paper towels.
Add toppings
While still hot, rub with garlic (optional), then top with sour cream and grated cheese—or your preferred toppings.
Tips
Lángos is best served fresh and hot.
For a lighter version, you can try baking instead of deep-frying, though traditional Lángos is always fried.
You can get creative: add potato or cheese into the dough for extra flavor.
If you want, I can also give you a Hungarian-style “street Lángos” version with that perfect garlicky, cheesy topping that melts in your mouth—very authentic!
