Prepare the Yeast: In a small bowl, mix yeast, sugar, and warm milk (or water). Let it sit 5–10 minutes until frothy.
Make the Dough: In a large bowl, combine flour and salt. Add the yeast mixture, egg (if using), and oil. Knead until smooth and elastic, about 8–10 minutes.
Let it Rise: Cover the dough with a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the Lángos: Punch down the dough and divide it into 4–6 pieces. Roll or stretch each piece into a flat circle, about ½–1 cm thick.
Fry: Heat enough oil in a deep skillet or pot for frying (about 1–2 inches deep). Fry each piece 2–3 minutes per side until golden brown and puffy. Drain on paper towels.
Add Toppings: While still warm, brush with garlic water, spread sour cream, and sprinkle cheese—or enjoy plain.
💡 Tips:
For extra fluffiness, avoid rolling too thin; stretching with your hands works best.
Oil temperature should be medium-high—too hot and the outside burns before the inside cooks.
Lángos is best eaten fresh and hot!
If you want, I can also give you a super quick version using yogurt that doesn’t require long rising but still gives soft, puffy Lángos. It’s perfect for last-minute cravings. Do you want that version too?
