Activate Yeast (if using fresh or active dry yeast): Mix yeast, sugar, and warm milk. Let it sit 5–10 minutes until foamy. (Skip if using instant yeast—just add directly to flour).
Make the Dough: In a large bowl, combine flour, salt, and yeast mixture. Add the oil. Knead until smooth and elastic (about 8–10 minutes).
First Rise: Cover and let the dough rise for about 1 hour, until doubled.
Shape the Lángos: Grease your hands lightly with oil, tear off a piece of dough (about the size of your palm), and stretch it into a flat round disk (like a thick pancake).
Fry: Heat plenty of oil in a deep pan. Fry each dough disk over medium-high heat until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.
Add Toppings: Brush with garlic oil, spread sour cream, and sprinkle generously with grated cheese. Add ham or other toppings if you like.
ðŸ‡ðŸ‡º Serving:
Enjoy hot, fresh from the fryer—crispy on the outside, soft and chewy inside! Lángos is usually eaten as street food in Hungary, especially at fairs and markets.
👉 Ashley, do you want me to give you also a sweet version of lángos (with sugar, cinnamon, or Nutella), or just keep it classic with garlic, sour cream, and cheese?
