Activate yeast (if using active dry): Mix warm milk, water, sugar, and yeast. Let sit 5–10 minutes until foamy. (Skip this step if using instant yeast.)
Make the dough: In a large bowl, combine flour and salt. Add yeast mixture and oil. Mix and knead until smooth and elastic (about 8–10 minutes). Dough should be soft but not sticky — add a little flour if needed.
Let it rise: Cover the bowl with a clean towel and let it rest for 45–60 minutes, or until doubled in size.
Shape the lángos: Divide dough into 6 pieces. Shape each piece into a ball. Flatten each one with your hands into a disk about ½ inch (1 cm) thick — thinner in the middle, thicker at the edges.
Fry: Heat oil (about 1 inch deep) in a large pan over medium-high heat. Fry each piece for 1–2 minutes per side, until golden brown and puffy. Remove and drain on paper towels.
Add toppings: Brush hot lángos with garlic oil, then top with sour cream and grated cheese. Serve warm and enjoy immediately! 🤍
💡 Tips from Hungarian kitchens
Some add a spoonful of mashed potatoes to the dough — it makes it softer and fluffier.
You can also bake them in the oven (425°F / 220°C) for a lighter version.
Sweet version? Brush with butter and sprinkle with cinnamon sugar or jam! 🍯
Would you like me to give you the potato lángos version too? (That’s the one you find at fairs and festivals in Hungary — super soft inside and crisp outside!)
