👩🍳 Instructions:
1. Make the Dough:
- In a small bowl, dissolve sugar in warm milk and sprinkle yeast on top. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt.
- Add yeast mixture and 2 tbsp oil, mixing until a soft dough forms.
- Knead for 5–7 minutes until smooth and elastic.
2. First Rise:
- Cover the dough with a towel or plastic wrap and let rise 1–1½ hours until doubled in size.
3. Shape the Langos:
- Punch down the dough and divide into 4–6 equal pieces.
- Flatten each piece into a round disc, about ½ inch thick, using your hands.
4. Fry the Langos:
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C) — enough oil for shallow frying.
- Fry each dough disc 2–3 minutes per side, until golden brown and puffed.
- Drain on paper towels.
5. Add Toppings and Serve:
- Spread with garlic butter, then top with sour cream and grated cheese.
- Serve warm for the best flavor!
💛 Ashley’s Tips:
- For extra flavor, mix minced garlic into the oil or butter for brushing.
- Langos are best eaten fresh and warm, but leftovers can be reheated in a skillet.
- Try sweet versions too — sprinkle with powdered sugar or drizzle with honey.
If you want, I can also give you a quick, semi-homemade version of Langos using store-bought pizza dough — same crispy, fluffy magic in half the time!
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