Activate the yeast: In a small bowl, combine yeast, sugar, and half of the lukewarm milk. Let sit for 5–10 minutes until foamy.
Make the dough: In a large bowl, combine flour and salt. Add the yeast mixture, the rest of the milk, and 2 tbsp oil. Mix and knead into a soft, elastic dough (about 10 minutes by hand or 5 in a mixer).
Let it rise: Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
Shape the lángos: Divide the dough into 8 pieces. Flatten each into a round disc, about ½ inch thick. Let rest for 10 minutes.
Fry: Heat about 1 inch of oil in a deep pan. Fry each lángos one at a time, 2–3 minutes per side, until golden and puffy. Drain on paper towels.
🧄 Classic Toppings:
Garlic Water: Mix crushed garlic with a bit of water and brush on hot lángos
