Prepare the potatoes: Boil the potatoes in salted water until fork-tender. Drain, mash them well, and let them cool slightly.
Make the dough:
In a large bowl, mix flour, yeast, sugar, and salt.
Add the mashed potatoes, warm milk, and 2 tbsp oil.
Knead into a soft, smooth dough (about 8-10 minutes). The dough should be slightly sticky but workable.
Let it rise: Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 45-60 minutes, or until doubled in size.
Shape the lángos: Punch down the dough. Divide it into 6-8 equal pieces. Roll each piece into a ball, then flatten with your hands into a round disc (about 1 cm / ½ inch thick). Lightly oil your hands to prevent sticking.
Fry: Heat the frying oil in a large skillet or pot over medium-high heat (170–180°C / 340°F). Fry each disc until golden brown and puffy on both sides (about 2-3 minutes per side). Drain on paper towels.
Serve: Traditional toppings include:
Garlic oil: Mix 1 crushed garlic clove with 2 tbsp sunflower oil and brush over hot lángos.
Sour cream & cheese: Spread sour cream on top and sprinkle generously with shredded cheese.
Or enjoy plain with just a pinch of salt — delicious either way!
Would you like me to include a sweet version (some Hungarians enjoy them with powdered sugar or jam) or keep it strictly savory and traditional?
