Make dough: In a large bowl, mix flour, yeast, sugar, and salt. Gradually add warm milk + oil. Knead until smooth and elastic (about 8–10 min). The dough should be soft but not sticky.
First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 1 hour, until doubled.
Shape lángos: Punch down dough, divide into 6–8 pieces. Roll or stretch each piece into a circle (about 8 inches), slightly thinner in the middle and thicker at the edges.
Fry: Heat oil (2–3 inches deep) in a large skillet to 350°F (175°C). Fry one at a time, flipping once, until golden brown and puffed (2–3 minutes per side). Drain on paper towels.
Serve: Brush with garlic water, then add toppings — most classically sour cream + shredded cheese.
✨ Variations Hungarians Love:
Plain garlic lángos (just rubbed with garlic water).
Pizza-style lángos (topped with tomato sauce, ham, and cheese).
Sweet lángos (spread with Nutella, jam, or powdered sugar).
👉 Fun fact: In Hungary, lángos is so popular it’s often eaten at Lake Balaton after swimming — crispy, hot, and dripping with garlic sour cream 😋.
Would you like me to also share the oven-baked version (lighter but still fluffy) for when you don’t feel like deep frying?
