👩🍳 Instructions:
- Activate the yeast: Mix warm milk, sugar, and yeast. Let sit for 5–10 min until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture, sour cream, and oil. Mix and knead until smooth (8–10 minutes).
- Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Divide dough into 6–8 balls. Let rest for 10 more minutes.
- Flatten each ball into a disk about ½ inch thick, stretching slightly by hand.
- Heat oil in a deep skillet (about 350°F / 180°C). Fry one at a time until golden brown, about 2–3 minutes per side.
- Drain on paper towels.
🍽️ To Serve:
- While warm, brush with garlic water, spread with sour cream, and sprinkle with cheese.
- Or serve sweet with jam or powdered sugar.
Let me know if you want a stuffed version (cheese, ham inside!) or a no-rise shortcut recipe. Lángos is also amazing served with goulash or soup!
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