Activate the yeast: In a small bowl, mix warm milk (or water), sugar, and yeast. Let it rest for 5–10 minutes until foamy.
Make the dough: In a large bowl, mix flour and salt. Add yeast mixture and oil. Knead until smooth and elastic (about 8–10 minutes). Cover and let rise for 45–60 minutes, until doubled in size.
Shape the lángos: Punch down the dough and divide into 4–6 portions. Form balls, then flatten each one with your hands into a disk (about ½ inch / 1 cm thick). Make a few gentle indents in the center so it doesn’t puff too much when frying.
Fry: Heat 1–2 inches (2–3 cm) of oil in a large pan to 350°F (175°C). Fry each piece for about 1–2 minutes per side, until golden brown and puffy. Drain on paper towels.
Serve: Brush immediately with garlic water, then top with sour cream and cheese. You can also add ham, bacon, or even Nutella for a sweet twist! 🍫
💡 Tips:
Best served fresh and hot!
For lighter dough, use half milk and half water.
In Hungary, lángos is often sold right from street stalls — it’s the ultimate comfort snack after a dip in the thermal baths or a walk around Lake Balaton.
Would you like me to create a short, fun Facebook caption for this one — something like “Golden, garlicky, and cheesy — Hungary’s favorite street bite: Lángos! 🇭🇺✨”?
