🥖 Instructions
- Activate Yeast
- Mix yeast with lukewarm milk/water and sugar. Let sit 5–10 minutes until foamy (skip this step if using instant yeast, but it helps flavor).
- Make the Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture and 2 tbsp oil. Mix and knead until a soft, slightly sticky dough forms (about 10 minutes by hand or 5 minutes with a stand mixer).
- First Rise
- Lightly oil the bowl, place dough inside, cover with a towel, and let rise in a warm spot for 1–1.5 hours until doubled.
- Shape the Lángos
- Turn dough out onto a floured surface. Divide into 6–8 pieces.
- Gently stretch each piece into a disk (about 6–7 inches wide). Do not use a rolling pin — just stretch with your fingers to keep it airy.
- Fry
- Heat 1–2 inches of oil in a wide pan to 350°F (175°C).
- Fry one piece at a time for about 2 minutes per side, until puffed and golden brown.
- Drain on paper towels.
- Top & Serve
- Brush hot lángos with garlic water, spread sour cream on top, and sprinkle generously with grated cheese.
- Serve immediately while warm and crisp.
🍽 Tips & Variations
- For a lighter version, you can bake them at 400°F (200°C) until golden, but frying is traditional.
- Try sweet toppings too — Nutella, powdered sugar, or fruit preserves for a dessert lángos.
- Best enjoyed fresh, as they lose crispness after a few hours.
Would you like me to include a quick no-yeast version (great for when you want lángos in under 30 minutes)?