Instructions:
- Prepare the dough:
- In a large bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add flour, salt, and 2 tbsp oil. Mix and knead until smooth and elastic (about 8 minutes).
- Cover with a clean towel and let rise in a warm place for 45–60 minutes, until doubled.
- Shape the lángos:
- Punch down the dough and divide into 6–8 portions.
- Roll or stretch each piece into a disk about 6–8 inches (15–20 cm) wide — keep the edges slightly thicker than the center.
- Fry:
- Heat about 1 inch (2–3 cm) of oil in a wide pan to 350°F (175°C).
- Fry one lángos at a time, about 1–2 minutes per side, until golden brown and puffy.
- Drain on paper towels.
- Top and serve:
- Brush with garlic sauce, spread with sour cream, sprinkle generously with shredded cheese.
- Serve immediately while hot and crispy.
Tips for Perfect Lángos:
- Stretch, don’t roll: stretching by hand gives a better texture and keeps the center thin.
- Keep the oil hot enough — too cool and the lángos will soak up oil; too hot and they’ll burn outside but stay raw inside.
- Try sweet toppings too — Nutella, powdered sugar, or jam are popular in Hungary as a dessert version!
Would you like me to include a baked version (oven-baked lángos) for a slightly lighter alternative that’s not deep-fried?