Lángos

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl, combine flour and salt. Add the foamy yeast mixture and mix until a soft, slightly sticky dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.

   ⏱️ 7 minutes
3. 3

   Let the dough rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour
4. 4

   Shape the dough: Punch down the risen dough and divide it into 6 equal portions. On a lightly floured surface, flatten each portion into a round, thin disc (about 1/4 inch thick), stretching it from the center outwards.

5. 5

   Fry the lángos: Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat to about 180°C (350°F). Carefully place one or two dough discs into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and puffed up.

   ⏱️ 6 minutes
6. 6

   Drain the lángos on paper towels. While still hot, rub one side with a clove of garlic.

7. 7

   Serve immediately: Top the garlic-rubbed side with a generous dollop of sour cream and a sprinkle of grated cheese. Other toppings like bacon bits, chives, or even jam are also popular.

💡 Pro Tips

• ✓Ensure the oil is hot enough before frying; otherwise, the lángos will absorb too much oil and become greasy.
• ✓Don't make the dough too stiff; a softer dough results in a lighter lángos.
• ✓Stretching the dough thinly is key to achieving the characteristic texture.
• ✓Experiment with different toppings to find your favorite combination.

🔄 Variations

• Add a tablespoon of sour cream or a mashed potato to the dough for a richer texture.
• Top with sautéed mushrooms, onions, or even a fried egg.
• For a sweeter version, omit the garlic and top with fruit compote or powdered sugar.