Instructions
1. Prepare the dough:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, and vegetable oil.
- Mix until the dough comes together, then knead for 8–10 minutes on a floured surface until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours or until it doubles in size.
2. Shape the dough:
- Punch down the risen dough and divide it into 6–8 equal portions.
- Roll each portion into a ball, then flatten it into a disc about 1/4-inch thick. Let the discs rest for 10 minutes.
3. Fry the langos:
- Heat the vegetable oil in a deep pan or skillet over medium-high heat (about 350°F/175°C).
- Carefully lower one piece of dough into the hot oil. Fry for about 1–2 minutes per side, or until golden and puffed.
- Use a slotted spoon to remove the langos from the oil, placing them on a paper towel-lined plate to drain excess oil.
4. Add toppings:
- In a small bowl, mix the sour cream with minced garlic (if using) and a pinch of salt.
- Spread a generous dollop of sour cream on each langos, then sprinkle with shredded cheese.
- Serve warm, garnished with extra toppings like chopped parsley or paprika, if desired.
Optional Variations
- Savory Twist: Add ham, bacon, or sausage slices on top.
- Sweet Langos: Skip the sour cream and cheese, and serve with powdered sugar, Nutella, or jam for a dessert version.
Langos is best enjoyed fresh and hot. Pair it with a cold beer or lemonade for a complete Hungarian experience! Let me know if you’d like more topping ideas. 😊