Mix the warm water, warm milk, yeast, and sugar in a bowl. Let stand for about 5–10 minutes until foamy.
Add the flour, salt, and vegetable oil. Mix until a soft dough forms, then knead for about 5–7 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 6–8 portions. With lightly oiled hands, stretch each portion into a flat, round shape, leaving the center slightly thinner than the edges.
Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry each lángos for approximately 2–3 minutes per side, until puffed and golden brown.
Drain on paper towels.
Rub the hot lángos with a cut garlic clove or brush with garlic-infused oil. Spread with sour cream and sprinkle generously with grated cheese.
Serve immediately while hot.
🇭🇺 Final Thoughts
Crispy around the edges, soft in the center, and topped with garlic, sour cream, and melted cheese, Hungarian Lángos is one of Hungary’s most irresistible comfort foods.
Simple ingredients, big flavor, and best enjoyed fresh and hot! 🇭🇺🧄🧀
