Lángos (Hungarian Fried Dough with Sour Cream and Cheese)

Method

1. 1

   Stir the yeast and a pinch of sugar into the lukewarm milk and water; let stand until foamy, about 10 minutes.

2. 2

   Mix in the flour, mashed potato and salt, and knead into a soft, slightly sticky dough.

   💡 The dough should be looser than bread dough — that looseness is what gives lángos its open, chewy crumb.

3. 3

   Cover and let rise in a warm spot until doubled, about 1 hour.

4. 4

   Heat the oil to 180°C in a deep pot. Divide the dough into four, stretch each piece thin by hand, and lower it gently into the oil.

5. 5

   Fry 2–3 minutes per side until deeply golden and puffed, turning once.

   💡 Watch the temperature — too cool and the dough drinks oil instead of puffing.

6. 6

   Drain briefly, rub each hot disc with crushed garlic, and top with sour cream and grated cheese while still warm.