Hungarian Lángos

Ingredients

• 0.5 lb flour
• 2 tbsp yeast
• 0.5 fl oz milk
• 0.5 tbsp water
• 1 tsp salt
• 2 tbsp oil (Plus additional oil for greasing and frying, as needed.)
• 1 tsp sugar
• sour cream (For topping.)
• cheese (For topping.)
• garlic (For topping.)

Steps

1. 1

   Let the yeast rise in the warm milk with the sugar.

2. 2

   Combine the flour with the salt and make a hole in the middle.

3. 3

   Add the oil and risen yeast mixture to the hole in the flour.

4. 4

   Gradually add the water and knead until the dough is homogeneous.

5. 5

   Let the dough rise in a warm place until it doubles in size.

6. 6

   Grease your hand and add the dough bit by bit to a greased surface.

7. 7

   Let the dough rise again for half an hour.

8. 8

   Shape the dough again and cook it in hot oil.

9. 9

   Place the cooked lángos on a napkin or paper towel for a while to drain, then serve with the desired topping.

Notes

The source specifies a total ready time of 2 hours and does not provide a frying temperature, frying duration, or quantities for the toppings. Use enough hot oil to cook the shaped dough and top with sour cream, cheese, and garlic according to preference.

Nutrition per serving

• main
• snack
• Hungarian
• fried
• yeast dough
• vegetarian