🧄🧀 Lángos – Hungarian Fried Dough

👨‍🍳 Instructions:

1. Prepare the Dough:
   • In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
   • Add flour and salt to a large mixing bowl. Pour in yeast mixture and oil.
   • Mix and knead into a soft, elastic dough (about 8–10 minutes).
   • Cover and let rise for 1–1.5 hours until doubled in size.
2. Divide and Rest:
   • Punch down the dough. Divide into 6–8 equal pieces.
   • Form each piece into a ball. Let rest, covered, for 20–30 minutes.
3. Shape and Fry:
   • Flatten each dough ball into a disc (about ¼-inch thick) — pull the edges gently to stretch.
   • Heat oil in a deep pan (350–375°F / 175–190°C).
   • Fry each disc 2–3 mins per side until golden brown and puffed. Drain on paper towels.
4. Prepare Garlic Oil:
   • Mix minced garlic with oil. Optional: add a splash of water to mellow the garlic.
5. Serve:
   • Brush hot Lángos with garlic oil.
   • Top with sour cream and shredded cheese.
   • Serve hot and fresh!

💡 Variations:

• Add ham, bacon, or sausage on top
• Sweet version: skip garlic, top with powdered sugar or jam
• For crispier Lángos, make the discs thinner before frying

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