Activate the yeast: Mix the warm water, warm milk, yeast, and sugar in a small bowl. Let it sit for about 5–10 minutes, until foamy.
Make the dough: Add the flour and salt to a large bowl. Pour in the yeast mixture and oil, then mix until a soft dough forms.
Knead the dough for about 5–7 minutes, until smooth and elastic.
Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 6–8 portions. Let the pieces rest for another 10 minutes.
Heat the oil: Pour enough oil into a deep skillet or pot for frying and heat it to about 350°F (175°C).
With lightly oiled hands, stretch each piece of dough into a thin, round shape, leaving the center slightly thicker if desired.
Carefully place the dough into the hot oil. Fry for about 2–3 minutes per side, until puffed and golden brown.
Remove and drain on paper towels.
Traditional Hungarian Topping
For a classic lángos, rub the hot fried bread with crushed garlic mixed with a little water or oil. Spread generously with sour cream and finish with grated cheese.
Tips for Great Lángos
Keep the dough soft rather than adding too much flour.
Oil your hands when stretching the dough so it doesn’t stick.
Make sure the frying oil is hot enough before adding the dough.
Don’t overcrowd the pan, as this can lower the oil temperature.
Serve immediately while the lángos is hot and crispy.
