Traditional Hungarian Lángos

Instructions

1. Activate the yeast: Mix warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
2. Make the dough: Combine flour and salt. Add the yeast mixture and 2 tablespoons of oil. Mix and knead until you have a soft, elastic dough.
3. Let it rise: Cover and leave in a warm place for about 1 hour, or until doubled in size.
4. Shape: Divide the dough into 6–8 pieces. With lightly oiled hands, stretch each piece into a thin round, leaving the edges slightly thicker.
5. Fry: Heat about 1–2 inches of oil in a deep skillet over medium-high heat. Fry each Lángos for 2–3 minutes per side, until puffed and golden.
6. Drain: Transfer to a paper towel-lined plate.
7. Top: Rub with crushed garlic or garlic oil. Spread with sour cream and sprinkle generously with grated cheese.
8. Serve: Enjoy immediately while warm and crispy.