Activate the yeast:
In a small bowl, mix the yeast, sugar, and warm milk. Let it sit for 5–10 minutes until frothy.
Make the dough:
In a large bowl, combine flour and salt. Add the yeast mixture and 250g sour cream. Mix and knead until smooth. If the dough is too sticky, add a little flour; if too dry, add a splash of milk.
Let it rise:
Cover with a kitchen towel and let it rise for 45–60 minutes in a warm place until doubled in size.
Shape the lángos:
Lightly oil your hands. Divide dough into balls (about palm-size). Flatten each into a disc shape about 1cm thick, with a slightly thinner center.
Fry:
Heat oil in a deep pan. Fry each lángos on medium-high heat until golden brown on both sides. Drain on paper towels.
Serve:
Rub with garlic water, and top with sour cream and cheese—or any toppings you like (even sweet ones!).
❤️ Tip: This version with cream gives the dough extra softness and flavor. Perfect every time!
