Preparation:
Dissolve the yeast and sugar in warm or cold water (depending on the preparation time).
Add the flour and salt, stirring only with a spoon, without kneading the dough.
Cover the bowl and let rise – for 1 hour in the morning or overnight in the refrigerator.
Fry the lángos in hot oil, brushing each piece with oiled hands.
Helpful tips for perfect results:
The dough should be soft, sticky, and slippery – don't add too much flour!
Oil your hands every time you roll out the dough.
The flour used can affect the consistency – I had the best results with "Primo Gusto" or "Bouncer" flour.
They can be enjoyed both savory (with cheese, sour cream, garlic) and sweet (with powdered sugar, jam, honey). Let us know in the comments what you like to serve them with: savory or sweet?
Share the recipe and add it to your favorites – you're sure to make it again and again!
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