Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.5 cup warm milk (105-115°F), 1 teaspoon granulated sugar, and 1 tablespoon active dry yeast in a small bowl; let it bloom for 5 minutes until foamy.

2. 2

   In a large mixing bowl, combine 2 cups all-purpose flour and 1 teaspoon salt. Pour in the activated yeast mixture and mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

3. 3

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.

4. 4

   While the dough rises, prepare the Gochujang-Paprika Sour Cream by combining 1 cup sour cream, 2 tablespoons gochujang, 1 tablespoon sweet Hungarian paprika, 2 minced garlic cloves, and 0.5 teaspoon salt in a small bowl; mix well and refrigerate until serving.

5. 5

   Once the dough has risen, gently punch it down and divide it into 6 equal portions, then heat 4 cups vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

6. 6

   Flatten each dough portion into an irregular 6-inch disc by hand, creating a thin center and slightly thicker edges, then carefully deep-fry each Lángos for 2-3 minutes per side, or until golden brown and puffed.

7. 7

   Remove the fried Lángos with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil, then serve hot immediately topped generously with the prepared Paprika Sour Cream.