Method

•  If you have a dough mixer with a hook attachment, start with water in the bowl, then add the flour and the other ingredients, it is better to start with too thin a mix and add flour to thicken, than other way, it will extend life of your mixer in p
• If mixing by hand, follow the same structure, building up mounds of flour and creating wells for the liquid - it looks cool on TV but may end in disaster at home on a kitchen bench
• Mix, knead, and knead until the dough is smooth, elastic and not sticky
• In general bread dough needs more kneading than you think
•  Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes, or until it has doubled in size
• Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm round shapes with a big glass (a big cookie cutter also works)
• Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges
• Let the pieces rest for another 30 minutes on the floured surface
• In a saucepan, heat sunflower oil
• Place the Lángos into the hot oil, fry it on one side until golden brown then turn
• Repeat with the remaining Lángos dough
• Serve while it's hot
• Traditionally, the Lángos is brushed with a mixture of salty water and crushed garlic, or topped with grated cheese and sour cream
• But options are unlimited, as some people eat them sweet with cinnamon and sugar, just like a doughnut, jam, chocolate spread… whatever you fancy