Lángos with Garlic, Sour Cream & Cheese

Ingredients

• 2 cups flour
• ¾ cup warm milk
• 1 tsp instant yeast
• ½ tsp sugar
• ¾ tsp salt
• 1 small potato, boiled and riced (optional, for a plush crumb)
• Neutral oil, for frying
• 2 cloves garlic, grated into 3 tbsp water
• ½ cup sour cream
• 1 cup grated cheese

Method

1. Stir the flour, yeast, sugar, salt, milk, and riced potato into a soft, slightly sticky dough. Knead briefly, cover, and rise until puffy, about 45 minutes.
2. Divide in four and rest 10 minutes, then stretch each piece into a rough disc, thinner in the middle, on oiled hands — flour toughens, oil forgives.
3. Heat 1½ inches of oil to 350°F (175°C). Slide in one disc at a time and fry 1–2 minutes per side, until blistered, puffed, and deeply golden.
4. Drain on a rack and immediately brush with the garlic water while the surface still crackles.
5. Slather with sour cream, bury in grated cheese, and eat standing up like you're at a Balaton beach stall.