Lángos with Garlic and Sour Cream

Lángos is the indispensable smell of Hungarian beaches and fairs – fluffy dough fried in plenty of oil, topped with garlic, sour cream and cheese.

1. In the lukewarm milk stir the sugar, crumble in the yeast, and let it activate for 10 minutes, until frothy.

2. To the flour add the salt and the yeasty milk, then knead a soft, slightly sticky dough from it.

3. Cover it, and in a warm place let it rise to double (about 45-60 minutes).

4. With floured hands tear off fist-sized pieces of the dough, shape them into discs, and gently stretch-and-pull them to about palm size.

5. In plenty of hot (about 170-180 °C) oil fry both sides golden, a few minutes per side.

6. Rub the still-warm lángos with the halved garlic cloves (or crushed garlic).

7. Spread it with sour cream, sprinkle over grated Trappista cheese, and serve immediately.

Tip: Do not stretch the dough too thin, so its inside stays nicely soft and fluffy.