Hungarian Lángos

Ingredients

• 2 cups all-purpose flour
• 2 tsp instant dry yeast
• 1/2 tsp sugar
• 1 tsp salt
• 3/4 cup warm water
• 1/4 cup warm milk
• Vegetable oil, for frying
• 3/4 cup sour cream
• 3 garlic cloves, grated
• Pinch of salt
• 1 cup grated cheese, such as a mix of cheddar and Gouda
• Paprika and chopped parsley, to finish

Before you cook

• Grate the garlic finely for the topping.
• Grate the cheese.

Steps

1. Whisk together the flour, yeast, sugar and salt in a large bowl.
2. Pour in the warm water and warm milk.
3. Mix and then knead the dough by hand for about 6 minutes, until smooth and elastic.
4. Cover the bowl and let the dough rise in a warm spot until roughly doubled, about 40 minutes.
5. Punch down the dough and divide it into 4 equal pieces.
6. Press and stretch each piece into a round about 16cm across, leaving the centre a little thinner than the edges.
7. Pour oil into a deep, heavy pan to a depth of about 3cm and heat it to 180°C.
8. Fry one piece at a time, about 2 to 3 minutes per side, until puffed and deep golden brown.
9. Drain each fried lángos on paper towels.
10. Stir the grated garlic and a pinch of salt into the sour cream.
11. Spread the garlic sour cream generously over each hot lángos.
12. Scatter the grated cheese over the sour cream so it begins to melt.
13. Finish with a dusting of paprika and chopped parsley.
14. Serve immediately while still hot and crisp.