Lángos

Ingredients8

• all-purpose flour500 g
• lukewarm milk250 ml
• fresh yeast20 g
• sugar1 tsp
• salt1 tsp
• sunflower oil1 L
• sour cream200 g
• grated Trappist or similar mild cheese150 g

Method

1. Crumble the yeast into the lukewarm milk with the sugar and let it stand until foamy.
2. Mix the flour and salt, then stir in the yeast mixture to form a soft dough. Knead until smooth and elastic.
3. Cover and let the dough rise in a warm place until doubled, about 1 hour.
4. Divide into 8 pieces, shape into balls, and let them rest 15 minutes.
5. Stretch each ball by hand into a thin oval with a thicker rim.
6. Heat the oil to about 180°C and fry each lángos until golden on both sides, about 1–2 minutes per side.
7. Drain briefly on paper, then top with sour cream and grated cheese and serve hot.