Hungarian Lángos with Garlic, Sour Cream and Cheese

What you need

• 1 floury potato, about 250 g (9 oz)
• 250 ml (1 cup) whole milk, lukewarm
• 1 tbsp active dry yeast
• 1 tsp sugar
• 500 g (4 cups) all-purpose flour, plus extra for the board
• 2 tsp salt, plus a pinch for the garlic
• 2 tbsp sunflower oil, plus about 750 ml (3 cups) for frying
• 4 cloves garlic, crushed
• 3 tbsp water
• 300 g (1 1/4 cups) sour cream
• 150 g (5 oz) semi-hard cheese, such as trappista or gouda, finely grated

Method

Restated from the original video

1. 1

   Boil the potato in its skin until a knife slides in easily, 20-25 min. Peel it, mash it smooth and let it cool to lukewarm.

2. 2

   Stir the yeast and sugar into the milk and leave until foamy on top, about 10 min.

3. 3

   Put the flour and salt in a large bowl, add the mashed potato and pour in the yeast mixture and 2 tbsp oil.

4. 4

   Knead until the dough is soft, smooth and only slightly tacky, 6-8 min. Add a spoonful of flour if it clings to your hands.

5. 5

   Cover the bowl and leave in a warm spot until the dough has doubled, 45-60 min.

6. 6

   Turn the dough onto a floured board and cut it into 8 equal pieces. Roll each into a ball, cover with a cloth and rest for 15-20 min.

7. 7

   Mix the garlic with the water and a pinch of salt in a small bowl and set aside.

8. 8

   Pour oil into a wide, deep pan to a depth of 2-3 cm (1 in) and heat it to 175 °C (350 °F).

9. 9

   With oiled hands, press and stretch one ball into a round about 18 cm (7 in) across, leaving the rim a little thicker than the middle.

10. 10

    Lower it into the hot oil and fry until puffed and deep golden underneath, 1-2 min. Turn and fry the other side, 1-2 min more.

11. 11

    Lift it onto paper towels to drain. Shape and fry the rest the same way, keeping the oil hot between batches.

12. 12

    Brush each hot lángos with the garlic water, spread with sour cream and scatter the cheese over the top. Serve at once.

Imported from tasteatlas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.