Lángos (Hungarian Fried Bread)

Add the flour, salt, and sugar to a large mixing bowl. Give everything a stir with a spoon.

Now add the dry instant yeast and the warm (not hot!) milk.

Mix everything together with the spiral dough hooks of your electric mixer while slowly adding in the warm (not hot!) water.

Keep mixing until the dough forms a ball and doesn't stick to the side of the bowl anymore. If the dough is very wet, add a little bit more flour. If it is too dry and crumbly, add a little bit more water.

Shape the dough into an even ball using your hands. Then place it back into the bowl and cover the bowl with a dishtowel or lid. Place the covered bowl in a warm spot without a draft in your home and let the dough rise for approximately 60 minutes.

In the meantime, prepare the toppings. For that, add the sour cream to a small bowl. Peel approximately 2 large garlic cloves or 3 smaller ones. Crush them into the sour cream using a garlic press and mix them in with a spoon. If you don't have a garlic press, you can also crush them with a fork. Also, grate the cheese and place it in a small bowl as well. Cover the bowls with a lid or cling film and place them into the fridge until you need them later.

Once the 60 minutes are up and the dough has significantly increased in size, sprinkle a little bit of flour onto your countertop. Briefly knead the dough, then rip or cut it into 6 pieces of equal size. Form these pieces into flat, round disks using your hands. The outsides can be slightly thicker than the middle part - but that's not a requirement. If it's difficult to form the dough, cover your hands in a little bit of oil.

Heat approximately 2 cups of oil in a wide pot. Test if the oil is hot enough by placing a wooden spoon into the pot. If there are small bubbles forming around the spoon, you know that the oil is hot enough.

Place some of the pieces of dough into the hot oil and fry them on medium-low heat for around 3-4 minutes until golden brown. Then flip them over and fry the other side for the same amount of time. You'll notice that the dough will expand quite a bit in the hot oil so don't add too many Lángos at once to the pot - you want to give them enough space to fry freely in the oil.

Once the Lángos is fried golden brown on both sides and fully cooked, remove it from the oil using a straining spoon. Place it onto a large plate lined with paper towels so that the excess oil can get soaked up. Repeat these steps until you have fried all the pieces of dough.

Spread the warm Lángos with the sour cream, then sprinkle grated cheese on top and enjoy!