Hungarian Langos

Method

1. Dissolve sugar and yeast together until liquid.
2. Place strong flour and boiled potato in a mixer bowl (or large bowl if kneading by hand).
3. Add the dissolved yeast mixture to the flour and potato.
4. Add one tablespoon of seed oil and milk. Begin kneading.
5. Once the dough starts to come together, add salt and continue kneading briefly.
6. Transfer the dough to a lightly oiled work surface. Form into a ball, oil the top, and let rest for 10–15 minutes.
7. After resting, place the dough in a lightly oiled bowl, cover, and let rise until doubled in volume (1.5–2 hours at room temperature).
8. Once risen, turn the dough out onto an oiled surface. Divide into balls of 130–140 g each.
9. Place the balls on an oiled baking sheet and let rise for 35–40 minutes.
10. Flatten each ball into a thin disk (about 1 cm thick) with your hands.
11. Heat frying oil to 170–180°C. Fry each disk until golden brown on both sides, about 2–3 minutes per side.
12. Prepare the garlic topping: mix minced garlic with a little hot water to soften.
13. Spread the garlic mixture over the hot langos.
14. Add a generous spoonful of sour cream and spread lightly.
15. Top with grated cheese (such as Edamer or mozzarella). Serve immediately.