Lángos (Fried Dough /Hungarian Street Food)

First make the garlic oil: Crush 2-3 garlic cloves into a jar. Pour over 50 ml of water and 50 ml of oil. Add 1 tsp of salt, mix well and put it into the fridge for 1 hour.

Make the dough: Pour 1.5 cup lukewarm water into a bowl.

Add 2 tsp of sugar and mix well.

Crumble the fresh yeast into it, stir and let it dissolve.

Sift the flour into a large bowl. Add 1 tbsp of salt, mix, then pour over the yeast mixture.

Mix it together with your hand, and knead the dough well at least for 10 minutes, until it's smooth and elastic, and doesn't stick to the bowl anymore.

Cover and let it rise for 20 minutes.

After 20 minutes it's well risen.

Pour 100 ml oil around the dough. Pull the dough up, so the oil gets under it. It helps push the air out of the dough a little.

Cover it again for 5-8 minutes.

Get a handful of dough and form it into a round shape. Do the same with the rest of your dough (it should make 6 pieces).

Let them rest for 10 minutes.

Heat 4-5 cups oil to a (really) high temperature. (check with a pinch of dough if it's high enough).

Get one dough-ball and stretch it with your hands, turning a pulling it into a flatter round shape. (the outside of the round should be thicker than the center).

Carefully place it into the hot oil (it's immediately getting fluffy).

Fry this side for 1-1.5 minutes, pushing the center back into the oil.

Turn it over, when it's golden brown. Fry the other side for 1 minute then take it out onto a plate covered with paper towel.

Repeat this process with the rest of your dough.

When you finished the frying, it's time to serve!

Brush the Lángos with the garlic oil, spread 2-3 tbsp sour cream on it then sprinkle a handful of grated cheese on top.

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