Cold-Fermented Lángos with Brown Garlic Butter and Dill Sour Cream

Method

1. Put the unpeeled potatoes in a 16 cm pot, cover with cold water, bring to the boil over high heat, then lower to medium heat and simmer for 20 min. Cooking them in their skins keeps them dry. Peel while hot, press through a ricer or sieve, spread out to steam off for 5 minutes and cool to lukewarm.

   Add in this stepFloury potatoes 120 g

   high heat→medium heat

2. In a bowl, knead the flour, yeast, sugar, potato and lukewarm milk for 8 min, then add the salt. Work in the soft butter a little at a time and knead 4 min more, until the dough is glossy and stretchy enough to pull thin without tearing.

   Add in this stepStrong bread flour 200 gMilk, lukewarm 110 mlInstant dried yeast 1.5 gSugar 3 gSalt 4 gUnsalted butter, softened (for the dough) 15 g

3. Divide into 2 ball(s), coat with half the oil and place well apart in a lidded container. Refrigerate for 12 h; the slow, cold rise deepens the flavour and gives even, blistered bubbles when fried. Take it out 1 h before frying so the dough relaxes.

   Add in this stepSunflower oil (for the dough and your hands) 1 tsp

4. Melt the butter for the garlic butter in a small 14 cm pan, add the finely grated garlic and stir over medium-low heat for 3 min, until the butter smells nutty and the garlic is pale gold. Take it off the heat at once and add the flaky salt; browned garlic turns bitter.

   Add in this stepButter (for the garlic butter) 30 gGarlic cloves 4Flaky sea salt 1 pinch

   medium-low heat

5. Stir the dill and lemon juice into the sour cream and keep it in the fridge.

   Add in this stepSour cream 120 gFresh dill, finely chopped 2 tbspLemon juice 1 tsp

6. Pour the frying oil into a heavy, deep 22 cm pan to at least 2 cm (no more than a third full) and heat over medium heat for 7 min to exactly 180 °C on a thermometer. Keep a lid nearby and never leave the pan.

   Add in this stepSunflower oil (for frying) 500 ml

   medium heat

7. Oil your hands with the rest of the oil and stretch each ball over the back of an oiled tray into a 20 cm round, thin in the middle with a 1 cm rim. Slide it into the oil and fry over medium heat for 1 min 30 sec, turn and fry 1 min 30 sec more. Fry 2 round(s) in total, waiting about 1 minute between each for the oil to climb back to 180 °C.

   Add in this stepSunflower oil (for the dough and your hands) 1 tsp

   medium heat

8. Drain on a rack for 20 seconds, brush with the brown garlic butter, add spoonfuls of dill sour cream and grate the cheese over like snow with a fine grater.

   Add in this stepAged semi-hard cheese, very finely grated 60 g