Lángos

Method

1. Peel the potatoes, cut them into 3 cm chunks and put them in a 16 cm pot with cold water to cover. Bring to the boil over high heat, lower to medium heat and simmer for 15 min, until a knife slides in easily. Drain well, mash until completely smooth and let cool until just lukewarm to the touch; hot potato kills yeast.

   Add in this stepFloury potatoes 120 g

   high heat→medium heat

2. In a large bowl, mix the flour, yeast and sugar, then add the mashed potato, the lukewarm milk (about 37 °C, like a baby's bottle) and the salt. Knead by hand for 8 min into a smooth, soft, slightly sticky dough, then add half the oil and knead until absorbed. Resist adding more flour: the softer the dough, the lighter and chewier the lángos.

   Add in this stepPlain (all-purpose) flour 200 gMilk, lukewarm 120 mlInstant dried yeast 3 gSugar 3 gSalt (for the dough) 4 gSunflower oil (for the dough and your hands) 1 tsp

3. Cover the bowl with cling film or a damp tea towel and leave in a warm place for 1 h, until doubled in size. It is ready when a fingertip dent springs back slowly.

4. While the dough rises, make the garlic water: crush or finely grate the garlic, stir it into the water with the salt and leave it to infuse.

   Add in this stepGarlic cloves 3Water (for the garlic water) 3 tbspSalt (for the garlic water) 1 pinch

5. Pour the frying oil into a heavy, deep 22 cm pan to a depth of at least 2 cm, but never more than a third of the way up. Heat over medium heat for 7 min to 175 to 180 °C. Without a thermometer, a dry wooden chopstick dipped in should give a steady stream of small bubbles. Keep a lid nearby, never leave the pan, and keep all water away from the oil.

   Add in this stepSunflower oil (for frying) 500 ml

   medium heat

6. Rub your hands with the rest of the oil and divide the dough into 2 piece(s). On an oiled tray, press and stretch each one with your fingertips into an 18 to 20 cm disc, almost see-through in the middle with a thicker rim. Slide it gently into the oil, away from you, and fry over medium heat for 1 min 30 sec until puffed and golden, then turn with two tongs or spatulas and fry 1 min 30 sec more. Fry one at a time.

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

   medium heat

7. Lift out, drain for a few seconds on a rack or kitchen paper and brush with the garlic water while hot. Spread with sour cream, pile on the grated cheese and eat straight away.

   Add in this stepSour cream 120 gSemi-hard cheese (Trappista or Gouda type), finely grated 80 g