The Perfect Hungarian Lángos

In a small bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.

In a large bowl, combine the bread flour and salt. Add the activated yeast mixture and the water. Mix until a shaggy dough forms.

Using a hand mixer with dough hooks, knead the dough for about 5-7 minutes until it is well combined, smooth, and springy. If the dough is too sticky, add a little more flour; if too dry, add a little more water.

Lightly flour the surface of the dough. Cover the bowl with a clean kitchen towel and let it rest in a warm place for about 45 minutes, or until doubled in size.

Lightly oil a wooden cutting board or a clean surface.

Gently punch down the risen dough and divide it into 3 even pieces.

Lightly oil your hands and flatten each piece of dough into a disk, about 1/2 inch thick. You can stretch them out further if desired.

Let the formed disks sit for about 10 minutes to relax.

In a large, deep skillet or wok, heat about 30 fl oz (1 liter) of vegetable oil over medium-high heat until it reaches about 350°F (175°C). Test with a small piece of dough; it should sizzle immediately.

Carefully place one or two dough disks into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, until golden brown and puffed up.

Using tongs, remove the fried lángos from the oil and place them on a plate lined with paper towels to drain excess oil.

While still hot, spread a generous amount of sour cream over the lángos and sprinkle with grated cheese. Serve immediately.