Lángos (Hungarian Fried Bread)

Method

Tap a step when it's done.

1. 1Stir the yeast and sugar into half the lukewarm milk and leave for 10 minutes. If it foams, the yeast is active.
2. 2In a large bowl, mix the flour, salt and mashed potato. Add the yeast mixture, the remaining milk and 2 tbsp oil, then knead for 8-10 minutes into a soft, smooth dough that is slightly tacky.
3. 3Cover and leave in a warm place for about 1 hour, until doubled. Meanwhile, mix the garlic with the olive oil or warm water and let it infuse.
4. 4With oiled hands, divide the dough into 6 balls and rest them for 10 minutes. On an oiled surface, press each into an 18-20 cm round with your fingers, thinner in the middle and a little thicker at the edge.
5. 5Heat the frying oil in a deep pan to 175-180 °C (a scrap of dough should sizzle and rise straight away). Fry the rounds one at a time.
6. 6Fry each side for 1 1/2-2 minutes until puffed and golden brown. Drain on paper towels.
7. 7While hot, brush with garlic oil, spread with sour cream and scatter generously with cheese. Eat right away, tearing it by hand.