Classic Hungarian Lángos with Garlic Butter

1.In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to ensure the yeast and salt are evenly distributed.

2.Create a well in the center of the dry ingredients and pour in the warm milk, warm water, and 2 tablespoons of vegetable oil.

3.Using a wooden spoon or your hands, mix the ingredients until a sticky dough forms.

4.Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.

5.Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

6.Once the dough has risen, punch it down to release the air and divide it into 8 equal portions.

7.Roll each portion into a ball and then flatten it into a disc about 1 cm thick.

8.In a large, deep frying pan, heat enough vegetable oil to submerge the lángos over medium-high heat.

9.Carefully place one or two lángos into the hot oil, depending on the size of your pan, and fry for about 2-3 minutes on each side until golden brown and puffed.

10.Remove the fried lángos from the oil and place them on a paper towel-lined plate to drain excess oil.

11.In a small bowl, mix the minced garlic with the melted butter.

12.Brush the garlic butter generously over each lángos while they are still warm.

13.Serve the lángos with a dollop of sour cream and a sprinkle of grated cheese, if desired.