Langos

Add 2 tsp of sugar to 200 ml of lukewarm milk and crumble in the yeast. Let it rise nicely. The milk must not be hot, otherwise it will kill the yeast. It needs to be lukewarm.

Put the flour into a bowl, then add the egg, salt, the remaining milk, and sour cream.

When the yeast has risen, pour it into the bowl with the flour and the other ingredients.

Mix well and knead into a dough. Leave it to rise for about 1 hou

Then divide the risen dough into smaller loaves and let them rise again for about 20 minutes. This depends on the temperature in your home, so it can vary. Sometimes they may need to rise longer.

When the loaves have risen, roll them out on a board. I stretch them by hand, which creates those edges on the langoš, but you can also roll them out with a rolling pin. It is up to you.

Heat oil in a deeper pan or pot, such as a wok or something similar, because the langoš should float in the oil. Fry them briefly on both sides, once the oil is properly hot.

The garlic topping is simple to prepare. Crush the garlic into a small bowl, add a good amount of salt, and add a little water. Mix it together to make a paste. Then spread it over the finished langoš. Add toppings to taste. I like sour cream and cheese

Enjoy your meal.