Make the Dough - using the bread hook on the kitchen mixer, combine and knead your dough. The dough should have a lot of elasticity but will still stick to your fingers a bit.
Rise the Dough - Add the dough into the bowl.Cover it with a kitchen towel and allow it to rest in a warm, dark place for about an hour or until it doubles in size.
Make the Garlic Infused Olive Oil: While the dough is rising, add the olive oil and garlic cloves together into an airtight container.
Form the Langos - Remove the dough from the bowl. Use a knife to cut the dough into 4 pieces, rolling each quarter into a ball.
Use your hands to press the dough into a circle shape, leaving the edges a little thicker than the center.Cut a slit into the center of each langos.
Heat some oil in a pot/pan to 350. Add the langos one at a time, frying until browned on each side (about 1-2 min each).Remove to a paper towel-lined plate.
Use a pastry brush to brush each langos with garlic-infused olive oil.Then spread sour cream onto each langos, and top with shredded cheese
While this recipe is a common way to serve, there are many other topping variations including:– Liptauer – Ham– Sausage– Cabbage– Garlic butter– Fresh Herbs (like dill or green onions)– Other cheeses (like feta)– Or even eating it plain!
Some recipes call for adding mashed potatoes into the dough. There is debate amongst Hungarians (depending on region) whether the potatoes in the dough are necessary.