"Lángos" with Sausage and Red Onion 

Instructions:

1. Sprinkle the sugar into the lukewarm milk, warm it slightly, and crumble in the yeast. Sprinkle a little flour on top and let it rise. Put the flour in a bowl, add salt, and crumble in the butter or margarine. Add the activated yeast and knead a moderately soft dough with lukewarm water (you can use a mixer for this). Cover the dough and let it rise until it doubles in size.

2. Once risen, divide the dough on a floured surface into portions, depending on the desired size of the lángos. Shape each portion into a ball, cover, and let them rise again for 20 minutes.

3. Heat oil in a pan. Take a dough ball and stretch it in the air with your fingers, rotating it as you go. The dough stretches easily under its own weight. When it’s thin enough, place it in the hot oil and fry on medium heat until golden on both sides.

4. Place the fried lángos on a paper towel to absorb excess oil.

5. Mix a little salt and crushed garlic into the sour cream, spread it over the fried lángos, then top with sausage slices, red onion, and grated cheese. You can try other toppings, like just sour cream and smoked cheese, with or without garlic.