Langos

1. In the bowl of a stand mixer, add the flour and make a well in the center.
2. Place the yeast and sugar in the center of the well and pour over half the milk or water.
3. Let stand for 5 minutes.
4. Add the mashed potato and, using the dough hook, start kneading at low speed, while incorporating the rest of the milk or water gradually.
5. Knead on low speed for 1 minute.
6. Add the salt and knead for 10 minutes until a soft and elastic dough forms.
7. If the dough is too wet, add a little flour (in small quantities), and if, on the contrary, it is too dry and hard, add a little water or lukewarm milk at 97 F / 36°C (in small quantities).
8. Cover the dough and let it rise for 1 hour in a warm place, away from drafts, or until it has at least doubled in size.
9. On a floured work surface, degas the dough, then divide it into 10 pieces and roll them into balls (about the size of a tennis ball).
10. Roll out each ball of dough into a disc about 7 to 8 inches (18 to 20 cm) in diameter.
11. In the center of each disc of dough, dig 3 deep slits using the tip of a small, very sharp knife.
12. Cover and let rest for another 15 minutes.
13. In a 10-inch (24 cm) diameter frying pan with high edges, heat a large volume of vegetable oil and bring it to a temperature of 350 F (175˚C), a temperature which must be maintained throughout the frying process.
14. Fry each disc of dough for 1 to 2 minutes on each side or until golden.
15. Drain them then place them on a paper towel.

Toppings

1. While they are still warm, rub the langos with garlic then spread tejföl (sour cream) on top and finally sprinkle generously with grated cheese.