Langos like from the Christmas market

For the Hungarian langos recipe, first heat the milk - it should be lukewarm, too hot would kill the yeast. Then dissolve the sugar in it.

Crumble the yeast into the lukewarm milk and leave to rest for a few minutes. This promotes the activity of the yeast and helps the dough to rise well later.

Now sift the flour into a large bowl. Sifting the flour will make the dough fluffier later. Add the salt and make a well in the middle.

Pour the quark and milk/yeast mixture into the well and slowly knead into the flour with your hands. I recommend kneading the dough vigorously for at least 10 minutes until it is smooth and elastic.

Cover the dough and leave to rise in a warm place for at least 2 hours. It should visibly increase in size.

Divide the dough into 10 equal pieces and flatten with your hands. I like to pull the dough apart a little to make it nice and thin.

Heat the oil in a deep frying pan or saucepan until it is medium-hot. Add the pieces of dough one after the other and fry on both sides until golden brown. Be careful not to let the oil get too hot, otherwise the langos will quickly darken on the outside while they are still raw on the inside.

Drain the finished Hungarian langos on kitchen paper and immediately sprinkle or spread with the desired toppings.