Bábolna Stuffed Lángos | Crispy Homemade Classic with Ham and Cheese

In a bowl, mix 300 ml of lukewarm water with 1 tsp of granulated sugar and 7 g of dry yeast. Let it sit for 5-10 minutes until lightly frothy.

Sift 500 g of fine wheat flour into a large mixing bowl, add 1 tsp of fine salt, and pour in the yeast water. Knead into a soft, elastic dough, then cover and let rise in a warm place for 45-50 minutes until doubled in size.

While the dough is rising, prepare the garlic rub: crush 2 cloves of fresh garlic and mix with 2 tablespoons of sunflower oil and a pinch of salt. Grate the remaining 1 clove of garlic into the 150 g of 20% sour cream. Cut the 150 g of sliced ham into strips or dice, and coarsely grate the 200 g of Trappist cheese.