For the cream, put the sour cream and sour cream in a bowl, finely chop the garlic or press it through a press and add.
Mix well, season with salt and pepper and let steep for at least 1 hour.
For the langos, heat the water and milk slightly.
Crumble the yeast in a small bowl, add the lukewarm milk and sugar and stir the mixture until smooth.
Put the flour in a bowl, add the yeast milk and lukewarm water.
Mix everything and add 2 teaspoons of salt. Now knead the dough vigorously.
If the dough still sticks to your hands, carefully knead in the flour until the dough is easy to work with.
Once it is smooth and firm, cover the bowl with a cloth and let the dough rise in a warm place for 30-60 minutes.
Heat the oil in a large saucepan or deep pan. Oil your hands a little, tear off small pieces of the dough and pull them into flat cakes.
At best, the edges should stay a little thicker.
Put the cakes in the hot oil. However, only as many flat cakes as there is space next to each other in the pan.
As soon as one side has got color, turn it over and finish baking.
Remove from the oil and drain on kitchen paper. Brush with the cream, sprinkle with the cheese and serve while hot.
