Hungarian Lángos with Quark Dip and Garlic

First, prepare the dough. In a small pot over medium heat, warm the milk to body temperature (check the temperature with your finger ⁠–⁠ the milk should feel lukewarm). Pour the warmed milk into a large bowl, add fresh yeast, cane sugar, spelt flour, and plain yogurt, and knead the dough. Wrap the container with the finished dough in plastic wrap, place it in a warm spot, and let the dough rise for approximately 1 hour.

Meanwhile, prepare the dip: Peel the garlic and press it into a small bowl, add quark, Greek-style yogurt, salt, and pepper, mix everything, and place the bowl in the refrigerator for now. Then, finely grate the eidam.

Just before the dough finishes rising, preheat the oven to 195 °C and line a baking sheet (30 cm × 40 cm) with parchment paper.