Put the yeast, sugar, flour, caraway seeds and 1 tsp salt in a bowl, mix together and set aside. Whisk the milk and soured cream together in a jug, then pour into the dry ingredients and mix well until everything comes together. Knead by hand or using a stand mixer for 5-6 mins until it comes together into a cohesive, sticky dough.

Lightly oil a clean bowl and tip in the dough. Lightly brush over a bit more oil, then cover and leave to rise in a warm spot for 1-3 hrs, or until doubled in size.

Pour the 1 1/2 litres of oil into a large deep pan, ensuring it is no more than a third full, and heat to 170C over a medium heat, or until a cube of bread browns within 20-30 seconds. Lightly oil a clean work surface, your hands and a rolling pin, then cut the dough into 16 pieces. Roll each one out into a circle, then lift and pull using your hands until thin in the middle and thicker at the edge, like a pizza base.

Line a baking tray with baking parchment. Carefully lay the dough circles into the hot oil, fry for 1 min, then carefully turn and fry for a further 1-2 mins until golden all over (you'll need to do this in batches – you may be able to fry two at a time). Transfer the fried lángos to the lined tray and keep warm in a low oven. Spread over the soured cream and top with the brynza and parsley to serve.