Bryndzové Halušky with Slow-Fermented Dough

Method

1. Boil potatoes until tender, then mash them with a fork.
2. In a separate bowl, dissolve yeast in warm water and let sit for 5 minutes to activate.
3. Mix mashed potatoes with flour, salt, pepper, and yeast mixture to form a dough. Knead for 10 minutes until smooth and elastic.
4. Cover the dough and let it ferment in a warm place for 2 hours until doubled in size.
5. Roll the dough into small dumplings, about the size of a walnut.
6. Boil the dumplings in salted water until they float to the surface.
7. In a pan, melt butter and stir in bryndza cheese and sour cream until smooth.
8. Serve the hot dumplings with the cheese sauce on top.