Czech Lángos with Slow-Fermented Dough and Caramelized Onions

Method

1. In a bowl, mix flour, salt, sugar, and yeast.
2. Add warm water and egg, then knead until smooth. Let rise for 2 hours at room temperature or 12 hours in the refrigerator.
3. Divide dough into small balls and flatten into discs.
4. In a small pan, heat olive oil and sauté onions over medium heat for 15-20 minutes until golden brown and caramelized.
5. Fry dough discs in hot oil until golden brown.
6. Top with sour cream and caramelized onions before serving.