All ingredients should be at room temperature.  Sift the flour into a mixing bowl.  Mix the yeast with the warm milk in another bowl.  After the yeast is activated put all ingredients in with the flour and mix to form a dough.   If the dough is too soft or sticky, slowly add more flour until the dough easily separates from the bowl and has a smooth, elastic consistency.  Cover the bowl with a towel and put in a warm place for 30 minutes.  If you let it rise for a longer period of time, remember to knead the dough every once in a while.

In a large pan add enough oil so that the dough can float to the top of it.  Rub some oil on your hands and take a small piece of the dough and pull it flat like a pizza.  Put it in the oil and fry to a golden brown on both sides.  Take it out of the oil and put it on a paper towel to soak up an extra oil.  This recipe makes about 8 Langosch.  Add a bit of salt and eat while still warm.

Alternative method to using salt:  chop up a few cloves of garlic and soak in warm water.  Then, using a kitchen brush spread some of the garlic mixture onto the Langosch after frying.

Translated by Heidi Hüssli