Langosch is a yeast based pastry
that can either serve as a main dish or even a side dish to complement pea soup.

For the dough

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


500 g
all purpose flour
40 g
fresh yeast or 1 pkg of dry yeast
200 ml
100 ml
1 T
1 T
50 ml
sunflower oil or vegetable oil
For frying
1 L
sunflower or vegetable oil


See also another alternative in the PDF-Version
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