Thanks so much for your comment, Sandra! It means a lot!

Hi Andrew. Thanks so much for your feedback and rating! I had no idea they make these in Sweden too so thanks for letting us know. I will try their version when I visit Sweden!

Oh that sounds delicious, Wendy. Thanks so much for your feedback and rating!

Hi Ali. I haven’t tried freezing it as my recipe yields a small batch only. However, I would say that it should be ok. One thing to remember is that its consistency may change once thawed – it can be way too soft to work with so additional flour might be needed. Not sure if this affects its elasticity and texture once cooked. Hope this helps.

I haven’t noticed it when visiting but I will have a look next time we get the chance to get there. Thanks for letting us know!

Hi Elly. Yes, absolutely! Deep fryer will work just fine.

Hi Katarina. If you use instant yeast, you don’t need to do it. If using active dry yeast, then you need to do it. If not sure what kind you have, I would activate the yeast. It’s better be safe than sorry. Hope this helps.

Hi do you put the instant yeast with lukewarm milk first for it to bubble and activate?

Hi Steffanie. My favorite is cheddar but I often use shredded mozzarella as well. I’d say freshly grated gouda will also be delicious. Hope you enjoy it as much as we do! :)

Thank you so much for your feedback, Carolyn! Langos is our favorite deep-fried food so it’s always good to hear that our readers enjoy it too! Especially when it tastes like they remembered. Happy Langos Making! :)

Hi Maddison. I don’t really check the temperature. What I do is I throw a tiny piece of the dough inside to see if it is ready. If it bubbles right away and turns brown, it is ready. However, they say the temperature for deep-frying is 350 – 370 Fahrenheit (180 -190 Celsius). Hope this helps.

You are welcome! :)