Gogoși are the comforting fried treat of Romanian childhoods, fried up in big batches on cold afternoons and at fairs and festivals. Cousins to the doughnut found across Central and Eastern Europe, they carry no hole and a tender, cloud-like crumb, dusted in sugar and eaten hot straight from the pan by impatient hands.
Light, airy and pillowy inside with a thin, just-crisp golden surface, sweet from its sugar coating. Eaten warm they almost melt, and a smear of sour-cherry jam cuts the richness perfectly.
The yeast dough proofs twice to trap gas bubbles, giving the doughnuts their airy, light crumb. Frying at a moderate temperature lets them cook through and rise fully before the surface over-browns.
Variations
Filled with jam before frying, rolled in cinnamon sugar, served with sweet cheese and sour cream, made smaller as bite-sized minciunele
On the Palate
Where Gogoși sits in the Romanian flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 20 min
- 110 min
Warm milk with yeast and a spoon of sugar and let it foam.
- 210 min
Combine flour, eggs, sugar, a little oil, salt and the yeast into a soft dough.
- 360 min
Knead until smooth, then cover and leave to rise until doubled.
Watch outLet it rise until doubled and pillowy — under-proofed dough fries up dense; the airy crumb is set here.
- 48 min
Roll out the dough and cut into rounds, or pull off pieces by hand.
- 520 min
Let the shaped dough rest briefly to puff again.
- 65 min
Heat oil to a medium frying temperature in a deep pan.
Watch outHold the oil at a moderate heat — too hot and the outside browns before the inside cooks, leaving a raw center.
- 712 min
Fry the doughnuts until golden, turning once, then drain.
Watch outTurn once and pull them at even golden — the color tells you the crumb inside has set through.
- 83 min
Roll in sugar while warm and serve with jam or sweet cheese.
