“Gogosi”
Prep time: 15 minutes
Cook time: 1 hour
Ready in: 1hr 15m
[Yield: 2 dozen]
Ingredients:
- 4 cups flour
- 2 tsp dry yeast
- ½ cup warm milk
- 2 eggs
- ¼ cup oil
- ¾ cup sugar
- Zest of one lemon
- pinch of salt
–
- 2 cups of powered sugar (to dust donuts)
- vanilla sugar
- 3 cups of oil for frying
Directions:
1. Mix the yeast, warm milk, one teaspoon of sugar, and one teaspoon of flour
in a small bowl and set aside to activate for 5 minutes.
2. In a large bowl, combine eggs, the remaining sugar, salt, lemon zest, and
¼ oil.
3. Add yeast mixture and slowly incorporate the flour, until the dough is well
combined.
4. Gently flour your workspace, and knead your dough. Place the dough in a
clean bowl, cover with a tea towel, and allow it to rest for 20 minutes.
5. Once the dough is rested, separate it into four sections in order to make it
easier to work with and roll the dough out about ¼ inch thick.
6. Use a medium-diameter glass to cut out circles.
7. Heat about 4 cups of oil (about 3” deep) in a large pan to ~350 degrees.
8. While the oil is heating, combine vanilla sugar, and powdered sugar in a separate bowl (this is for sprinkling your donuts)
9. Place about 5 donuts in at a time, allowing them to fry for about a minute
on each side.
10. Once the donuts are golden brown, remove and place them on paper
towel lined tray.
11. Allow the donuts to cool down for a couple of minutes, and you can
either roll them in icing sugar, or use a sieve to sprinkle them lightly.
July 27th, 2009 at 6:26 pm
trebuia si sa-i botezi gogosi "mama ana" . de la ea ai invatat?
oare sint tot atit de gustosi si de deliciosi? te pupa tusa
January 23rd, 2010 at 4:01 am
I've been wanting to make gogosi for a long time…your recipe seems very easy. Hoping to make some this weekend! Thanks for the pictures!
July 20th, 2011 at 9:39 pm
I just finished making these with my own mother. They do help bring daughters and mothers together; we make them almost every time I come to visit. Today she allowed me to knead all by myself; usually she takes over cause I tend to go slow
. the only difference between this recipe and ours is that we put the vanilla sugar inside the gogosi instead of combining it with the powdered sugar. Very delicious, and I can’t wait to have my own kids to pass this delicious piece of culture onto.
January 12th, 2012 at 10:43 pm
I am in the process of making these, but my dough came out very heavy and hardly rose even though I let it sit covered for an hour. It’s not my yeast because I used it to make bread just the other day. I hope when I fry them they will puff up.
January 13th, 2012 at 4:54 am
Hey Anca,
Sorry to hear. This recipe was tested, and works in my kitchen every time. Just a couple of things for trouble-shooting:
- Did you over-work the dough? — sometimes too much kneading will result in a tough dough
- Is your kitchen too cold? — Cool air or old yeast will keep your bread dough from rising properly. Create a warmer place for the dough: Fill a large pan with boiling water and place it in the oven on the lowest rack, or heat a mug of water for 2 minutes in a microwave. Place the dough (in its bowl) in the oven or microwave along with the hot water. Leave it to rise.
- Was your milk too hot? — If the water is above 60′c, it might kill off any active yeast cells.