Categorized | All Recipes, Sweet

Gogosi–A Romanian Style Donut

Posted on 17 July 2009 by Mădălina

I was asked by Women On the Web to submit my favorite recipe passed down from my mom– I instantly thought of ‘Gogosi’ (Go-go-shii).

It comes with no surprise that this is my favourite recipe. Not only does it taste great, and brings back memories of my childhood, it also what sparked the relationship between my mother and I (not to mention my infatuation for baked goods!)


Prep time: 15 minutes

Cook time: 1 hour

Ready in: 1hr 15m

[Yield: 2 dozen]


- 4 cups flour (+/-)

- 2 tsp dry yeast

- 1 cup warm milk

- 2 eggs

- 2 tablespoons butter, melted
- 1/3 cup sugar + 1 teaspoon

- Zest of one lemon

- 2 cups of powered sugar (to dust donuts)

- vanilla sugar

- 3 cups of oil for frying


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, lemon zest, and

melted butter.

3.Add yeast mixture and slowly incorporate the flour, until the dough is well


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.



19 Comments For This Post

  1. tusa Says:

    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

  2. Journey to becoming Proverbs 31 Woman Says:

    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!

  3. Estelle Says:

    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 :D . 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.

  4. Alexandra Says:

    Your recipe is the only one I use to make my Gogosi, I am also Romanian, they come out perfect every time because of your recipe, thank you so much for this website, without it I don’t think I would be able to make any Gogosi!

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  6. ellaine Says:

    Hi. I love this recipe and I want to make some more but the only thing is when I start frying them they dont rise that much and the inside is kind of undercooked but the outside is brown already. I dont think its the recipe,I think I did ssomething wrong. But I followed all the instructions and ingredients. I dont what I did wrong,please help.

  7. chris Says:

    Check the temperature of your oil… I think its to high.. and u need to rise your mixture first before you fry it…hope it will help you…

  8. sefora Says:

    Ive tried this recipe twice but both times the donuts didnt rise correctly. The second time i let the dough rise almost an hour and still no difference. I think adding more heast will help. The finished product was a flat donut:/

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  12. ana Says:

    Great recipe!
    Thank you

  13. Cheryle Says:

    I wanted to have these for Christmas morning. Could I make the dough the day before and cut out the donuts and leave on a sheet and cover and put in the fridge then take out Xmas morning to let rise/come to room temp and then fry? Will they still rise and cook ok if they’ve been refrigerated??

  14. TomC Says:

    Thanks for the recipe. I have to make them for my son’s high school class (I’m not Romanian, but my wife is). We got a vague recipe from a Romanian relative, same ingredients, but not the precise measurements.

    A cultural note for non-Romanians. Don’t call these “doughnuts” in front of a provincial Romanian. The reaction will be, “They are not doughnuts! They are gogosi!!!

    No, they are fried doughnuts. Europeans brought doughnuts to N. America, and these are just one variety.

    I find the problem with them is that they get stale very quickly.

  15. Randy Buttler Says:

    Great article!

  16. Emily Vasi Says:

    After I made a couple gogoshi they came out flat, but after I cut them I decided to roll them out a little more (The thinner the better, but not see through thin) and once I fried them they almost instantly rose.

  17. lulu Says:

    I love Romanian food. thanks

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  19. Mmmmm Says:

    Thanks for This. I have a PresenTaTion Tomorrow, and now I can make Them.

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