Classic Romanian Gogosi are traditional fried doughnuts, renowned for their simple yet satisfying taste and their light, airy texture. These doughnuts are typically made from a yeast-leavened dough that is rolled out, cut into various shapes (often circles, rings, or elongated forms), and then deep-fried until golden brown and puffy. Unlike some other doughnuts, Gogosi often have a slightly less sweet dough, allowing the toppings to provide the primary sweetness. Once fried, they are incredibly versatile and can be enjoyed plain, dusted generously with powdered sugar, drizzled with honey or fruit preserves, or filled with sweet or savory fillings such as Nutella, jam, or cheese. Their slightly crisp exterior gives way to a soft and airy interior, making them a delightful treat for any time of day. Gogosi are a staple in Romanian cuisine, often made at home and sold at fairs and markets. Their comforting warmth and simple deliciousness make them a beloved pastry across generations. The process of making Gogosi often evokes a sense of tradition and homemade goodness, and the aroma of them frying is simply irresistible.
The texture of Classic Romanian Gogosi is characterized by a delightful contrast. The exterior, achieved through deep-frying, is typically a light golden brown and slightly crisp, offering a gentle resistance when bitten into. The interior, however, is wonderfully soft, airy, and often a bit chewy, thanks to the yeast-leavened dough. This combination of a slightly crisp crust and a tender, almost pillowy inside is a hallmark of well-made Gogosi. The texture is light and not overly dense, making them easy and enjoyable to eat. Depending on whether they are filled, the texture can also include the smoothness of a cream or the slightly sticky consistency of jam.
The flavor profile of Classic Romanian Gogosi is subtly sweet with a hint of yeastiness from the dough. The base flavor is mild, which allows the toppings to truly shine. When simply dusted with powdered sugar, the sweetness is light and clean, complementing the dough’s inherent flavor. Drizzled with honey or fruit preserves, the flavor becomes richer and fruitier. Filled Gogosi offer an additional layer of flavor depending on the filling, such as the chocolatey hazelnut of Nutella or the sweet-tartness of jam. The frying process also imparts a slight richness from the oil. Overall, the flavor is comforting and versatile, acting as a blank canvas for a variety of sweet or even savory additions.
Classic Romanian Gogosi are enjoyed in numerous ways and at various times. They are a popular sweet treat for breakfast or as a snack throughout the day. Often served warm right after frying, they are particularly comforting on cooler days. At fairs and festivals, they are a common offering, often served simply dusted with powdered sugar. At home, they can be a special weekend treat, with families enjoying the process of making and decorating them together. Their versatility extends to being served as a dessert, especially when filled with something decadent like chocolate or accompanied by a dollop of cream. In some regions, savory fillings like cheese or even a garlic sauce are also enjoyed, showcasing their adaptability beyond just sweet applications.
The preparation of Classic Romanian Gogosi involves making a yeast-leavened dough, allowing it to rise, shaping it, frying it until golden, and then adding the desired toppings or fillings. The dough typically includes flour, sugar, yeast, milk (or water), eggs, and sometimes a bit of butter or oil for richness and tenderness. The yeast is activated to make the dough rise, creating its characteristic airy texture. After the first rise, the dough is rolled out and cut into desired shapes. A key step is often a second, shorter rise after shaping, which further contributes to the lightness of the final product. The doughnuts are then carefully deep-fried in hot oil until they are golden brown on all sides and cooked through. It’s important to maintain the correct oil temperature to ensure they cook evenly without burning on the outside or remaining raw inside. Once fried, they are drained briefly on paper towels to remove excess oil before being adorned with various sweet or savory toppings. The relatively simple ingredients and straightforward frying process make Gogosi a popular homemade treat in Romania.
Ingredients:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup lukewarm milk (about 105-115°F)
- 2 large egg yolks
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- Vegetable oil, for deep frying
- Optional toppings: Powdered sugar, honey, fruit preserves, Nutella, jam, cheese
Equipment:
- Large mixing bowl
- Whisk or fork
- Clean kitchen towel
- Rolling pin
- Doughnut cutter or round cookie cutters (various sizes)
- Deep pot or Dutch oven
- Slotted spoon or tongs
- Paper towels
- Small bowls for toppings (if using)
Instructions:
- Activate the Yeast: In a large mixing bowl, whisk together the lukewarm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating that the yeast is active.
- Combine Wet Ingredients: Add the egg yolks and melted butter to the yeast mixture and whisk until well combined.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Gogosi: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it out to about 1/2 inch thickness. Use a doughnut cutter to cut out rings (or use two round cookie cutters, one larger and one smaller, to create the ring shape). You can also cut the dough into circles or elongated shapes if you prefer. Re-roll any scraps and cut out more shapes.
- Second Rise: Place the shaped dough pieces on a lightly floured baking sheet or tray, leaving some space between them. Cover them loosely with a clean kitchen towel and let them rise again in a warm place for another 20-30 minutes, or until slightly puffy.
- Heat the Oil: While the Gogosi are rising for the second time, heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium heat until it reaches a temperature of 350-375°F (175-190°C). Use a thermometer to monitor the temperature; if the oil is too hot, the Gogosi will cook too quickly on the outside and remain raw inside.
- Fry the Gogosi: Carefully place the risen dough pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until they are golden brown and puffed up.
- Drain Excess Oil: Using a slotted spoon or tongs, carefully remove the fried Gogosi from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Add Toppings: While the Gogosi are still warm, add your desired toppings. You can dust them generously with powdered sugar, drizzle them with honey or fruit preserves, or fill them. To fill them, you can use a piping bag fitted with a long nozzle to inject fillings like Nutella or jam into the center. For savory fillings like cheese, you might need to cut a slit in the side and fill them.
- Serve: Serve the Classic Romanian Gogosi warm and enjoy! They are best enjoyed fresh.
Enjoy these delicious homemade Romanian Gogosi! Their simple flavor and airy texture make them a delightful treat with any topping.