3.08.2021
Recipe | Gogosi (Romanian Doughnuts)
hey ya'll, today we're talking about one of my very favorites -- gogosi! they're homemade romanian styled doughnuts and they're delicious. I asked my mom to show me how to make it awhile back, so I could tell you guys all about it, but she refused. She's an eyeball(er) when it comes to recipes, so she couldn't tell me the quantities. The problem was officially solved because I brought my digital scale and we were able to measure it for you guys.
Before I share the recipe, I want to say that even though this recipe looks super lengthy, it's not that complicated. I've done my best to show you all the steps through the photos and videos, but at the end of the day, it's waiting for the dough to rise that's the most tedious.
What You'll Need
FlourRed Start Quick Rising Yeast
Sugar
How To Make
step 1.sift all your flour.

step 2.
in the cup of lukewarm water, mix in two regular sized spoons of sugar and the two packets of yeast. let this mixture sit until the water starts to bubble (aka: rise) yay! you’ve just proofed your yeast. if the water doesn't bubble or rise, that means that either the water was too hot or the yeast is old and not good for use, so you'll need to go ahead and restart this step.
step 3.
mix 1 cup of greek yogurt and 4 cups of milk in a glass container and then warm the mixture to a temp that you can place your hand in it. careful with this step because you don’t want it to be very hot because the yeast won't rise the dough.
note: we like to mix greek yogurt into the milk, but the yogurt can be skipped if not on hand.
step 4.
place the yeast mixture in the sifted flour, in the middle, and mix. then, add five whole eggs.
slowly add the four cups of milk to the mixture -- don't add it all at once. mix in and start slowly kneading as you're mixing.
if you've added all the milk to the mix and you see a lot of flour left, heat up and add more milk until the mixture is just right. you’re going to have to eyeball this step — you want the dough to be just right which means that it's not very soft, but not very stiff. it has to be somewhere in the middle.
we ended up using five 5 cups of milk total in the entire process.
step 5.
then take your two sticks of butter and start incorporating it into the dough. buuuut, wait, don’t place all it at once. you want to take it in sections and knead it in. like you did with the milk.
step 6.
then after you’ve incorporated the butter, take half a handful of oil, and rub it on top of the dough and the sides. you do this because we’re gonna put some plastic wrap on top as we wait for it to rise and we don't wang the dough to stick to the plastic.
step 7.
place plastic wrap all around the bowl and then take a warm blanket, fold it in half place it on the table. place the bowl of dough in the middle and then cover up the bowl with the other side of the blanket, making sure that the entire bowl is covered.
step 8.
let sit to rise.
this takes a few hours -- ours took about 3 hours to rise!
you want your doughnuts to float, so the amount of oil depends on the size of your pan.
step 10.
turn on the stove to heat medium heat.
then, wait about 7 mins -- it's time to test the oil.
if it starts to bubble and rise quickly, your oil is ready.
if it doesn’t, go ahead and wait a few more minutes and try again.
step 11.
now, grab a large plastic board placing it on the counter.
if you want them to look like American doughnuts,
place doughnut in oil and wait until you see the edge get golden brown. then flip over with a spoon.
when the entire doughnut is golden brown, place a paper towel on a plate and then let your doughnuts cool on top of the paper towel — this soaks the excess oil from the surface.
step 15.
next, in another plate mix fine sugar and cinnamon together.