Light, pillowy fried doughnuts dusted with powdered sugar or filled with jam, with a golden crispy exterior and an airy, cloud-like interior.
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar. Let stand five minutes until bubbly.
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2
Mix flour, sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Knead until smooth and elastic, about ten minutes.
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3
Cover and let rise in a warm place for one hour until doubled in size.
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4
Roll dough to two-centimeter thickness. Cut rounds with a glass. Let cut rounds rise twenty minutes on a floured tray.
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5
Heat oil to 170C. Fry doughnuts two to three at a time, about two minutes per side, until puffed and deeply golden.
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6
Drain on paper towels. Roll in powdered sugar while still warm, or inject jam through the side using a piping bag.
Did You Know?
In Moldovan markets, gogosi vendors are the busiest stalls, with queues forming before dawn for the first hot batch of the day.
The Story Behind Gogosi
Gogosi are Moldova's beloved fried doughnuts, a treat that brings joy to breakfast tables and afternoon tea across the country. The tradition of frying sweet dough is shared across Eastern Europe, but Moldovan gogosi are prized for their exceptionally light and airy texture. Street vendors and bakeries sell them fresh throughout the day, always dusted generously with powdered sugar. They represent the simple pleasures of Moldovan confectionery.
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