Gogosi — Print Recipe — The Culinary Codex

Light, pillowy fried doughnuts dusted with powdered sugar or filled with jam, with a golden crispy exterior and an airy, cloud-like interior.

Ingredients

1 Dissolve yeast in warm milk with a pinch of sugar. Let stand five minutes until bubbly.
2 Mix flour, sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Knead until smooth and elastic, about ten minutes.
3 Cover and let rise in a warm place for one hour until doubled in size.
4 Roll dough to two-centimeter thickness. Cut rounds with a glass. Let cut rounds rise twenty minutes on a floured tray.
5 Heat oil to 170C. Fry doughnuts two to three at a time, about two minutes per side, until puffed and deeply golden.
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.