Romanian Doughnuts....Gogosi

Romanian Doughnuts....Gogosi. These days I try to limit the amount of frying I do, but every once in a while I like making this recipe for gogosi... When we were kids, my mom would sometimes make a batch of these doughnuts for us. It was a special treat. She would let us eat as many as we wanted ...those were the days:)! Actually, there were quite a few of us in the family, so there was just enough to go around. We really never had more than we should:). My mom will now make the doughnuts for the grandkids...the gogosi are usually gone within a matter of minutes. Nothing beats grandma's cooking...

I happened to make a batch of gogosi recently and decided that I should take some photos. Seeing as I do not have a recipe for gogosi, I thought it would be nice if I would include this recipe as part of my Romanian section. Maybe some of you might like to try it someday. I only make them once in a while. But the other day, my husband was really craving some gogosi... I thought what better way than to make the gogosi for him, and at the same time, share it here. I don't exactly remember how this recipe came about. I do know, however, that I tried many versions until I settled on this recipe. A few years ago I happened to make this exact recipe, and we really loved them. I jotted the recipe down and filed it away with my other recipes. It was a keeper. I've kept it ever since. Maybe one day I'll try a different recipe... But for now, I'll stick with this one.

When making the recipe, just make sure you let the dough rise in a warm environment...I can't stress that enough. It is very important. Also, make sure your oil is at the right temperature....you don't want them to burn. They are best eaten warm. Hope you enjoy....

You will need:

4 cups flour(+/-...you definitely do not want a stiff dough)

2 1/2 tsp instant yeast

1 tsp salt (can use less if you like)

1 cup warm milk(110-120 deg)

1/3 cup sugar

2 eggs, beaten

2 TBS butter, melted

1 tsp vanilla

1 tsp lemon zest,grated

2 tsps orange zest, grated

Additional

oil for frying

powdered sugar

Directions:

1. In a bowl, combine eggs, sugar, milk and butter. Add the zest here too:)
2. Place the flour, yeast, and salt in a mixer bowl. Add the egg/milk mixture.
3. Using a mixer and bread dough hook, knead the dough for 5-6 minutes.

4. Cover and let rise in a warm place for 1 hr, or until at least double in size.

5. Take dough out and plop it on an oiled countertop.

6. Roll out to about 1/2 inch thick (or thereabouts). Cut round/square shapes using a biscuit cutter (or even a round/square glass). I like to place them on a cookie sheet and let them rise again in a warm and cozy place(such as the oven). If your kitchen is not warm enough, the dough won't rise as much...so, place them in a warm oven(that you have preheated for a few seconds or so... remember to turn oven off). It should feel nice and cozy, not hot.

7. Let rise for 30 minutes or so until almost doubled in size.

8. Bring oil to 375 deg F. Fry a few doughnuts at a time for a minute on each side or until golden brown.They should puff up nicely. Make sure the heat is not too high, as they will get dark and not cook inside.

 9. Drain on paper towels and toss with powdered sugar while warm. You can also skip the powdered sugar and fill them with your favorite jam.