Sunday, April 2, 2017


This recipie is a mix of Romanian and American approaches to making donuts. Romanian donuts are called 'gogosi'. They are spherical and empty inside made from yeast dough. I like the shape of American donuts better, since frying them evenly is easier. And in case you didn't know, that was why that donut shape was invented in the first place!

Here are the ingredients: 

500 g all purpose flour
1 package dry yeast (10 g)
50 g melted butter
2 eggs
250 lukewarm milk 
1/2 teaspoon salt
1teaspoon sugar 
1 spoonful yogurt
Vegetable oil (for frying)

Mix together yeast, milk, sugar and a third of the flour. Let it stay covered in a warm place for 15 minutes or until it becomes foamy. Then add all the other ingredients and start the kneading. I mixed mine for around 10 minutes (at speed 2 if you are using a KitchenAid stand mixer). 

Cover the dough and let it rise in a warm place for an hour, or until the dough has doubled in size. Then take it from the mixing bowl (as a whole big lump all at once) and stretch it on a wooden board that had been greased in advance with vegetable oil.

Cut the donuts as shown in the picture above. If you do not have a donut cutter, you can use a glass and a thimble (or better, a one-inch plastic container of the kind used for rolls of film) to create the shape. Remove the dough from the donut holes and in between the donuts. Make that extra dough into a ball, place it back in the mixing bowl, and let it rise again for half an hour, and at that time repeat the above steps with that dough. Also leave the now-separated donuts to rise for half an hour.

In the meantime, heat oil to medium-high - in a small saucepan if you want to make them one at a time, in a Dutch oven or frying pan if you want to fry more than one at a time.

Place the unfried donut in the oil, being careful not to splash. Use a fork to turn and then flip the donut. A minute or at most two should be enough time for it to fry on a given side. Then take it out and put it in a glass or ceramic dish so that any excess oil can drip off from it. Repeat these steps until all the donuts are fried.

When they are cold, you can roll them in powdered sugar (to make them really good, add a little vanilla to the sugar). Or you can make icing. Here are the recipes:

Maple icing:

1 cup confectionary sugar (with cornstarch)
a drop of maple flavor
1 dessertspoonful of milk

Mix them together to make a paste.

Place it in the microwave for 10 seconds, then spread it on the donuts.

For chocolate icing, use the above recipe but substitute a level teaspoon of cocoa powder in place of the maple flavoring.

Let the icing cool if you can bear to wait...