Unlike their International counterparts, the Berliner, the beignet or the doughnut (just to name a few), our traditional gogoși take little time to make and they’re not made from risen dough, as there’s no yeast and no butter,  for that matter. I would like to be in a position to argue that they’re lighter, but since they’re sugary and deep-fried, I cannot. However, they are finger licking good!

I like to have mine simply powdered with sanding sugar, but everyone I know likes to smear them in home-made jam or even chocolate spread. If you want to go the extra mile, you could stuff yours with jam or chocolate spread, then sprinkle with sanding sugar. Either way, this makes for a quick and delicious sweet snack or even breakfast, if you like; to me, it’s also quite childhood evoking and since doughnuts exist in almost all cultures in one form or another, I think they do the trick for almost anyone.

Gogoși

200g/1 cup full-fat yoghurt

180g/1½ cups flour mixed with 7g/1½ baking powder

One egg

2 tsp orange zest

1 tsp pure vanilla extract

Approx 1L/4 cups vegetable oil (sunflower, rapeseed or coconut)

Sanding sugar, for sprinkling

With the aid of a handheld mixer, beat the yoghurt and the egg. Sieve in the flour that’s been mixed with the baking powder, then the orange zest and the vanilla. Beat well until you obtain a soft and loose composition. Cover with cling film and chill in the fridge for 30 minutes. Heat the oil in a large saucepan set over medium heat and once it’s really hot, start taking spoonfuls of the composition and releasing them into the hot oil. Fry them until they are golden-brown, turning once, about 2-3 minutes on each side, with the aid of two forks. Remove the doughnuts and place on a plate that’s been lined with kitchen paper. Either stuff them with jam or chocolate spread or just sprinkle them with sanding sugar and perhaps, dunk them in said jam or chocolate spread. Enjoy!