Feb 03, 2016

My Grandma and my mother both made these for me as a child for as long as I can remember. They have always tasted the same, they have always looked just like this. However unpretentious, imperfect and not pretty colored they might look, these doughnuts are simply delicious. And I’ve been known to eat copious amounts of them in a ridiculously short amount of time. There is even one very unattractive photo of a 5 year old me sitting in an obviously minuscule toy stroller, holding a whole plate of gogoși, mouth full, eyes closed and with a content smile on my face. And well, I have to say that minus the toy stroller, not a lot has changed.

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.
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!
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