Transylvanian Doughnuts (Gogosi)

These are the best doughnuts you will make. They are so delicious!

Soft and light and less sugary than the ones you buy in a doughnut shop. You can dust them with confectioner's sugar to your discretion, to make them as sweet as to suit your taste buds. 

I remember watching my mom as she was making them...the best way to learn, but if you are into baking, you will have no problem making them. They are not hard to make, it just takes a little practice, that's all. The recipe uses all simple ingredients  that you probably already have at home.  

I have been craving these doughnuts since last week. Today, finally, I had time to make them. They turned out super good!! My husband came home just as was finishing them... we both enjoyed them so much, a bit too much :-)

Good things are meant to be shared, so I took some over to my neighbor to enjoy.  

Have fun making them and hope you enjoyed them as much as we did.

Transylvanian Doughnuts Recipe

INGREDIENT

1 Tbsp.  yeast

2/3 cup milk

1 tsp sugar

1 egg

1 egg yolk

1/4 cup margarine, melted
1/2 tsp rum flavoring, optional

1 tsp lemon rind

2 cups flour

Oil, for frying

DIRECTIONS

Dissolve yeast in 1/4 cup warm milk, mix in the sugar and let stand until gets foamy. This will ensure that the yeast is working.

Add to a mixing  bowl, the whole egg, and the egg yolk and beat together until foamy,  with the mixer running, add softened margarine, rum flavoring if you are using, lemon rind and the yeast. Mix all together and then, add slowly, about half of the flour and beat for 2 or 3 minutes, until starts to form bubbles. 

Remove beater, and mix in with hands the rest of the flour and knead adding more flour if required, until dough cleans from the sides of the bowl.  Shape into a round dough, cover with a clean kitchen towel and let rise in a warm place for 30 minutes, or until doubles in size.

Remove dough onto a floured surface and roll out to 1/2” thickness. Using a 2 1/2” round cutter, (or a glass) cut out circles and place them on a floured surface.  Repeat until all dough is cut into circles. Cover and let rise in a draft free place for another 20 minutes.

In a deep pan, pour about 1 1/2 or 2 inch of oil and let it heat, on medium heat until ready*.  Drop each circle in the oil and fry until golden, then turn over on to the other side. When done, remove them to a bowl covered with paper towel to absorb excess oil. 

To serve, dust with vanilla sugar. You may serve it with jam if you like. 

Also, they can be filled with vanilla or lemon pudding. 

*Tip: To see when oil is ready, drop a pea size dough in it and watch; when rises to the top and starts frying, oil is ready.

Makes: 12 doughnuts