Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Frying and finishing
Method
Dough. Mix the all-purpose flour (500 g4¼ cups), instant yeast (7 g2¼ tsp), granulated sugar (80 g6 tbsp) and salt. Add the whole milk (200 ml¾ cup + 1 tbsp), eggs (2), butter (50 g¼ cup), zest and vanilla (1 tsp). Knead 8 to 10 minutes, until smooth and slightly sticky. Cover and let rise 1 hour, until doubled.
Shape. Roll the dough about 1.5 cm (½ inch) thick on a floured surface. Cut rounds with a 7 to 8 cm (3 inch) cutter or a glass. Set them on floured parchment, cover, and let rise 20 minutes.
Fry. Heat 5 to 6 cm (2 to 2½ inches) of oil in a heavy pot to 340°F (170°C); a scrap of dough should sizzle gently, not violently. Fry the gogoși 2 to 3 minutes per side, until deep golden, without crowding the pot. Drain on paper towels.
Fill. While they are still warm, pipe jam in through the side, or dust with powdered sugar or roll in cinnamon sugar.
Notes
- Oil temperature. Too hot and they brown outside while staying raw inside; too cool and they turn greasy.
- Soft dough. Keep the dough on the soft, wet side and resist adding flour. Wetter dough fries lighter.
- Eat them the same day. They don't keep.