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Mix flour, sugar, vanilla, milk, cream (or whipped cream), eggs, oil and baking powder with a whisk in a bowl until you get a homogeneous composition.
Prepare the appliance according to the instructions). That means, we clean the appliance with a slightly damp napkin, we dry it with a dry napkin and only after it is completely dry we put it in the socket, we leave it until the green light comes on, we take it out of the socket again, we clean it once more the same way, then grease it with a napkin and pour the composition (maximum a full teaspoon), in fact to reach the edge of the form and not to stick out, leave the lid and bake for 3 minutes. If we want to open the form we do not do it earlier than 2 minutes (on the clock).
They are extremely easy to remove from the greased form so that until we finish the donuts we will grease the shapes every time.
I took them out easily by hand :) without using any palette :)
Leave to cool if it rots :)
They are served plain or with chocolate on top :) They are a sensation ... dangerously good :) of course I mean the silhouette :)
Gogosi - American recipe
3 cups flour (750 grams), 1 cup sugar (250 grams), 3/4 cup sour milk, 2 eggs, 2 tablespoons fat (butter or margarine), 3 tablespoons grated baking powder, 1 tablespoon baking soda (all grated) , 1 tablespoon (rsa de) - salt, 1/2 teaspoon cinnamon, vegetable oil for frying, powdered sugar for powdering
Method of preparation
2 1/2 hours before serving, in a large bowl, measure half the amount of flour and add the other ingredients except the oil and powdered sugar. Mix with the mixer at low speed until smooth, then add the flour, increase the speed of the mixer and mix for about 1 min. Add more flour and knead lightly with your hand until it becomes a crust with a suitable consistency and easy to handle. Cover the bowl and refrigerate for about 15 minutes. The coca is spread on a board and cut into round shapes with a hole in the middle like a ring. Fry in hot oil on one side and on the other. Then powder with sugar and cinnamon. About 24-30 donuts come out of a portion. [Attachmentid = 7863]
# 2 CARINA 19990
# 3 aldaesme
I think Americans of their kind are a little weirder than others. and it is very possible that it is a recipe according to American requirements. yes, just like that. a tablespoon of salt. maybe the recipe is translated and a teaspoon had to be written (ts not Ts) and so for me it would be huge. but when I think of 3 SPOONS of baking powder, and if that weren't enough ONE SPOON of baking soda, only three cups of flour. I retire and quickly read the angry recipe and make that one
# 4 MC
# 5 Monika @ USA
Serving Size: 1 Preparation Time: 0:00
Amount Measure Ingredient - Preparation Method
-------- ------------ --------------------------------
4 egg yolks, or 2 whole eggs
1 c. child
2 tbsp. soft shortening
3/4 c. sour milk
3 1/2 c. flour
2 tsp. baking powder
1 tsp. leap
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Turn onto floured board. Roll dough to about 1/3 inch thick.
Let rise 20 minutes. Cut with donut cutter. Heat deep fryer
to 380 degrees. Oil will cool as foods are dropped in.
Keep oil at 370 degrees at all times. If grease is too hot or too cold,
food will not turn out. Drop donuts in oil (asmany as can
easily be turned). Turn as they rise to surface and show color.
Fry about 2 or 3 minutes completely brown on both sides.
Lift with fork and place on absorbent paper.
Cool and sprinkle with sugar.
my grade: 1 c = 1 american cup, approx. 250ml
1 Tbsp = 1 Tbsp
1 tsp = 1 teaspoon
Donuts poured with yogurt, very fluffy, simple and quick recipe
Who is the signature Simultaneous? It is the largest milk processor with full Romanian capital, it is actually the largest Romanian investment in the Romanian dairy industry. The factory in Or & # 539i & # 537oara, Timi & # 539 county, was built by the Simultan company with 150 employees in Timi county and 537 240 Tara all over the country. Simultaneously, it is the largest milk processor with full Romanian capital, the largest Romanian investment in the Romanian dairy industry.
Simultaneous is one of the five Romanian producers with UHT milk processing capacity and annually processes over 50 million liters of milk, of which over 500,000 yogurts are made daily, Kefir, sana, UHT milk and ESL milk, butter, sour cream, and various other dairy products. And most importantly: they taste like real milk! That, for me, is very important & # 128578
Let me tell you the recipe for the fluffiest molded donuts, that too are good & # 128578
How to make Donuts (Romanian donuts)
What is more comforting than carbs with carbs? Donuts with potatoes inside of course. In this post I will share with you how I make Gogoși (Romanian donuts).
Gogoși are the Romanian traditional donuts, made of yeasted dough and deep fried in vegetable oil. Served with vanilla sugar on top, Gogoși make a great dessert and a childhood classic.
The traditional Romanian recipe doesn & # 8217t require potatoes but adding boiled mashed potatoes to it will keep the dough soft a few days after frying it. Also, although eaten sweet I love mine with a sour cream, garlic and chive sauce on top. Although a very simple recipe, there are few tips and tricks on how to make Gogoși perfect.
This recipe will give you 4 large donuts or 8 smaller ones. Of course, recipe can be doubled or tripled accordingly. Very important is to keep in mind the temperature of the potatoes before adding it to the dough. The potatoes need to be boiled then mashed prior to being added tot the dough. If it is too hot it will kill the yeast, if it is too cold it will prevent the dough from rising properly. So the aim with the potatoes is lukewarm. If a finger is sticked to the mashed potatoes and it can be comfortably in there for a few seconds then the potatoes are perfect to use.
Pot & amp Oil
Another very important aspect to keep in mind when making this recipe is the frying container. A heavy bottom pot is preferred to ensure that the oil won't burn during the frying but keep a constant temperature instead. Also, neutral, heat resistant vegetable oil is strongly recommended, best rapeseed oil as sunflower oil might influence the flavor. When frying donuts, one needs anywhere in between 250 & # 8211 500 ml of oil to the pot so they can cook evenly. The oil should be at 180-190 C hot before frying. If there is no thermometer one can simply test with a small piece of dough. If it immediately bubbles and starts frying, the oil is ready to use.
Not much to add here but best results will be given by white flour. Any would do. Whole wheat or rye can also be used but combined with white flour. So a 70% white flour to 30% whole wheat / rye formula would work beautifully.
Fluffy donuts easy to make
Recipe of fluffy donuts easy to make is part of childhood sweets, they are easy to make and very good, simple or stuffed.
Unfortunately, I rarely make them, because they are real caloric bombs, they are fried in oil, so they are less healthy. This is a guaranteed recipe, very fluffy and fragrant donuts come out.
Find below other donut recipes, at least as delicious as this recipe:
How long do we leave the donut dough to rise?
For the success of these French donuts, the dough must rise for at least 2 hours. Yes, I know it's a lot, but it's very important to respect the 2 hours to get the right texture. The donut beignets are cut into a square or rectangular shape, with the help of a knife or a cookie cutter. They can have any shape, you don't have to make them rectangular, but they can also be round, if it's easier for you. Once cut, fry the donuts in hot oil for a few minutes on both sides, until they turn golden on top.
The oil for these French donuts should be neither too hot nor too cold, but hot enough to fry the donuts evenly without burning them. If you have a thermometer, the oil should be 175-180 degrees Celsius. Leave the heat medium to low and do not rush them. The higher the fire, the more likely you are to burn them or remain untouched. Serve these donuts beignets powdered with sugar or glazed with jam, chocolate cream. Of course they can be filled with chocolate or various jams. Taste them hot and enjoy them! They are wonderful!
Donuts - Recipes
9. Drain on paper towels and toss with powdered sugar while warm. You can also skip the powdered sugar and fill them with your favorite jam.
Delicious and appetizing ..I like it.
I love you for posting this recipe :) I can't get enough of Gogosi but never made them myself. I will make some tonight. hope my kids love them as much as I did growing up. Your blog really means a lot to me because I came to the States when I was young and lost my mom when I was young, so I never had anyone teach me our traditional dishes. This is a treat for me to learn through your expertise. Thank you very much!
This isn & # 39t my mom & # 39s recipe. so, I am hoping you will like it. even more so, your kids. It would be wonderful for them to experience what we did :). I feel honored that you would consider making my recipe. You've been so sweet with your comments. I enjoy hearing from you :). I wish you success with the recipe. Have a nice day!
THANK YOU, THANK YOU, THANK YOU for posting a recipe for gogosi. yeay! I try to stay away from fried stuff too, but just knowing that recipe is on your blog is very comforting. like re-capturing a nostalgic childhood memory and holding it close. =)
Speranta, Sailaja and Ashleyta. Thank you for your lovely comments. I hope you enjoy the recipe.
Love these Donuts !! glory
Thank you for sharing your recipes! I am going to try to make these this weekend. How do you pronounce & quotGogosi & quot? Is that singular or plural?
Anon, I hope you will like the gogosi. plural and pronounced. Go-go-shhi. They are delicious filled or rolled in powdered sugar.
Thanks for stopping by.
Wonderful story and grate recipe, the best memories of childhood, Gogosi. Thank you!
Julia, Oh, I & # 39m glad you like the story as well as the recipe :). wonderful memories, for sure. Gogosi were such a treat growing up.
Thank you for stopping by, and have a great day!
Thank you so much for posting this recipe. I've been looking for a gogosi recipe, but every time I asked someone, I was told that they just put things together from memory. Can't wait to try it!
You are welcome, Lydia. I hope you enjoy it :)!
ellie, how much salt for this recipe? I & # 39m getting ready to make them, should I assume about 1 teaspoon? will let you know how they turn out. age
Adina, Ah, thanks for letting me know I omitted the salt in the recipe. Yes, 1 tsp should be just right. Though you could use a bit less if you like. say, 3/4 tsp or so. I'll make sure to include that in the ingredients.
I'm hoping you will enjoy the gogosi. and that they come out for you as well.
Oh my goodness! I am so happy I came across your website. I have found some recipes on your blog that my grandmother used to make during my childhood. I got so excited to see Sarmale and Supa de galuste! Then when I came across Gogosi, I started tearing up quickly. Made me feel closer to her. Thank you for posting these. I can't wait to make these dishes for my family. - Monia
Monia, I & # 39m so happy the Romanian recipes I & # 39ve posted have brought on good memories for you :). It's nice to remember those we love. even through the foods they made for us as children.
Now, after cooking and baking myself. I see how much love was put in preparing such dishes. Enjoy it even more! But it's nice to be able to replicate some of those dishes for our own families.
I sure hope your family enjoys your labor of love :). and thanks for stopping by and taking the time to comment. Have a great day!
Ellie, I have never been so successful in the kitchen as I am with your Romanian recipes. My husband was born in Romania and my mother in law always talks about all the food she used to eat, of course the few things she does here in the states are delicious but I am always looking for something new to make. I found your blog and your recipes have made my husband fall in love with me all over again and in law family share great memories. Thank you so much for that! Easter is soon on its way and I can’t wait to make this recipe! I know my family will enjoy them immensely. Keep up the good work! Thanks again! Kate
Aww, Kate. you simply brightened my day! Thanks so much for your kind comment. I really appreciate you taking the time to share your feedback. It means so much that I could be of help. so glad your family is enjoying your Romanian cooking! I & # 39m sure it & # 39s the love you are putting in the dishes that make them soo good :)! Glad you are bringing back lovely memories, it makes the dinner table that much more enjoyable.
I sure hope your family enjoys the gogosi as well.
Wishing you and your family a blessed Easter!
How much i love gogois. My makes them when she has time. I & # 39m a Romanian. Im visiting Romania this summer.
Narcisa, O, what Romanian doesn & # 39t like gogosi :).
It must be nice that you will be going to Romania this summer!
I & # 39m sure you will be having lots of opportunities to sample a variety of Romanian foods. including gogosi :)
Thanks for stopping by. and have fun in Romania!
Now I try them too, love your blog, I kiss you from California, I hope to succeed, because I'm still giving it to the bar with grams and cup. Finally in English.
Anon., Thank you, and I hope you succeeded :). I would really like it if you liked the donuts too. I'm glad I can be useful. I know how it is with grams, as it was hard for me at first. But know that grams is actually more accurate. sometimes it's worth the grams and the scale. Anyway, thank you very much for the comment. Have a nice day.
Ingredients for the fluffy donut recipe
- 500 g flour
- 250 ml of milk
- 50 g melted butter
- 40 g sugar
- 10 g dry yeast
- 2 eggs
- 1 yolk
- Vanilla essence (optional)
- Grated lemon peel
- orange peel
- A teaspoon of salt
Preparation for the Fluffy Donuts recipe, simple, traditional, step by step recipe
Put warm milk, sugar and dry yeast in a bowl. Mix with a whisk (or spoon) until the sugar has melted and the yeast has dissolved. Leave it for 10 minutes, when it started to froth on top (sign that the yeast is in action), add eggs + egg yolk (beaten a little with a fork), melted and cooled butter, lemon peel.
Mix a little then add sifted flour.
Homogenize everything with a spoon for about 10-15 minutes (the dough will be sticky, so it should be, no more flour is added).
Cover the bowl with foil and leave to rise for 40 minutes in a warm place.
Meanwhile, cut baking paper into square pieces and grease with oil.
After the dough has risen, grease your hands with oil (the dough will be sticky) and form balls as big as you want, put them on the baking sheets and flatten them a little.
Leave to rise for 20 minutes.
In a frying pan, put oil to heat and put the donuts lightly until they come off the paper, fry them over the right heat, always turning them from one side to the other until they turn brown.
Remove on kitchen paper to absorb excess oil.
Powder with sugar when cooled slightly.
The oil must have a constant temperature. If it is too hot, it will burn on top and will remain raw inside.
And & hellip if the fire is too weak & hellipabsorb too much oil and they will come out oily.
The donuts can be made without a hole in the middle, they can be filled with vanilla cream, chocolate, jam ... etc.
I sometimes mix sugar with cinnamon & hellip. They have a special aroma.
The dough can also be made with a food processor.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Fluffy donuts, simple, traditional recipe, step by step