Gogoși: Romania's Traditional Fried Doughnuts Explained

Gogoși are Romania's answer to the doughnut: soft, golden pillows of fried dough, often dusted with powdered sugar or filled with sweet surprises. They are a staple of home baking, street fairs, and festive gatherings, loved by children and adults alike. Simple to make and endlessly adaptable, gogoși are a comforting treat that bridges everyday snacking and celebration.

What are gogoși?

Gogoși are a type of fried dough, similar to doughnuts found across Central and Eastern Europe. The dough is typically leavened with yeast or baking powder, then shaped into rounds or rings before being deep-fried until puffy and golden. Once fried, they are rolled in sugar, glazed, or filled with jam, chocolate, or sweet cheese. Their texture is light and airy on the inside, with a slightly crisp exterior.

How gogoși are made

The base is a simple dough of flour, eggs, milk, sugar, and a leavening agent. Yeast-raised versions require a short rising time, while quick versions use baking powder for immediate frying. The dough is rolled out and cut into circles, sometimes with a hole in the centre, then fried in hot oil until golden brown. The frying temperature is key: too low and the dough absorbs excess oil; too high and it browns before cooking through. After frying, gogoși are drained on paper towels and coated or filled while still warm.

Variations and fillings

The classic gogoși is simply dusted with powdered sugar or granulated sugar. However, many home cooks and bakers fill them with fruit jams, pastry cream, or chocolate spread. A popular variation is to fill them with sweetened fresh cheese, similar to a cheesecake filling. Some recipes flavour the dough with vanilla, lemon zest, or rum for extra aroma. Savoury versions are rare, but a sprinkle of cinnamon sugar is a common twist.

Serving and enjoying gogoși

Gogoși are best enjoyed fresh and warm, when the exterior is crisp and the interior soft. They are often served as a dessert, an afternoon snack with tea or coffee, or as a treat at birthday parties and church fairs. In Romania, they are a common sight at street food stalls during festivals and markets, where they are fried on the spot and handed over in paper bags. At home, they are a way to use simple pantry ingredients for a satisfying sweet.

Tips for making perfect gogoși at home

For light and fluffy gogoși, ensure your yeast is fresh and your oil is at the right temperature (around 180°C). Use a neutral oil with a high smoke point, such as sunflower or canola. Avoid overcrowding the pan, as this lowers the oil temperature and makes the doughnuts greasy. If filling, use a piping bag with a long nozzle to inject jam or cream after frying. Roll in sugar while still warm so it sticks. Leftovers can be reheated briefly in the oven, but they are never as good as fresh.