Gogoși de post, Romanian fasting doughnuts

Name: Gogoși de post, Romanian fasting doughnuts
Ingredients: 500 g flour; 5 tablespoons sugar; 1/2 teaspoon salt; 5 g grated orange zest; 25 g fresh yeast; 200 ml mineral water; 100 ml oil; 1 l oil for frying; 30 g powdered sugar

Dessert - Gogoși de post, Romanian fasting doughnuts by Roberta K. - Recipia

Romanian fasting doughnuts are usually served warm, dusted with sugar, and the dough made with flour, yeast and mineral water is fried until golden patches appear. The inside stays fluffy, with a thin crust. I like them best while they’re still a little warm, with a light dusting of powdered sugar. Prep: 25 minutes. Cook: 24 minutes. Rest: 75 minutes. Total time: 124 minutes. Servings: 16. About 250 kcal and 4 g protein per serving.

Ingredients

500 g flour
5 tablespoons sugar
1/2 teaspoon salt
5 g grated orange zest
25 g fresh yeast
200 ml mineral water
100 ml oil
1 l oil for frying
30 g powdered sugar

Preparation

1. Mix the flour with the sugar, salt and grated orange zest. Make a well in the middle and dissolve the yeast in a little mineral water, taken from the 200 ml. Gradually pour in the remaining water and mix until you have a smooth, slightly sticky dough. 2. Knead the dough with 100 ml oil for 10 minutes, until it no longer sticks to your hands. Cover the bowl with a towel and leave the dough to rise for 60 minutes, until doubled in size. 3. Roll the dough out to an even thickness and cut out the shapes you like. I used a cup. Leave the shapes on the counter for another 15 minutes, until they puff up a little. 4. Heat the frying oil for 8 minutes over medium heat. Fry the doughnuts in a deep pool of oil, two at a time, for about 1 minute on each side, until golden. Work in batches; frying takes about 16 minutes in total. 5. Take out the doughnuts and dust them with powdered sugar while they’re warm.

Notes

If the dough still sticks after kneading, oil your hands lightly instead of adding lots of flour; otherwise, the doughnuts may turn out tougher. Grate only the orange part of the peel, as the white part can taste bitter. Smaller shapes brown faster, so keep a close eye on the first batch. Store the doughnuts in a sealed container in the refrigerator for up to 3 days. For a different flavor, mix 1/2 teaspoon cinnamon with the powdered sugar; the flour contains gluten. You can set them out alongside a cup of black tea.