French-Style Gogoşi: Romanian Doughnuts with Lemon Crème
These gogoşi are my favorite bridge between Romanian comfort and French finesse — an enriched, brioche-like dough that yields light, puffy doughnuts with a fine crumb. I use a classic French approach for the pastry cream (crème pâtissière) so the filling is silky and fragrant with lemon and vanilla.
You’ll be charmed by the contrast: a delicate, golden exterior dusted with powdered sugar and a luminous lemon-vanilla center. They’re perfect for a leisurely weekend breakfast or an elegant dessert at a relaxed dinner party.
Nutrition (per serving)
Directions
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1
Bloom the yeast: stir yeast and 1 tsp sugar into the warm milk and let sit 5–10 minutes until foamy.
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2
Make the dough: in a large bowl, whisk flour, remaining sugar, salt, and lemon zest. Add yeast mixture, eggs, and softened butter. Mix and knead (stand mixer with dough hook or by hand) until smooth and elastic, about 6–8 minutes.
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3
First rise: place dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled, about 60 minutes.
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4
While dough rises, make crème pâtissière: heat 1 cup milk until just simmering. Whisk egg yolks, 1/4 cup sugar, and cornstarch until pale. Temper the hot milk into yolks slowly, return mixture to saucepan, and cook over medium-low, whisking until thickened. Remove from heat, stir in butter, vanilla, and a pinch of salt. Chill covered until cold.
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5
Shape the gogoşi: gently deflate the risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 2 oz each) and shape into smooth rounds. Place on a baking sheet, cover, and let rest 20–30 minutes for a short second rise.
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6
Heat oil to 350°F (175°C) in a heavy pot or deep fryer and maintain consistent temperature for even frying.
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7
Fry: working in batches, gently lower dough rounds into the oil and fry 1½–2 minutes per side until golden and puffed. Use a slotted spoon to turn and remove. Drain on a wire rack set over a baking sheet.
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8
Fill: transfer cooled crème pâtissière to a piping bag fitted with a small round tip. Insert tip into the side of each doughnut and pipe about 1–2 tbsp of cream into each until slightly domed.
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9
Dust and serve: generously dust with powdered sugar and serve warm or at room temperature. Leftovers keep covered in the fridge for 2 days; reheat gently before serving.
Ingredients
- All-purpose flour:4 cups
- Warm whole milk (for dough):1/2 cup
- Active dry yeast:2 1/4 tsp
- Granulated sugar (dough):1/3 cup
- Large eggs:2 pieces
- Unsalted butter, softened:4 tbsp
- Kosher salt:1 tsp
- Lemon zest:1 tsp
- Vegetable oil (for frying):2-3 cups
- Powdered sugar (for dusting):1 cup
- Whole milk (for crème pâtissière):1 cup
- Granulated sugar (crème):1/4 cup
- Large egg yolks:3 pieces
- Cornstarch:2 tbsp
- Unsalted butter (crème):1 tbsp
- Pure vanilla extract:1 tsp
- Salt (pinch for crème):1 pinch
Tips & Notes
- Keep the oil temperature steady (around 350°F) — too hot will brown the outside before the middle cooks.
- If you don’t have a thermometer, test oil with a small piece of dough: it should sizzle and rise steadily without burning.
- Chill the pastry cream well so it sets firm enough to pipe without bursting the doughnuts.
