Gluten-Free Gogoși: French-Style Mini Filled Doughnuts
Gogosi Cookies
Light, pillowy Romanian gogoși reimagined in French style—gluten-free fried puffs filled with jam.
Nutrition (per serving)
These gluten-free gogoși are a joyful mash-up: the beloved Romanian fried doughnut (gogoși) dressed with a French sensibility — light, slightly airy dough, delicate vanilla, and a classic jam or pastry cream filling. They fry up with a thin, golden crust and a tender interior that takes a dusting of powdered sugar beautifully.
I love serving them warm with a little jam syringe on the side so guests can fill their own — it feels playful and a touch elegant. The recipe uses a reliable gluten-free 1:1 flour blend and simple techniques so you can make crisp, pillowy doughnuts at home without gluten.
Ingredients
- Gluten-free all-purpose flour (1:1 blend, with xanthan):1 1/2 cups
- Instant yeast:2 1/4 tsp
- Granulated sugar:3 tbsp
- Warm milk (about 110°F):3/4 cup
- Large egg:1 large
- Unsalted butter, melted:2 tbsp
- Vanilla extract:1 tsp
- Salt:1/2 tsp
- Vegetable oil (for frying):2 cups
- Raspberry or apricot jam (for filling):1 cup
- Powdered sugar (for dusting):1/3 cup
Instructions
-
In a small bowl, whisk the warm milk with the yeast and 1 tsp sugar. Let sit 5–8 minutes until foamy.
-
In a large bowl, combine the gluten-free flour, remaining sugar, and salt. Whisk to blend.
-
Whisk the egg, melted butter, and vanilla into the milk-yeast mixture. Add the wet ingredients to the dry and stir until a soft, slightly sticky dough forms. If dough is too dry, add up to 1 tbsp warm milk.
-
Cover the bowl with plastic wrap or a towel and let the dough rise in a warm spot for 45–60 minutes until slightly puffed (it may not double like wheat dough but should look airy).
-
Line a baking sheet with parchment and sprinkle with a little flour. Using two spoons or a small ice-cream scoop (about 1.5 tbsp), portion dough onto the sheet about 1 inch apart. Cover and let rest 15 minutes.
-
In a heavy, deep skillet or Dutch oven, heat the oil to 350°F (use a thermometer). Fry 3–4 dough balls at a time, turning after 1–2 minutes, until golden brown on all sides, about 3–4 minutes total. Adjust heat to keep oil near 325–350°F.
-
Transfer fried gogoși to a rack set over paper towels to drain. Cool 5 minutes, then dust generously with powdered sugar.
-
Fill a piping bag fitted with a small round tip (or use a small syringe) with jam. Poke a hole in the side of each warm doughnut and gently fill with about 1 tsp jam. Serve warm.
Tips & Notes
- Use a digital thermometer for steady oil temperature—too hot browns the outside before the center cooks.
- If your gluten-free flour blend lacks xanthan, add 1/2 tsp xanthan gum to help the dough hold shape.
- Work in small batches when frying to keep oil temperature steady and avoid overcrowding the pan.
- For a French twist, fill some with pastry cream instead of jam and finish with a light dusting of powdered sugar.
