Cinnamon Sugar Yogurt Doughnuts
Light, lemony donuts—adapted from Irina Georgescu’s recipe for gogoși rapide—that come together in no time and disappear just as fast.
- MakesMakes about 20 doughnuts
- Cook Time40 minutes
- 6
These light, lemony doughnuts are our adaptation of a recipe for gogoși rapide from “Tava” by Irina Georgescu. She explains that they are a quick and easy baking powder-leavened version of Romanian gogoși, doughnuts that are made with yeasted dough that is rolled out and cut. The batter requires only a couple bowls for mixing, then 2-tablespoon portions are dropped into hot oil and fried until deep golden brown. (The simplest way to portion the batter is with a spring-loaded ice cream scoop, but in a pinch, 2 soupspoons work.) The doughnuts are fantastic simply tossed with cinnamon sugar, but serving them with cherry jam and crème fraîche is a flourish that makes them similar to papanași, a Romanian dessert of fried cheese-enriched dough topped with spoonfuls of fruit jam and smetana (a type of soured cream).
Don’t substitute regular yogurt, or the batter will be too thin. Greek yogurt, which is thicker because it is lower in moisture, is the type to use. Also, don’t drop the doughnuts straight from the oil into the cinnamon sugar, otherwise the sugar will clump up. But don’t wait until the doughnuts are fully cooled, either, or the sugar won’t stick.
Step 1
In a large bowl, whisk together the flour, 107 grams (½ cup) of the sugar, the baking powder and salt. In a medium bowl, whisk the eggs, then add the yogurt, milk, lemon zest and almond extract; whisk until well combined. Add the yogurt mixture to the dry ingredients and stir until just smooth; do not overmix. The batter will be thick and scoopable.
Step 2
Pour the oil into a large Dutch oven (it should reach a depth of about 1 inch) and heat over medium-high to 350°F. Meanwhile, set a wire rack in a rimmed baking sheet and set near the stove. In a medium bowl, whisk together the remaining 107 grams (½ cup) sugar and cinnamon.
Step 3
When the oil reaches 350°F, working quickly, use a spring-loaded scoop or a soupspoon to scoop up about 2 tablespoons of batter and, holding the scoop or spoon just above the surface of the oil to prevent splashing, carefully release the batter by either squeezing the handle of the scoop or pushing it off with a second spoon. Repeat until you have used half of the batter (or have formed about 10 doughnuts), but do not overcrowd the pot. Fry until the doughnuts are deep golden brown on all sides, 3 to 4 minutes; they will flip as they cook (if they do not, gently turn them with 2 forks). Adjust the heat as needed to maintain an oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the doughnuts to the prepared rack. Fry the remaining batter in the same way.
Step 4
Toss the warm doughnuts a few at a time in the cinnamon sugar until fully coated. Serve warm or at room temperature, with jam and crème fraîche (if desired).
