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.
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