Can I bake these instead of frying?
While traditionally fried, you could try baking them at 375°F (190°C) for 10-15 minutes, or until golden, but the texture will be different from the classic fried version.
BREAKFAST
Sweet Romanian Cheese Fritters (Gogoși cu Brânză) with Powdered Sugar
Indulge in these exquisite Romanian cheese fritters, known as Gogoși cu Brânză. Each bite offers a delightful combination of light, airy dough and a creamy, subtly sweet cheese filling, all generously finished with a dusting of powdered sugar. They're an ideal treat for breakfast or a sweet snack.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the drained cow's cheese, egg, granulated sugar, and vanilla extract. Mix well until smooth.
02
Stir in the baking soda, then gradually add the all-purpose flour, mixing until a soft, slightly sticky dough forms. Do not overmix.
03
Lightly flour a clean surface and your hands. Take small portions of dough, about 1 tablespoon each, and gently shape them into small, flattened discs or rings, about 1/2 inch thick.
04
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
05
Carefully place 3-4 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up.
06
Remove the fried doughnuts with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
07
While still warm, generously dust the Romanian Cheese Doughnuts with powdered sugar before serving.
About This Recipe
Indulge in these exquisite Romanian cheese fritters, known as Gogoși cu Brânză. Each bite offers a delightful combination of light, airy dough and a creamy, subtly sweet cheese filling, all generously finished with a dusting of powdered sugar. They're an ideal treat for breakfast or a sweet snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your cheese is well-drained to prevent a watery dough. For best results, use a kitchen thermometer to maintain the oil temperature; too low, and the doughnuts will be greasy; too high, and they'll burn outside before cooking inside.
Easy Substitutions
Ricotta cheese can be used in place of cow's cheese, though the texture will be slightly different. For a citrus note, add 1/2 teaspoon of lemon zest to the dough. If you don't have vanilla extract, a pinch of cinnamon can be a nice addition.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. Reheat briefly in a microwave or a warm oven for a softer texture, then re-dust with powdered sugar if desired.
Serving Suggestions
Serve these warm with a side of fresh fruit, a dollop of sour cream, or a spoonful of your favorite fruit jam. They also pair wonderfully with a cup of strong Romanian coffee or a glass of milk.
Common Mistakes
1. Overmixing the dough: This develops too much gluten, resulting in tough doughnuts. Mix just until combined. 2. Oil temperature too low: Doughnuts will absorb too much oil and become greasy. Maintain 350°F (175°C). 3. Oil temperature too high: Doughnuts will brown too quickly on the outside and remain raw inside. 4. Overcrowding the pot: This lowers the oil temperature and leads to uneven cooking. Fry in small batches. 5. Not draining the cheese: Excess moisture can make the dough too wet and difficult to handle.
Frequently Asked Questions
What kind of cheese is best?
Fresh cow's cheese (brânză de vaci) or farmer's cheese is ideal for its creamy texture and mild tang. Ricotta is a good substitute.
Can I prepare the dough ahead of time?
It's best to fry the doughnuts shortly after preparing the dough for optimal texture. However, you can prepare the cheese mixture a few hours in advance and add the baking soda and flour just before frying.
MORE TO KNOW
The key to light and fluffy Gogoși cu Brânză is not to overwork the dough. Mixing just until combined prevents gluten from developing too much, which can lead to tough doughnuts. The baking soda reacts with the acidity in the cheese, creating air pockets that contribute to their characteristic airy texture. If your dough is too sticky to handle, add a tiny bit more flour, but be careful not to add too much, as this will make the doughnuts dense. Shaping them into small, uniform pieces ensures even cooking.
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