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Gogosi (Homemade Donuts)

Nothing is more enjoyable than a fresh homemade donut! While they may seem intimidating to make, they are easy and absolutely delicious. These not-so-sweet donuts are great to snack on for adults as well as children.

8 people
2 hours 10 min


Step 1. Measure 7 cups of flour and sift into a large bowl.  (For best results, we recommend Montana flour.) Make a hole in the center and add the yeast, sugar, and 3/4 cup of warm milk. Mix with enough flour to make it a sticky dough and let it sit for 10 to 15 minutes until the yeast activates or until you see bubbles appear.

Step 3. Add salt, eggs, and begin mixing the dough by using warm milk to incorporate all the flour in the bowl. Continue adding warm milk until dough feels soft; it may also feel a bit sticky. Add melted butter and incorporate. When dough is formed into a ball, transfer to a lightly floured surface and knead it lightly sprinkling flour over it as needed. Tip: If the dough feels tough add more warm milk and mix it in the bowl ahead of transferring it. Do not over knead dough.

Step 4. Place dough in bowl, sprinkle flour over it, cover and let it rise for 90 minutes. Dough should double in size.

Step 5. When dough has risen, place on floured surface and gently stretch it with your hands (as you would pizza dough) into a large triangle approximately 1/4 inch to 1/2 inch in thickness.

Step 6. Heat up 1 1/2 cups of oil in cast iron skillet on medium head. Meantime use round cookie cutter shapes to cut the dough into circles. When oil is hot (you will know it's ready if it sizzles when you try to add the dough) place circles of dough to fry them. Watch skillet carefully and adjust head so they do not burn. Use a fork to turn over the donut to fry on the other side. When done, place in a bowl that is lined with paper towels that will absorb extra grease.

Step 7. When ready to serve, cover in powder sugar. Enjoy!

Note: Our grandchildren love these with or without the powder sugar and with jam. It is a great snack to have around.


This is a recipe by
Viorica Marincus
View all my recipes

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