"The last warm doughnuts "

(for English version, scroll down the page)

Un telegrafist si-un ziarist si.... ziarist si iar telegrafist facind jurnalul unui resbel in care ghiuleaua spulbera magistral ceasca de cafea a lui Hogea din Vidin, ca sa nu mai vorbim de luleaua ciubucului cadiului. Aflam si de sedinta parlamentului in care se discuta despre ghiulelele care nu bat la tinta si nu explodeaza iar ministrul de resbel habar n-are de ce. Ne mai tine cu sufletul la gura in legatura cu bataia dintre un birjar si-un calfa turc si-ale lor donite cu braga, ca sa nu mai vorbim despre ieftinirea zaharului de la 2 franci si jumatate la 75 de bani ocaua si asta, numai datorita bombardarii portului Mizil cu capatini de zahar englezesc... Domle...astea-s ultimele gogosi calde, semnate de Nenea Iancu !

Citesc si rid si citesc si iar rid. 
Dar, putina literatura si istorie nu strica asa ca... Specialitate romaneasca asemanatoare americanelor doughnuts, atita doar ca sunt fara gaura in mijloc. Pot fi umpluti cu gem sau ciocolata rezultind, nimic altceva decit un desert mai mult decit pacatos si tentant.
Gogosii au fost facuti in  Romania inca din perioada de dominatie a Imperiului Roman, reteta acestora, Aliter dulcia  fiind creata de Apicius si constind dintr-un amestec de ierburi amare (rue) specifice zonei mediteranee, coapte sub forma unei tarte dense sau sub forma unor sfere (bile) care erau fierte. La final erau stropite din belsug cu miere, nuci zdrobite si piper negru macinat. Nu-i asa ca suna al naibii de tentant si pacatos ?
Da' eu de ce n-as face niste gogosi calde ? Si-am facut gogosile fara oua, din pura neatentie, fara vreun gind anume de-a face acele gogosi de post dar, au iesit....atit de bune si de pufoase!

Ingrediente:
cam 500 gr faina (poate ceva mai mult, depinde de faina folosita; 
daca este nevoie se mai poate adauga)
1 pachet de drojdie uscata (10 gr),rehidratata in laptele caldut de mai jos
150-200 ml lapte caldut(poate fi folosit si-un iaurt simplu)
2 l-ri zahar
2 oua (de care eu am uitat)
4 l-ri ulei de masline
extract de vanilie
o priza de sare
Se framinta un aluat care trebuie sa aiba consitenta lobului urechii (asta e etalonul la care eu ma raportez atunci cind fac aluaturi) sau,  pina cind aluatul se dezlipeste de vas si de miini. Se pudreaza cu faina si se lasa la cald pina-si dubleaza volumul. Se rastoarna apoi pe o planseta pudrata cu faina, se intinde o foaie grosuta . Se decupeaza din aluat gogosii ajutindu-ne de un pahar sau de o cana cu marginile ceva mai subtiri. Din cind in cind se mai inmoaie in faina marginile canii. 
Gogosii se pun pe un servet pudrat cu faina lasindu-i sa mai creasca, acoperiti fiind cu un servet. Se coc apoi in ulei incins, pe ambele parti, intr-un vas acoperit cu capac. Se scot pe un servet de hirtie apoi se tavalesc prin zahar pudra amestecat cu vanilie si scortisoara.

    The last warm doughnuts

Gogoși are a sweet traditional pastries to Romanian cuisine similar to doughnuts but without holes. Usually gogoși is a deep-fried piece of dough shaped into a flattened sphere in oil like a pancake, with no hole, and are stuffed with chocolate, or filled with jam (strawberry, apricot or magiun, a kind of thick, no sugar plum jam), cheese like urdă or other filling. It's the most famous dessert in Romania. They may be covered with powdered sugar. That speciality is incredibly tempting! So sinfully !
Gogoşi have been made in Romania since Classical antiquity, when Romania was a province of the Roman Empire. The first recipe of donuts, the Aliter dulcia, have been created by Apicius in his collection of Roman cookery recipes: the De re coquinaria.
Till 500 BC (maybe!) a recipe(from many) for Aliter dulcia is a recipe of a traditional sweet dish that was baked as a cake or shaped into balls, steamed or boiled before being drenched in honey and sprinkled with nuts and black pepper. The original recipe calls for the use of rue, a herb that grows around the Mediterranean and southwest Asia.It could be made from any other bitter  herb.
Why "The last warm doughnuts?" Because this is a political writing, a pamphlet (as a press review), a parody of a social-political scene of Romania, belonging to Ion Luca Caragiale. I.L. Caragiale is a very well known playwriter, novelist, pamphleteer, poet, writer, theater director, Romanian political commentator and journalist .
Now, let's make Romanian gogoși.

Ingredients:
about 500 gr flour (maybe a little more, depending on the flour you used, if needed, it can be added)
1 pack. of dry yeast (10 g), rehydrated in that warm milk below
150-200 ml warm milk (can be used a plain yogurt too)
2 tbs of sugar
2 eggs ( I simply forgot of them so, you can ignore eggs from recipe too)
4 tbs of olive oil
vanilla extract
a pinch of salt
Mix all the ingredients and knead the dough. It should have a consistency of the ear lobe (this is a standard to which I report when I make doughs) or until the dough separates the container or hands. Powdered with flour and let it warm up, and doubled in volume. Then upside down it on a board dusted with flour, rolling it ina  thick sheet .
Cut from the dough gogosi, helping us by a glass or a cup with a thinner edges. From time to time, dipp the edges  of cup into flour . Put them on a cloth powdered with flour letting them improve their size, being covered with a napkin . Then bake them in hot oil on both sides, in a covered pot with a lid. Remove gogosi to a paper towel then rolled them in powdered sugar mixed with vanilla and grounded cinnamon.

Enjoy !