Unlike most of their International counterparts, the Berliner, the beignet or the doughnut (just to name a few), my recipe for Romanian traditional gogoși take little time to make and they’re not made from risen dough, as there’s no yeast and no butter, for that matter. I like to have mine simply powdered with sanding sugar and smeared in home-made jam or even chocolate spread. If you want to go the extra mile, you could stuff yours with jam or chocolate spread, then sprinkle with sanding sugar. Either way, this makes for a quick and delicious sweet snack or dessert. To me, it’s also quite childhood evoking and since doughnuts exist in almost all cultures in one form or another, I think they do the trick for almost anyone. Plainly put, they're sugary, deep-fried delight. —East of Kitchen
In a medium bowl, sieve in the flour and the baking powder. In the bowl of your stand mixer or in a large bowl, with the aid of a handheld mixer, beat the yoghurt and the egg. Add the flour and the baking powder, then the orange zest and the vanilla. Beat well until you obtain a soft and loose composition. Cover with cling film and chill in the fridge for 30 minutes.
Heat the oil in a large saucepan set over medium heat and once it’s really hot, start taking spoonfuls of the composition and release them into the hot oil. Fry them until they are golden-brown, flipping once, about 2-3 minutes on each side, with the aid of two forks. Remove the gogosi and place them on a plate that’s been lined with kitchen paper.
Stuff them with jam or chocolate spread or just sprinkle them with sanding sugar and serve them plain or alongside jam or chocolate spread.