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Cinnamon Sugar Yogurt Doughnuts
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).
grams (2½ cups) all-purpose flour
grams (1 cup) white sugar, divided
01In a large bowl, whisk together the flour, 107 grams (½ cup) of the sugar, the baking powder and salt. In a medium bowl, whisk the eggs, then add the yogurt, milk, lemon zest and almond extract; whisk until well combined. Add the yogurt mixture to the dry ingredients and stir until just smooth; do not overmix. The batter will be thick and scoopable.
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