Romanian Beignets–“Gogosi”

There is this amazing dessert dish called beignets down in New Orleans and it is probably made throughout the south. They are revered as being some of the best things you will ever eat and also moderately complicated to make. Recently I realized that my Romanian family has been making these beignets the whole time…just that we know them by a different name. In our family they were called “gogosi” a traditional Romanian sweet pastry that puffs up when you fry it. It also goes by the name “pancove” in some parts of Romania. I made some of these yummy things recently and decided to share our recipe with you. Despite what you might think, the recipe isn’t that hard so try your hand at them and let me know how they turn out for you all!


  • 500 g of flour
  • 120 g melted butter/margarine
  • 40 g instant yeast
  • 1 Tablespoon sugar
  • 1 Tablespoon rum
  • pinch of salt
  • 5 egg yolks
  • 350 mL of milk
  • powdered sugar


Dissolve the instant yeast in a cup with about 50 mL of milk and 1 Tablespoon of sugar. Whisk the egg yolks with the pinch of salt, then add the rest of the milk and the rum. In a large bowl, add the flour and the melted butter. On top of the flour add the egg yolk mixture and the instant yeast. Mix well and knead 2-3 minutes before setting aside and letting it rise for one hour.


Pour about a cup of oil into a pan for frying the gogosi. After the dough rises, split the dough into smaller parts and roll each out into finger-thick sheets. Cut out the “gogosi” with a large, round cookie cutter or cup and drop each into the frying pan. DSCF2195


Fry about one minute on each side then take out of the frying pan.


Top with powdered sugar. Enjoy!

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