European Doughnuts (Gogosi, Paczki)

We have a different doughnut in Eastern Europe than what people are familiar with in the US. I also think its much more delicious but you’ll have to try it to find out.


  • 6 cups flour
  • 1/3 cups sugar
  • ¼ cups melted butter
  • 4 egg yolks
  • 3 TBS dry yeast
  • ½ teaspoon salt
  • 1/2 cups rum
  • 1 TBS oil
  • 1 TBS vanilla essence
  • 1 1/2 cups warm milk
  • ½ gallons oil for frying the doughnuts
  • Confectioner’s sugar to dust the doughnuts


  • Mix the yeast with 2-3 TBS flour and 1/2 cups warm milk and set aside to rise (1)
  • Mix the egg yolks, salt, and sugar (2)
  • Add (1) and (2) mixtures over 4 cups of flour and start kneading the dough, add the milk gradually. Add the vanilla. Keep kneading the dough until it doesn’t stick to your hands
  • Add the melted butter, the oil, and rum and knead the dough until everything is incorporated
  • Dust flour over the dough, cover it and let it rise for about 1 hour
  • Once it doubled its size, knead the dough for few more minutes and then roll the dough in a ½” thick sheet
  • Take a glass, deep the edge in flour and cut rounds
  • Heat oil and fry the doughnuts until golden on each side
  • Drain on paper towel and dust with confectioner’s sugar


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