Gogoșar

Instructions

1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar and let it rest for 10 minutes until the surface foams.
2. Mix the flour, the remaining sugar and the salt. Add the milk-yeast mixture, the egg, the melted butter and the vanilla, then knead for 10 minutes until you get a soft, elastic dough.
3. Cover and let it rise for 1 hour in a warm place, until doubled in volume.
4. Punch the dough down, divide it into balls of about 50 g and flatten each one into a disc. Place a teaspoon of jam in the centre.
5. Close by pinching the edges to form a sealed ball, then place them on a floured cloth and let them rise for another 30 minutes.
6. Heat the oil to 170 °C in a large pan. Drop the gogoșari seam side down and fry 3 to 4 minutes per side, until golden brown.
7. Drain on paper towels and dust with icing sugar if you like. Serve lukewarm.