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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Lapte (cald) &#8211; 100 ml</p>
<p>Chefir &#8211; 200 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Drojdie &#8211; 6 g uscata sau 18 g proaspata</p>
<p>Ou &#8211; 1 buc.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Zahar &#8211; 50 g sau dupa gust</p>
<p>Zahar vanilat &#8211; optional pentru aroma</p>
<p>Sare &#8211; un praf</p>
<p>Faina &#8211; 450-480 g</p>
<p>Ulei vegetal &#8211; 1 lingura pentru framantarea aluatului</p>
<p>Ulei vegetal pentru prajit &#8211; 120-150 ml (in functie de marimea tigaii).</p>
<p><img class="alignnone size-full wp-image-27118" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-pufoase.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Intr-un recipient separat, dizolvati drojdia in lapte cald.</p>
<p>Se lasa deoparte deocamdata.</p>
<p>Se toarna chefir in bol, se adauga ou, zahar, sare, zahar vanilat (optional) si se amesteca totul bine cu un tel sau doar cu o lingura.</p>
<p>Acum turnati lapte in masa rezultata, cu drojdia dizolvata.</p>
<p>Amestecam.</p>
<p>Incepeti sa adaugati faina in portii mici.</p>
<p>Framantati un aluat foarte moale.</p>
<p>Se va lipi de mainile tale.</p>
<p>Nu trebuie sa completati cu faina, doar luati putin ulei vegetal, sa va ungeti mainile sau sa-l turnati picatura cu picatura sub aluat si sa framantati pana devine omogen si elastic.</p>
<p>Acoperim aluatul sa nu se intempereze si il punem o ora si jumatate intr-un loc cald la dospit.</p>
<p>Pudrati usor aluatul crescut cu faina si intindeti-l intr-un strat de aproximativ 4-5 mm grosime.</p>
<p>Taiati gogosi.</p>
<p>Eu folosesc o matrita rotunda obisnuita cu diametrul de 6 cm, dar marimea o puteti face cum doriti(dimensiunea unui pahar).</p>
<p><img class="alignnone size-full wp-image-21235" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-aluat.jpg" alt="" width="740" height="416" /></p>
<p>Astfel de gogosi se pot face si fara gauri, dar tot mie imi plac mai mult cu gauri in mijloc si le decupez cu duza de punga de patiserie.</p>
<p><img class="alignnone size-full wp-image-21236" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi.jpg" alt="" width="737" height="412" /></p>
<p>Lasam gogosile formate sa creasca, 20-25 de minute.</p>
<p>Intr-un vas convenabil (eu am o tigaie mare), se incalzeste uleiul.</p>
<p>Cantitatea de ulei va depinde de cat de mare este recipientul dvs.</p>
<p>Dar retineti ca gogosile vor fi pufoase daca sunt bine inmuiate in ulei.</p>
<p><img class="alignnone wp-image-21237" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-prajite.jpg" alt="" width="737" height="406" /></p>
<p>Inmuiati gogosile in ulei incins, prajiti pe ambele parti pana se rumenesc.</p>
<p><img class="alignnone wp-image-21238" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-prajite-in-ulei.jpg" alt="" width="738" height="411" /></p>
<p>Focul este mediu sau usor sub medie.</p>
<p>Asez gogosile terminate pe o tava tapetata cu prosoape de hartie pentru a absorbi excesul de ulei.</p>
<p><img class="alignnone size-full wp-image-21239" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-scurse-de-ulei.jpg" alt="" width="740" height="416" /></p>
<p>Tavalesc gogosile finite cu zahar fin sau zahar pudra.</p>
<p><img class="alignnone size-full wp-image-21240" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-cu-zahar.jpg" alt="" width="742" height="416" /></p>
<p>Gogosile sunt delicioase de la sine, fara topping.</p>
<p><img class="alignnone wp-image-21244" src="https://bucatarianoastra.online/wp-content/uploads/2023/02/gogosi-pufoase.jpg" alt="" width="741" height="412" /></p>
<p>Pofta buna!</p>

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