De suflet, Rapide

Gogosi simple

302 comentarii

Sa tot fie cateva saptamani bune de cand imi este super pofta de gogosi. Dar nu de orice gogosi! Imi e pofta de cele pe care ni le facea mama: taiate cu paharul, prajite in baie de ulei, umflate si cu gaura in interior, apoi date prin zahar pudra amstecat cu vanilie. Gogosile la care visam eu erau cele din aluat usor, care dupa prajire deveaneau usor crocante.

Dupa ce am visat saptamani bune, am pus mana pe telefon si am sunat-o pe mama, careia i-am explicat exact la ce gogosi visez. Bineintles ca si-a dat seama din prima si mi-a si zis reteta, de altfel, foarte simpla.

Pentru a se umfla tare si pentru a avea crusta, aluatul trebuie sa fie cat mai moale si usor, asa ca sa nu va mirati daca pe lista ingredientelor nu veti vedea ou, unt sau zahar. Varianta de aluat indulcit si mai gras este pentru gogosi pufoase, daaar, fara gaura mare in mijloc. Ati inteles voi problema mea: crocante la exterior si goale in interior. Practic niste baloane din aluat, crocante si date prin zahar.

Nu mai lungesc voorba, pe Instagram v-am aratat deja cum au iesit si m-ati bombardat cu mesaje, asa ca nu mi-a ramasa decat sa le pozez si sa scriu reteta. Ce nu fac eu pentru citiorii mei?! Chiar si duminica. 😉

Ingrediente (pentru~30 buc):

500 g faina alba de grau

100 ml lapte caldut (animal sau vegetal)

150 ml apa minerala

50 ml ulei

Coaja unei lamai sau a unei portocale sau 1 lingurita esenta naturala de portocala/lamaie

1 lingurita extract de vanilie

25 g drojdie proaspata (mie imi place drojdia Secretul bunicii, cea in hartie galbena – (pun ½ pachet)

1 lingurita de zahar

½ lingurita de sare

Extra:

Minim 500 ml ulei pentru prajit

Posibil extra ulei pentru framantat (eu am folosit de floarea soarelui)

Pentru pudrat:

150 g zahar pudra

2 plicuri de zahar vanilat Burbon

Cum prodecam:

Intr-un bol mic punem drojdia, lingurita de zahar, 3 linguri se apa si, cu ajutorul unei furculite, amestecam

Punem bolul intr-un loc calduros pana cand drojdia se activeaza – vom sti ca drojdia este activa cand se umfla si se formeaza o spuma aerata

Intr-un bol incapator cernem faina (obligatoriu) – rolul cernerii fainii este acela de a o aera, astfel aluatul va deveni pufor. Bineinteles, vom cerne si evetualele gunoaie

Adaugam sarea si o amestecam cu faina, apoi facem un orificiu in mijlocul acesteia

Adaugam toate lichidele in locasul special creat in faina (inclusiv esentele si/sau coaja de portocala si cei 50 ml de ulei), apoi adaugam drojdia activata

Incepem sa framantam pana obtinem un luat lipicios, apoi il transferam pe un blat pe care am pus in prealabil ulei

Framantam 12-15 minute pana obtinem un aluat elastic pe care, daca il formam intr-o bila si presam pe suprafata acesteia, aluatul revine la forma initiala

Punem in bol 2 linguri de ulei, adaugam aluatul si il ungem bine cu uleiul din bol

Acoperim bolul cu o folie de plastic, apoi il dam la loc calduros si lasam aluatul la dospit o ora – o ora jumatate sau pana cand isi dubleza volumul

Dupa dospire, impartim aluatul in doua

Ungem bine cu ulei  suprafata de lucru si un sucitor

Intindem aluatul intr-o foaie de ~30/40 cm cu o grosime de ½ cm (daca intindem aluatul subtire, vom obtine gogosi umflate, cu crusta mai crocanta. Daca il intindem mai gros – 1 cm – vom obtine gogosi mai pufoase)

Decupam gogosile cu ajutorul unui pahar de dimesniunile pe care le dorim

Decupam toate gogosile din bucata de aluat, abia apoi incepem sa le prajim

Prajim gogosile in baie de ulei bine incins

Stim ca sunt facute cand devin aurii-maronii si pe parti nu se mai fac bulbuci mari

Scoatem gogosile intr-un bol in care am pus cateva prosoape de hartie pentru a absorbi excesul de ulei

Intr-o farfurie adanca amestecam zaharul pudra cu cel vanilat si tavalim gogosile prin zahar cat sunt calde

Le savuram cu pofta

Nota:

Pentru a se pastra proaspete, dupa ce se racesc acoperim vasul cu folie de plastic si il lasam la temperatura camerei.

A doua zi nu vor fi la fel de crocante si fragede, insa vor fi moi. Numai bune de mancat simple sau cu lapte.

 

Faceti gogosi si bucurati-va de viata!

Cu drag, Praji.

Prăji

Numele meu este Mihaela (Sava), dar toata lumea imi spune Prajiturela sau Praji. Am 33 de ani si din 2012 impartasesc cu voi retete, amintiri si ganduri bune, pe laprajiturela.ro si lapraji.ro

poate iti place si

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