Fried dough is a popular desert in Romania, easy to make and rewarding, called in Romanian 'gogosi'. It is associated with some traditional celebrations in the countryside, such as the beginning of Lent. Most often fried dough is in the shape of fist sized balls that have a fluffy and airy consistency. To make this recipe, you need half a kg of all purpose flour, a bit of oil, dried or fresh yeast, sugar, a pinch of salt, and frying oil. Mix the flour with two or three tablespoons of sugar, a pinch of salt, and the yeast. Mix in a bit of lukewarm water, and knead until it comes together in a sticky dough. Add a bit of oil and continue kneading until it no longer sticks to the hand. Leave the dough in the bowl you made it in, covered with a tea towel, to rise to your desired consistency. Usually the dough is scooped up with a tablespoon and dropped in hot oil to fry. After cooking, leave to drain, then douse in confectionery sugar.
Another popular preparation is called scovergi, which are also made of risen dough, but are made in random shapes by stretching the dough. They can also be served doused in powdered sugar, but can also be dipped in jam or honey. One popular variation is the savory kind, where the dough is stuffed with cream cheese mixed with fresh dill. The dough is stretched by hand, with a dollop of the cheese mix dropped in the middle, then pressed together and deep fried. They are typical of Transylvanian Hungarian cooking, and are known as 'langos', and are distinctive by being much larger in size.
Another popular recipe is crunchy crackers that funnily enough in Romanian are called 'little lies', for reasons that are hard to fathom. It is another very simple dough, for which you need 4 egg yolks, a quarter of a kg of flour, a tablespoon of sugar or a small bag of vanilla sugar, a bit of essence of rum, and a pinch of salt. This is not a risen dough, therefore no yeast is necessary. They get folded into funny shapes and deep fried to a crunchy crust. Enjoy!