Marianti Antoanela Conțolencu, host of a local gastronomic point in Caraorman (Tulcea county), offers a traditional post-style donut recipe inherited from her mother. This dessert can be consumed during fasting periods due to its composition without milk and eggs. The specific feature of the post-style donut recipe from the Danube Delta lies in the very soft dough, which is not kneaded until firm but mixed only until it takes on a creamy consistency, then shaped using a spoon. Preparation begins by mixing flour with a pinch of salt, distributed evenly. Separately, dry yeast is dissolved in warm water (from the total of 900 ml specified), along with three tablespoons of sugar. The yeast liquid mixture is poured over the flour. The rest of the warm water is gradually added, stirring with a whisk until an extremely soft dough is obtained, with a consistency similar to cream. The dough is covered and left to rise for about an hour, until its volume increases and becomes airy. The donuts are fried in a generous amount of well-heated oil. The dough is scooped with a spoon that is dipped in water before each use to prevent sticking. The donuts are fried until golden brown, then placed on a plate lined with paper towel to remove excess oil. Serving can be simple, with powdered sugar, or alongside jam. The secret to the fluffy donuts from the Danube Delta does not lie in any special ingredient, but rather in the preparation technique. According to the hostess from Caraorman, the soft dough and leavening process are essential for achieving a fluffy texture. Frying in sufficient hot oil ensures a golden crust, protecting the inside from remaining raw. A practical rule is to dip the spoon in water before scooping the dough, facilitating its transfer into the oil without adhesion. At the local gastronomic point in Caraorman, donuts are served alongside traditional fish dishes, such as smoked catfish or fried fish; the family manages the venue using local products and homemade recipes. [1]
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