Name: Guyanese Gojas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Yield: 6
Ingredients: For the goja dough -; 2 cups (240g) all-purpose flour -; 2 teaspoons (8g) granulated sugar -; 1/2 teaspoon (2g) instant yeast -; 2 tablespoons diced cold butter or vegetable shortening -; 1 cup cold whole milk -; 1 tablespoon (15g) all-purpose flour, to sprinkle while kneading -; 1/8 teaspoon neutral cooking oil, such as canola or vegetable for rubbing the dough ball -; For the goja filling -; 2 cups sweetened flaked coconut -; 1/2 teaspoon ground cinnamon -; 1/2 teaspoon freshly grated nutmeg -; 1 tablespoon light brown sugar -; 1 tablespoon fresh grated ginger -; 2 tablespoons water -; 2 tablespoons melted butter -; 2 teaspoons vanilla extract -; 2 tablespoons neutral cooking oil such as canola or vegetable, for cooking filling -; 1/4 cup raisins -; 2 tablespoons water, for cooking filling -; For shaping and frying the gojas -; 1/4 cup water, for sealing the pastry -; 1/4 cup (34g) all-purpose flour, for crimping the gojas -; 3 cups canola or vegetable oil, for frying -

Recipe information

Cooking:

1 hour 5 min.

Servings per container:

Source:

More details

Ingredients for - Guyanese Gojas

1. For the goja dough -

2. 2 cups (240g) all-purpose flour -

3. 2 teaspoons (8g) granulated sugar -

4. 1/2 teaspoon (2g) instant yeast -

5. 2 tablespoons diced cold butter or vegetable shortening -

6. 1 cup cold whole milk -

7. 1 tablespoon (15g) all-purpose flour, to sprinkle while kneading -

8. 1/8 teaspoon neutral cooking oil, such as canola or vegetable for rubbing the dough ball -

9. For the goja filling -

10. 2 cups sweetened flaked coconut -

11. 1/2 teaspoon ground cinnamon -

12. 1/2 teaspoon freshly grated nutmeg -

13. 1 tablespoon light brown sugar -

14. 1 tablespoon fresh grated ginger -

15. 2 tablespoons water -

16. 2 tablespoons melted butter -

17. 2 teaspoons vanilla extract -

18. 2 tablespoons neutral cooking oil such as canola or vegetable, for cooking filling -

19. 1/4 cup raisins -

20. 2 tablespoons water, for cooking filling -

21. For shaping and frying the gojas -

22. 1/4 cup water, for sealing the pastry -

23. 1/4 cup (34g) all-purpose flour, for crimping the gojas -

24. 3 cups canola or vegetable oil, for frying -

How to cook deliciously - Guyanese Gojas

1. Stage

Combine the dry ingredients : In a large bowl, combine the flour, sugar, and yeast. Add the butter. Using your hands or fingertips, rub the butter into flour until a coarse meal forms.

2. Stage

Pour milk into bowl: Make a well in the center of the bowl, pour in the milk. Using a rubber spatula, stir until the dough forms. At this point, the dough will be a little sticky, sprinkle 1 tablespoon flour on the dough and knead it into dough with your hands in the bowl until the dough is no longer sticky.

3. Stage

Set dough aside to rest: Rub the top of the dough with the oil and cover with a damp paper towel. Set aside for 15 to 20 minutes.

4. Stage

Make the filling: In the bowl of your food processor, add the coconut, cinnamon, nutmeg, brown sugar, ginger, water, butter, and vanilla. Pulse on high until coconut becomes fine and pasty.

5. Stage

Cook the filling: Heat a heavy-bottomed pan over low heat. Add the oil, coconut filling, raisins, and 2 tablespoons of water. Cook, stirring occasionally, until the sugar melts and the coconut looks more toasted and slightly darker in color, about 5 minutes. Remove from heat and let cool for a few minutes before assembling the gojas.

6. Stage

Weigh and divide the dough: Weigh the dough, then divide the weight by 12 to get the weight for each piece. Now, cut 12 small pieces of dough and weigh each. Add or remove small pieces until you get the exact weight you’re looking for. If you’re not using a scale, divide the dough into 12 pieces using a knife or pastry cutter. Try to eyeball it so they’re all the same size.

7. Stage

Roll the goja dough: Round off each dough ball between your palms to form a ball, gently tucking dough under itself to make the top smooth. Once you’ve done this, cover all the dough balls with a damp paper towel to keep it from drying out and crusting. Sprinkle flour on the surface of the dough ball you are working with. Working with one dough ball at a time, flatten slightly with your hands, then roll into a circle 1/8 inch thick and about 5 inches in diameter. Flour your surface as needed as you go along. Repeat with remaining balls of dough, being sure to keep them covered as you work.

8. Stage

Assemble the gojas: Dip your pointer finger in water and run it around the outer edges of the dough. Place 2 tablespoons filing in the bottom half of the dough and bring the top half over to seal. Using a fork crimp the edges closed being sure to dip the fork in flour to keep from sticking while crimping. Place assembled gojas on a baking sheet lined with parchment paper. Repeat this step for the rest of the batch.

9. Stage

Cook the gojas and serve: Set up a plate or deep serving platter with a few paper towels to place gojas on after they’re done frying. Heat a medium sized deep pot over medium-low heat. Add the oil and once it’s anywhere between 350-375°F, fry the gojas for 2 to 3 minutes, you’ll have to cook these in batches, being sure to not overcrowd the pot. Use a slotted spoon or tongs to flip the gojas once halfway through cooking. Remove from oil once it is light golden brown and drain on paper towels. Repeat with remaining gojas until they are all fried. Enjoy warm.