Goujonettes Recipe
This Gougnettes recipe is easily right at the top of my most loved recipe list. One trial wont be enough for this Gougnettes recipe, I am sure you will be making it again!.
Ingredients
1/2 oz. fresh (compressed) yeast
1 tablespoon warm water
1 lb. (4 cups) strong plain (all-purpose) flour
1 teaspoon salt
2 oz. castor (superfine) sugar
5 eggs, well beaten
3 oz. butter
6 tablespoons oil
Directions
Cream the yeast with the water.
Sift flour and salt into a warmed mixing bowl.
Stir in the sugar.
Form a well in the centre and pour in the eggs and yeast liquid.
Draw the dry ingredients into the liquid and continue mixing until the dough comes away from the sides of the bowl.
Turn onto a lightly floured board and knead for 3-4 minutes to yield a smooth, elastic dough.
Shape into a ball and place in a bowl.
Cover with a damp cloth and leave in a warm place until almost doubled in bulk.
Knead well for about 8 minutes on a lightly floured surface.
Roll out to an oblong, % inch thick.
Cut into 2 inch wide strips.
Roll each strip into a sausage and cut into 1 inch pieces.
Leave to rest for 10-15 minutes.
Heat butter and oil in a frying pan (skillet) over moderate heat.
Fry the pieces of dough for 2-3 minutes on each side until crisp and golden brown.
Drain on kitchen paper
Sift flour and salt into a warmed mixing bowl.
Stir in the sugar.
Form a well in the centre and pour in the eggs and yeast liquid.
Draw the dry ingredients into the liquid and continue mixing until the dough comes away from the sides of the bowl.
Turn onto a lightly floured board and knead for 3-4 minutes to yield a smooth, elastic dough.
Shape into a ball and place in a bowl.
Cover with a damp cloth and leave in a warm place until almost doubled in bulk.
Knead well for about 8 minutes on a lightly floured surface.
Roll out to an oblong, % inch thick.
Cut into 2 inch wide strips.
Roll each strip into a sausage and cut into 1 inch pieces.
Leave to rest for 10-15 minutes.
Heat butter and oil in a frying pan (skillet) over moderate heat.
Fry the pieces of dough for 2-3 minutes on each side until crisp and golden brown.
Drain on kitchen paper
