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Guyanese Gojas
Guyanese Gojas
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Prep Time:
65 minutes
Cook Time:
35 minutes
Total Time:
100 minutes
Festive hand pies filled with sweet coconut, brown sugar, and warm spices like cinnamon and cardamom.
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
Instructions:
  • In a large bowl, mix the flour, sugar, and yeast together. Add the butter and use your hands to rub it into the flour until a coarse meal forms.
  • Pour the milk into the bowl and make a well in the center. Stir with a rubber spatula until dough forms. If sticky, sprinkle 1 tablespoon flour over the dough and knead in the bowl until no longer sticky.
  • Allow dough to rest: Coat the dough with oil and cover it with a damp paper towel. Rest for 15 to 20 minutes.
  • Create the filling: Combine coconut, cinnamon, nutmeg, brown sugar, ginger, water, butter, and vanilla in a food processor. Pulse on high until the coconut is finely blended and pasty.
  • Prepare the filling: Heat a sturdy pan over low heat. Combine oil, coconut filling, raisins, and 2 tablespoons of water. Cook, stirring occasionally, until the sugar melts and the coconut turns toasted and slightly darker, approximately 5 minutes. Set aside to cool briefly before using in the gojas.
  • Divide and shape the dough: Take the total weight of the dough and divide it by 12 to determine the weight for each piece. Shape 12 small dough pieces and adjust the size by adding or removing dough until each piece matches the desired weight. If you don't have a scale, use a knife or pastry cutter to divide the dough into 12 pieces, aiming for uniform size and shape.
  • Roll the goja dough: Shape each dough ball into a smooth ball using your palms, then cover them with a damp paper towel. Flatten a dough ball slightly, dust with flour, and roll into a 1/8 inch thick, 5-inch diameter circle. Repeat with remaining dough balls, keeping them covered to prevent drying out. Add more flour to your surface as needed.
  • Prepare the gojas: moisten your finger with water and glide it along the outer edges of the dough. Spoon 2 tablespoons of filling onto the bottom half of the dough and fold the top half over to seal. Seal the edges by crimping with a fork, dusted with flour to prevent sticking. Arrange the assembled gojas on a baking sheet lined with parchment paper. Repeat this process for the remaining batch.
  • Fry the gojas in batches in hot oil until light golden brown. Drain on paper towels. Serve warm.

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