A different type of doughnut from France, Gougnettes (goo-nyet), served piping hot, sprinkled with sugar or split and spread with jam and cream, make a delicious treat for tea.
2 oz. fresh yeast
2 oz. plus
½ teaspoon sugar
1 tablespoon lukewarm water
1 lb. flour
5 eggs, well beaten
3 oz. butter
6 tablespoons vegetable oil
Crumble the yeast into a small bowl and mash in the -½ teaspoon of sugar with a kitchen fork. Add the tablespoon of water and cream the water and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast mixture is puffed up and frothy.
Sift the flour and remaining sugar into a large, warmed mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Using your fingers or a spatula, gradually draw the flour mixture into the liquids. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for 3 to 4 minutes, reflouring the surface if the dough becomes too sticky. The dough should be elastic and smooth.
Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.
Cover the bowl with a clean damp cloth and leave it in a warm, draught-free place for 1 to 2 hours, or until the dough has risen and almost doubled in bulk.
Turn the risen dough out of the bowl on to the floured surface. Knead the dough firmly for about 8 to 10 minutes. With a rolling pin, roll out the dough into a large oblong shape, about j-inch thick.
Cut the dough into long strips about 2-inches wide. Roll each strip into a sausage shape. With a sharp knife cut the sausage shapes into 1-inch pieces. Make sure that the pieces do not touch each other while you are cutting the dough because they will stick together. Leave the dough pieces to rest for about 10 to 15 minutes.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the pieces of dough and fry them for 2 to 3 minutes on each side, or until they are crisp and golden brown.
Remove the gougnettes from die pan and place them on kitchen paper towels to drain. Serve at once, piping hot.