This recipe is for a traditional type of fried dough known as Guyanese fried bakes. They also are known as Trini bakes, bake bakes, and floats.
Although it is called a bake, it is not cooked in an oven. Rather, it is deep-fried. Floats is probably the most fitting name for them because once in the oil, the dough floats to the surface and puffs up.
- 4 cups flour (all-purpose)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar (white granulated)
- Optional: pinch ground cinnamon
- 1 tablespoon butter (unsalted)
- 1 cup lukewarm water
- 2 cups oil (for deep frying)
In a large bowl, whisk together flour, baking powder, salt, sugar, and optional cinnamon until thoroughly mixed.
Rub butter into the flour mixture.
Add enough water, 1 tablespoon at a time, to make a soft dough. When the dough comes together, knead for 2 to 3 minutes. Rub the dough with a little oil and let rest, covered for at least 30 minutes.
Knead the rested dough for 1 minute and then divide the dough into 10 equal pieces and form into balls.
Heat oil in a deep pan and let come up to 350 F. The oil should be hot but definitely not smoking.
Roll one piece of dough into a 3 1/2- to 4-inch circle. Add dough to heated oil. The dough should sink and within 2 seconds start floating to the top of the pan. Using a long-handled pot spoon, spoon oil over the top of the dough so that it continues to puff up. As soon as it is fully puffed, flip it over. You will notice that it starts to bubble and move around the pan. Let cook until the bottom side is nicely browned.
Using a slotted spoon, remove bake from pan draining off the excess oil. Place in a paper towel-lined bowl.
Repeat the process until all the bakes are fried.
Serve with fried shark or fried (sautéed) salt fish. Eat as is or with cheese, butter, ham, jam, or jelly.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|