Guyanese Fried Bakes

Guyanese Fried Bakes

The Spruce / Danielle Moore

Prep: 6 mins
Cook: 20 mins
Resting Dough: 30 mins
Total: 56 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
594 Calories
46g Fat
40g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 594
% Daily Value*
Total Fat 46g 60%
Saturated Fat 4g 19%
Cholesterol 3mg 1%
Sodium 250mg 11%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 5g
Vitamin C 0mg 0%
Calcium 117mg 9%
Iron 3mg 14%
Potassium 54mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Despite the name, these flavorful disks of dough are fried. Fried to perfection. Although they are from the Caribbean, it's hard to pinpoint a precise origin as the recipe hopped around and changed from one island to the next, arriving at Guyana at some point. The heavy influence in the area of Indian and West African cuisine means that many fried doughs coming from these places are similar to the current bakes. Our Guyanese bakes are easy to make and are great as a breakfast dish served with eggs or sausage. Nonetheless, they're most commonly served in the Caribbean stuffed with shark or salt fish.

Caribbean bakes are all different. Some have a yeasted dough and some are leavened by baking powder. Although in many versions, the disks are fried, some are flatter, and some are fluffier. Also known as roast bakes when cooked on a griddle, baked bakes when baked in the oven, and floats or fry bakes when fried, Caribbean bakes are ubiquitous on several islands and Guyana.

Don't miss out on the satisfaction of biting into a hot and chewy bake as soon as it comes out of the hot oil. Sprinkle it with cinnamon sugar, add cheese and ham, smear it with butter or cream cheese, or eat it as-is. Serve it instead of rolls with your next stew or soups, or stuff it with other meats like beef, pork, chicken, or lamb.

Ingredients

  • 4 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 tablespoon white granulated sugar

  • 1 pinch ground cinnamon

  • 1 tablespoon unsalted butter

  • 1 cup water, lukewarm; divided

  • 2 cups oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Guyanese Fried Bakes ingredients

    The Spruce / Danielle Moore

  2. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and optional cinnamon until thoroughly mixed.

    whisk together flour, baking powder, salt, sugar, and cinnamon

    The Spruce / Danielle Moore

  3. Rub the butter into the flour mixture until you have a sandy texture.

    Rub the butter into the flour mixture

    The Spruce / Danielle Moore

  4. Add enough water, one tablespoon at a time, to make a soft dough.

    dough in a bowl

    The Spruce / Danielle Moore

  5. When the dough comes together, knead it for 2 to 3 minutes on a floured work surface.

    dough ball

    The Spruce / Danielle Moore

  6. Rub the dough with some of the oil and let it rest, covered, for at least 30 minutes.

    dough in a bowl

    The Spruce / Danielle Moore

  7. Knead the rested dough for one minute and then divide the dough into 10 equal pieces. Form a ball with each portion.

    divide the dough into 10 equal pieces and form into balls

    The Spruce / Danielle Moore

  8. Roll out each ball of dough into a 3.5 to 4-inch disk. Reserve.

    roll out dough

    The Spruce / Danielle Moore

  9. Heat the oil in a deep pan and let it come up to 350 F. The oil should be hot but definitely not smoking. Use an instant-read thermometer if you have one, or test it by submerging a wooden spoon into the oil and seeing if bubbles start to come up—this means the oil is ready.

    oil in a pan

    The Spruce / Danielle Moore

  10. Add the disks into the heated oil. The dough should sink and within 2 seconds start floating to the top of the pan. If necessary, work in batches to not overcrowd the pan and lower the oil temperature too much.

    dough frying in a pot with oil

    The Spruce / Danielle Moore

  11. Using a long-handled ladle, spoon oil over the top of the dough so that it continues to puff up.

    dough frying in oil

    The Spruce / Danielle Moore

  12. 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.

    dough frying in a pot with oil

    The Spruce / Danielle Moore

  13. Using a slotted spoon, remove bake from pan, draining off the excess oil.

    dough in a slotted spoon

    The Spruce / Danielle Moore

  14. Place in a paper towel-lined bowl. Repeat the process until all the bakes are fried.

    Guyanese Fried Bakes in a paper towel-lined bowl

    The Spruce / Danielle Moore

  15. Serve hot with your favorite sides or fillings.

    Guyanese Fried Bakes

    The Spruce / Danielle Moore

  16. Enjoy!