Bread

Bakes Recipe

Enjoy this recipe for Fried Bakes or Guyanese Bakes and Floats. Though it is called a bake, it is not cooked in an oven. Rather, it is deep fried. Floats is probably the most apt name for them because once in the oil, the dough floats to the surface and puffs up.

Ingredients
  1. 4 cups all purpose flour
  2. 4 teaspoons baking powder
  3. 1/4 tsp salt
  4. 1 Tbsp white granulated sugar
  5. A pinch ground cinnamon (optional)
  6. 1 tablespoon unsalted butter
  7. Lukewarm water
  8. Oil for deep frying
Instructions
  1. Add flour, baking powder, salt, sugar and cinnamon (if using) to a large bowl and mix thoroughly.
  2. Rub in butter to flour mixture.
  3. Add enough water to make a soft dough. When the dough comes together, knead for 2 – 3 minutes. Rub the dough with oil and let rest, covered for at least 30 minutes.
  4. Knead rested dough for 1 minute and then divide the dough into 10 equal pieces and form into balls.
  5. Heat oil in a deep pan and let come up to 350 degrees F. The oil should be hot but definitely not smoking.
  6. Roll one piece of dough into 3 1/2 to 4-inch circle. Add dough to oil – the dough should sink and within 2 second 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 puffs up, flip it over. You will notice that it starts to bubble and move around the pan. Let cook until the side is nicely browned.
  7. Using a slotted spoon, remove bake from pan draining off the excess oil. Add to a paper-toweled bowl.
  8. Repeat the process from until all the bakes are made.
  9. Serve with Fried Shark or Fried (sauteed) Salt Fish, eat as it or with cheese, butter, ham, jam or jelly.
Notes
  1. Cynthia Nelson was born and raised in the only English-speaking country in South America – Guyana. She has been a media professional for over 18 years. Cynthia is based in Barbados and teaches Mass Communication. Her photography and musings on food and life appear regularly in publications in the Caribbean and North America. She is the author of the memoir-cookbook: Tastes Like Home: My Caribbean Cookbook and the award-winning blog, Tastes Like Home.
By Cynthia Nelson
Adapted from Tastes like home

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