This recipe is for traditional Guyanese fried bakes, a type of fried dough. They also are known as Trini bakes, Guyanese 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 all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon white granulated sugar
- A pinch ground cinnamon (optional)
- 1 tablespoon unsalted butter
- 1 cup Lukewarm water
- 2 cups Oil for deep frying
In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon (if using) 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 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 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 into 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.
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