Recipe courtesy of Elizabeth Beckles

Fried Bakes or Floats

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 5 min
  • Inactive: 25 min
  • Cook: 40 min
  • Yield: 12 bakes
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Ingredients

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon sugar

1/2 teaspoon salt

2 tablespoons unsalted butter, softened

3/4 cup warm water

Vegetable oil, for frying

Directions

  1. Using a sieve over a large bowl, sift together flour, baking powder, sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When dough is soft, but not sticky, transfer it to a lightly floured work surface.
  2. Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes.
  3. Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more.
  4. Using a rolling pin, roll each dough ball into a 4-inch disk
  5. Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favorite stew or casserole.
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