Trinidad Fried Bake (Fry Bakes) | Floats

Trinidad Fried Bake (Fry Bakes) | Floats

Trinidad Fried Bake, also known as Fry Bakes or Floats, are a popular breakfast/snack food/Maracas beach lime food in Trinidad and Tobago. In today’s post, you will learn how to make the tastiest, softest, fluffiest bakes you have ever eaten!

While the name suggests that it is baked, it is actually deep fried. If you have heard of the most famous Trinidad “BAKE AND SHARK“, this is my very popular recipe for the “bake” component.
I ate a bake and shark sandwich during my recent trip to Trinidad and found the fried bake to be sweeter, more sugar was probably added to the recipe. 
Fried Bake
Fried Bake and Shark-Trinidad

Serving Suggestions for Fried Bakes/Floats

My kids get excited at the sound of “fried bake”. Last Saturday, I made a quick, late breakfast, and since I had no saltfish on hand to make saltfish and tomatoes or saltfish buljol to accompany it, some of us enjoyed the fried bake with just butter, just cheese, and melted cheese, and my husband had his with fried eggs

Fried Bake
Fried bake and saltfish and tomatoes


On Monday, we made it again to have with the tomatoes and saltfish(that I also made for this blog). Yes, I ate fried bake three times this week in enormous quantities to ensure that I had formulated the most precise recipe. I have the belly and a wide smile to prove it!

Fried Bake


VIDEO TUTORIAL


Trinidad Fried Bakes – Ingredients You Will Need:
Makes 8

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder, aluminum-free
  • 1 teaspoon salt
  • 2 teaspoons brown sugar (increase to 1 tbs if you like it a little sweeter)
  • 1 tablespoon butter (room temperature), optional
  • Warm water, about 3/4 cup
  • Oil (for frying bake) (2 cups)
  • Pinch yeast – optional (makes for a more bread-like bake)

 

Time Tested Tips and Tricks for the Perfect Fry Bake Every Time! 


**This recipe can be easily doubled for larger or hungry families! Disappears quickly –so highly recommended. You can save any extra dough in the refrigerator and cook the next day. Dough stays in the refrigerator for up to 3 days for best results. 
**This recipe was also attempted with 1 teaspoon baking powder with soft, phenomenal results(3-4-19). That day I also increased the water in the recipe to make a very, very soft dough. This means that softer the dough, softer the results. 
**For family gatherings, I have also multiplied this recipe by 6 (using 12 cups of flour) with exceptional results.

Step by Step Instructions on How to Make Fried Bakes:

1. In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
2. While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes–not too long. Do not fold over and  please try to use ALL the water called for in the recipe. It’s better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.  
3. Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result. 
4. Divide dough into small “golf” balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard.  (See other option below-“How to make triangles”).
5. Pour oil into a frying pan on medium heat. 
6. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.

Step 1 – Kneading the Dough

In a bowl, add flour, salt, sugar and baking powder. Mix well and knead..

 

Step 2 – Resting the Dough

Form into one or two balls…
Cover with wet paper towel and let it rest for 15-30 minutes….

Step 3 – Shaping the Dough – Round or Triangular?

How to make triangular fried bake?
Roll out the dough to make a large circle…

Cut it into quarters…..

Example 2 (How to make circles)—with the other ball cut it into four….

Form into small round, soft balls…

…my daughter helped flatten to make round discs(circles)..

Step 4 – Frying the Dough

Add oil to skillet, when hot, but not smoking, carefully add dough to the hot oil ….

Tip to help the dough puff up:

Continuously pour hot oil over the bake to make it “swell” quicker…my mother taught me this trick…
be careful!!



 
Turn over (flip) when it puffs up(swells)
FRY TO YOUR DESIRED COLOR PREFERENCE!
SOME LIKE IT DARK, SOME LIKE IT LIGHTER IN COLOR. 
NOTE THAT IF YOU FRY IT TOO DARK, IT BECOMES STIFF. 

 



When finished cooking–golden brown and puffs up–drain excess oil on the sides and place on a platter lined with paper towel…repeat with the remainder of the dough..

 

Fried Bake

So beautiful…and delicious….and comforting…
Bake and Buljol
Fried Bake

For a quick meal, eat with Grandma’s Fried eggs, cheese or butter
 
Fried Bake and Egg
or with tomatoes and saltfish…..or with canned salmon cooked with tomatoes and onions, or…..whatever makes you happy…what are you going to eat it with???
 

 

fried bake
Enjoy and make it a tradition in your home as well!
With love,
Ria
EAT WITH TOMATOES AND SALTFISH:
VEGAN OPTION–EAT WITH TOMATOES CHOKA INSTEAD OF TOMATOES AND SALT FISH:
Trini Fry Bakes

Trinidad Fried Bake Recipe

Fried Bake (also known as "fry bake") is another very popular Trinidadian breakfast "bread". It is actually fried, not baked.  If you have heard of the most famous Trinidad bake and shark, this is my recipe for the "bake". Also enjoy with butter, cheese, fried egg, saltfish and tomatoes, buljol, smoked herring and tomatoes, cabbage and tomatoes or any other Trini breakfast dishes.



5 from 23 votes
Print Pin Rate
Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting time: 15 minutes
Servings: 8
Calories: 179kcal

Ingredients

Instructions

  • In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
  • While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes--not too long. Do not fold over and  please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
  • Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result.
  • Divide dough into small "golf" balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard.  (See other option below-"How to make triangles").
  • Pour oil into a frying pan on medium heat.
  • Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.

Video

Notes

**This recipe can be easily doubled for larger or hungry families! Disappears quickly --so highly recommended. You can save any extra dough in the refrigerator and cook the next day. Dough stays in the refrigerator for up to 3 days for best results.
**This recipe was also attempted with 1 teaspoon baking powder with soft, phenomenal results(3-4-19). That day I also increased the water in the recipe to make a very, very soft dough. This means that softer the dough, softer the results.
**For family gatherings, I have also multiplied this recipe by 6 (using 12 cups of flour) with exceptional results.
**Feel free to also double the butter for a richer result.
Nutrition: This is just for estimation purposes only. Values are per bake. 

Nutrition

Serving: 1bake | Calories: 179kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 305mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 48mg | Iron: 2mg

 

 

 

 


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