📝 About This Recipe
A staple across the Caribbean archipelago, these 'Bakes' are fluffy, golden cushions of fried dough that bridge the gap between bread and pastry. Whether you call them 'floats' in Trinidad or 'johnny cakes' in other islands, they offer a slightly sweet, yeasty aroma and a satisfyingly crisp exterior. Perfectly hollowed out to hold savory fillings, they are the heartbeat of a traditional island breakfast or a sunset street food snack.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Baking powder (for extra lift)
- 2 teaspoons Instant yeast (ensures a light, airy interior)
- 3 tablespoons Granulated sugar (adjust for desired sweetness)
- 1 teaspoon Salt (fine sea salt preferred)
Fats and Liquids
- 3 tablespoons Unsalted butter (cold and cubed)
- 1 1/4 cups Warm water (approx. 105°F-110°F)
- 1 tablespoon Vegetable oil (for coating the bowl)
For Frying
- 3 cups Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, instant yeast, sugar, and salt until well combined.
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2
Add the cubed cold butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs.
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3
Make a well in the center of the dry ingredients and gradually pour in the warm water. Use a wooden spoon or your hand to bring the dough together.
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4
Turn the dough onto a lightly floured surface. Knead for 5-8 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
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5
Lightly grease a clean bowl with a tablespoon of oil. Place the dough inside, cover with a damp kitchen towel, and let it rest in a warm, draft-free spot for 45-60 minutes, or until doubled in size.
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6
Once risen, gently punch down the dough to release the air. Divide the dough into 10-12 equal-sized balls (roughly the size of a golf ball).
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7
On a floured surface, use a rolling pin or the palm of your hand to flatten each ball into a disc about 1/4 inch thick and 4 inches in diameter.
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8
Cover the flattened discs with a cloth and let them rest for another 10-15 minutes; this second rest ensures they puff up beautifully when hitting the oil.
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9
In a deep skillet or pot, heat the frying oil to 350°F (175°C). The oil should be deep enough so the bakes can float.
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10
Carefully slide 2-3 discs into the hot oil. Do not overcrowd the pan. Use a slotted spoon to gently splash hot oil over the top of the bakes to encourage them to puff up.
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11
Fry for 1-2 minutes on the first side until golden brown, then flip and fry for another minute on the other side.
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12
Remove the bakes with a slotted spoon and drain them on a plate lined with paper towels. Serve while warm and fluffy.
💡 Chef's Tips
Ensure your water is warm but not hot; water above 115°F will kill the yeast and prevent the rise. For a richer flavor, replace half of the warm water with full-fat coconut milk. If your bakes aren't puffing, check your oil temperature; oil that is too cool will result in greasy, flat dough. To keep them soft after frying, place the finished bakes in a bowl lined with a cloth and keep them covered. Leftover bakes can be reheated in a low oven or toaster oven to regain their crisp exterior.
🍽️ Serving Suggestions
Slice them open and fill with traditional saltfish buljol (sautéed salted cod). Pair with a hearty bowl of Caribbean corn soup or pumpkin ginger soup. Serve warm with a thick slice of sharp cheddar cheese or a spread of guava jam. Enjoy as a breakfast side with fried plantains and scrambled eggs. Wash it all down with a cold glass of sorrel drink or a hot cup of cocoa tea.