📝 About This Recipe
A quintessential staple of Trinidadian street food, Floats are light, airy pillows of dough fried to a perfect golden-brown. These versatile breads are most famous for their starring role in 'Bake and Shark,' offering a soft, slightly chewy interior that acts as the perfect vessel for savory fillings. Whether enjoyed hot from the oil at Maracas Beach or made in your own kitchen, their comforting aroma and satisfying crunch are the heart of Caribbean comfort food.
🥗 Ingredients
Dough Base
- 4 cups All-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons Rapid-rise yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast and aid browning)
- 1 teaspoon Salt (fine sea salt preferred)
- 1 teaspoon Baking powder (for extra lift and fluffiness)
Wet Ingredients
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 2 tablespoons Unsalted butter (softened to room temperature)
- 1 tablespoon Vegetable oil (for coating the dough bowl)
For Frying
- 3-4 cups Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, yeast, sugar, salt, and baking powder until well combined.
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2
Make a well in the center of the dry ingredients and add the softened butter and half of the warm water.
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3
Using your hands or a wooden spoon, begin incorporating the flour into the liquid, gradually adding the remaining water until a soft, slightly sticky dough forms.
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4
Turn the dough onto a lightly floured surface and knead for 5-8 minutes until it becomes smooth, elastic, and no longer sticks to your fingers.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for about 45-60 minutes, or until doubled in size.
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6
Gently punch down the risen dough to release the air. Divide the dough into 8 to 10 equal-sized pieces, rolling each into a smooth ball about the size of a large lime.
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7
Place the dough balls on a floured tray, cover, and let them rest for another 15-20 minutes. This 'second rise' is crucial for a light texture.
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8
While the dough rests, heat 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
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9
Take a dough ball and, using your fingers or a rolling pin, flatten it into a disc about 4-5 inches in diameter and 1/4 inch thick.
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10
Carefully slide the disc into the hot oil. It should sink slightly and then immediately 'float' to the surface—this is why they are called Floats!
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11
Use a slotted spoon to gently splash hot oil over the top of the bread as it fries; this encourages it to puff up like a balloon.
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12
Fry for about 1-2 minutes per side until the exterior is a beautiful deep golden brown.
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13
Remove with a slotted spoon and drain on a wire rack set over paper towels to keep the bottom from getting soggy.
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14
Repeat with the remaining dough balls, ensuring the oil temperature returns to 350°F between batches.
💡 Chef's Tips
Check your water temperature carefully; if it's too hot, it will kill the yeast, and if it's too cold, the dough won't rise. Avoid over-kneading the dough once you've added the baking powder, as you want to keep those air bubbles intact. If the bread browns too quickly but remains raw inside, your oil is too hot; reduce the heat slightly to allow even cooking. Keep the finished floats in a warm oven (200°F) if you aren't serving them immediately to maintain their crisp exterior. For a vegan version, simply substitute the butter with a neutral oil or vegan margarine.
🍽️ Serving Suggestions
Serve hot and sliced open with seasoned fried shark or white fish for the classic 'Bake and Shark' experience. Pair with savory saltfish buljol (salted cod salad) for a traditional Caribbean breakfast. Enjoy as a sweet treat by drizzling with honey or dusting with cinnamon sugar while still warm. Serve alongside a bowl of spicy Caribbean chicken curry for dipping. Accompany with a cold glass of sorrel drink or a refreshing lime juice to balance the richness.