Video How to make fry bake

VIDEO TUTORIAL

Trinidad Fried Bakes Recipe 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) **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.

Directions 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.