Fried Bakes
Soft, golden, and perfectly puffed, these fried bakes are a Caribbean classic. Lightly crisp on the outside and tender inside, they’re perfect for breakfast, alongside saltfish, or filled with your favorite savory or sweet toppings
Ingredients
Dry Ingredients
- 1½ cups 180g all-purpose flour
- 1 tsp 3g active yeast
- or 1¼ tsp / 4g active dry yeast
- ½ tsp 3g salt
Wet Ingredients
- 2 tbsp 30g butter softened
- ½ cup 180g warm water or milk about 105–110°F / warm, not hot
Instructions
Activate Yeast (If Using Active Dry)
- If using active dry yeast, stir it into the warm water or milk.
- Let sit for 5–8 minutes, until lightly foamy.
- If using instant yeast, skip this step and add it directly to the flour.
Mixing – Dry Ingredients
- In a large bowl, whisk together: Flour, Yeast (if using instant), Salt
- Add softened butter, combine until butter is incorporated
Form the Dough
- Gradually add the warm liquid, mixing until a soft, smooth dough forms.
- The dough should feel supple and relaxed, not sticky.
First Rest
- Cover the dough and let rest 20–30 minutes, until slightly puffy.
- It does not need to fully double in size.
Shaping
- Divide the dough into 6–8 pieces.
- Roll each piece into a ball, then gently flatten into discs about ½ inch thick.
Second Rest
- Cover the shaped bakes and let rest 10–15 minutes.
- This helps the bakes puff evenly when frying.
Frying
- Heat oil in a deep pan to 350°F (175°C) or medium heat.
- Fry bakes 1–2 at a time, turning once, until golden brown and puffed.
- This usually takes 2–3 minutes per side.
Drain & Serve
- Remove from oil and drain on paper towels.
- Serve warm.
Notes
Serving Ideas
Fried bakes are perfect with:
- Saltfish
- Cornbeef
- Fried Sausage
- Cheese or butter
- Jam or honey
Notes
- No sugar is needed — these are meant to be savory.
- These are yeast only to provide lift; replace with 1 tsp baking powder
- Oil too hot will brown the outside before the inside cooks.
- Best eaten the same day.