How To Make Fried Bake | Foodie Nation

Fried Bakes, also known as “floats,” are a beloved staple in Trinbagonian breakfast and street cuisine. They’re simple to prepare yet incredibly satisfying, with a golden exterior and soft, fluffy interior. Chef Jason begins by introducing Kezzianne to the basic ingredients: flour, baking powder, salt, sugar, and water.

First, they sift the flour into a large bowl, creating a well in the center. Baking powder is added to ensure the bakes puff up nicely. A pinch of salt and sugar follow, which balances the flavors while enhancing the overall taste. Chef Jason explains that some people like to add grated coconut or spices for additional flavor, but he prefers to keep the recipe traditional for Kezzianne’s first attempt.

Next, Kezzianne gradually mixes water into the dry ingredients, stirring them with her hand until the dough starts to form. Chef Jason advises adding the water slowly, as the consistency must be just right—neither too sticky nor too dry. Once combined, the dough needs kneading for a few minutes until smooth and elastic.

After letting the dough rest for a while, allowing the gluten to relax, they divide it into smaller pieces and roll each into a ball. Chef Jason demonstrates how to flatten them slightly with a rolling pin, maintaining an even thickness. This step ensures the bakes cook evenly.

Meanwhile, they heat oil in a pan over medium heat. The oil must be hot enough to fry the dough to perfection but not too hot to burn them. Chef Jason shows Kezzianne how to test the oil’s temperature by dropping a small piece of dough into the pan—it should sizzle and rise to the surface.

One by one, they gently place the flattened dough pieces into the hot oil. As they fry, the bakes puff up beautifully, turning a delightful golden brown. Chef Jason teaches Kezzianne the art of flipping the bakes halfway through cooking to ensure both sides are equally crisp and inviting.

Finally, the fried bakes are removed from the pan and set on paper towels to drain any excess oil. The aroma fills the kitchen, rich and inviting. As Kezzianne takes her first bite, she savors the perfect balance of crispiness and softness—a hallmark of this cherished Trinbagonian dish.

Chef Jason encourages Kezzianne to enjoy these Fried Bakes with various accompaniments, such as salted fish, fried plantains, or even slices of cheese. With her newfound skill, Kezzianne discovers the joy of making and sharing a traditional dish that epitomizes the warmth and simplicity of Trinbagonian cuisine.

Yield: 18 Bakes
INGREDIENTS: 4 Cups of All Purpose Flour 1 ¼ Tbsp of Baking Powder 2 ½ Tsp Sugar 1 Tsp Salt 1 Tbsp Yeast 2 Tbsp of Butter (Room Temperature) 1 ½ – 2 Cups of Water 3 Cups of Coconut Oil