Guyanese fried bakes, also known as “float” in some parts of the Caribbean, are a beloved staple in Guyanese households. Crispy on the outside, soft and fluffy on the inside, these are best served warm, often alongside savory dishes like saltfish, butter, or cheese. This versatile fried bread is a popular breakfast or snack, enjoyed by people of all ages, and easy to make at home.
What Are Fried Bakes?
Despite the name, these bakes are actually fried, not baked! In Caribbean cooking, the term “bake” often refers to any bread that puffs up, whether baked or fried. Guyanese fried bakes are simple yet delicious rounds of dough, fried until golden and pillowy. They’re similar to other fried bread varieties across the Caribbean, like Trinidad’s “fried bakes” or Jamaican “festival,” but with their own unique Guyanese twist.
Why You Should Try This Fried Bakes Recipe
There’s something nostalgic and comforting about biting into a warm, freshly made bake. The mild flavor and fluffy texture make it ideal for pairing with almost anything, from scrambled eggs to cheese or even a bit of jam for a sweet twist. Plus, it’s an affordable, quick recipe that brings authentic Guyanese flavor right to your kitchen.
Cultural Significance of Fried Bakes
Fried bakes are part of the culinary heart of Guyanese culture, symbolizing the resourcefulness and warmth of Caribbean cooking. This simple recipe has been passed down through generations, with many families adding their unique spin to the ingredients or technique. Bakes are often enjoyed during gatherings, breakfasts, or as a snack with friends and family, making them a deeply social and communal dish.
How to Make Guyanese Bakes
Making Guyanese bakes is an easy and fulfilling experience. Start by gathering your ingredients and equipment, as a well-prepared kitchen makes the cooking process smoother. Sifting the dry ingredients helps create a light texture, so don’t skip that step! When rubbing in the lard, ensure it’s cold to achieve a flaky consistency.
As you mix in the sugar water, be mindful not to overwork the dough; just combine until you can form it into a ball. The shaping process is fun—flattening and rolling out the dough allows for creativity. Don’t worry if your shapes aren’t perfect; that rustic charm adds to their appeal!
Frying is where the magic happens. Watch those bakes puff up and turn golden brown; it’s a sight that’ll make your mouth water! And remember, the bakes are best enjoyed fresh, straight from the fryer, so gather your friends and family for a delicious treat that celebrates Guyanese culture.
Ingredients You’ll Need
Check out our Ingredients for recommendations.
Key Ingredients Explained
To make the perfect fried bake, understanding the role of each ingredient is key. Here’s a breakdown of what each one does:
Tips for Perfect Fried Bakes
Bakes Frequently Asked Questions (FAQ)
Can I make bakes without lard?
Yes! You can substitute lard with margarine or butter, but lard provides a traditional taste and flakiness.
How do I store leftover bakes?
Store any leftover bakes in an airtight container at room temperature for up to two days. Reheat them in a skillet for best results.
Can I bake these instead of frying?
Traditional fried bakes are, well, fried! However, you can experiment with baking them at 375°F until golden brown, though they may turn out less fluffy.
Leave a Comment!
If you try this recipe, let me know how it goes! And don’t forget to share it with your family—you know they’re gonna ask for it!
Guyanese Fried Bakes
Equipment
- Deep Bowl
- Sifter
- Heavy Skillet
- Slotted Spoon
Ingredients
- 2 cups flour
- 2 tsp double-acting baking powder
- 1 tsp salt
- 2 tsp lard chilled and cut into ¼-inch bits
- 2 tsp sugar dissolved in ¼ cup of cold water
- Vegetable oil for frying
Instructions
- Combine Dry Ingredients: Sift the flour, baking powder, and salt together into a deep bowl. Add the chilled bits of lard.2 cups flour, 2 tsp double-acting baking powder, 1 tsp salt, 2 tsp lard
- Mix the Dough: Quickly rub the flour and lard together with your fingertips until the mixture looks like coarse meal.
- Add Liquid: Pour in the sugar-water mixture all at once and toss to combine. Gather the dough into a ball. If the dough crumbles, add a teaspoon of cold water at a time until it holds together.2 tsp sugar
- Form the Bakes: Pinch off about 2 tablespoons of dough for each bake. Roll each piece into a ball, then flatten it into a round about 3 inches in diameter and ¼ inch thick.
- Heat Oil: Pour oil into the skillet to a depth of about ¼ inch and heat until hot but not smoking.Vegetable oil for frying
- Fry the Bakes: Fry 4–5 bakes at a time for about 3 minutes on each side, turning them with a slotted spoon. Adjust the heat as needed so they cook evenly without burning.
- Drain and Serve: Once golden brown, transfer the bakes to paper towels to drain. Serve warm or at room temperature, with butter, cheese, or your favorite topping.
