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Saint Vincent Fried Bakes
Light and fluffy fried dough, often served for breakfast or as a side dish. They can be enjoyed plain, with butter, or stuffed with savory fillings.
🧂 Ingrédients
- 4 cups All-purpose flour
- 4 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Sugar(optional, for a slightly sweet bake)
- 1/4 cup Shortening(or butter)
- 1 1/2 cups Water(approx., or as needed)
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
- 2
Cut in the shortening (or butter) using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
- 3
Gradually add water, mixing until a soft, pliable dough forms. You may not need all the water, or you might need a little more, depending on the flour.
- 4
Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until smooth. Do not overwork the dough.
- 5
Cover the dough with a damp cloth and let it rest for about 30 minutes.
- 6
Heat about 1-2 inches of vegetable oil in a deep frying pan or pot over medium heat. The oil should be hot but not smoking.
- 7
Divide the dough into 12 equal portions. Shape each portion into a ball, then flatten it into a disc about 1/4-inch thick and 3-4 inches in diameter.
- 8
Carefully place the dough discs into the hot oil, a few at a time, without overcrowding the pan. Fry for about 2-3 minutes per side, until golden brown and puffed up.
- 9
Remove the fried bakes with a slotted spoon and drain on paper towels.
- 10
Serve warm.
💡 Conseils de pro
- ✓For a slightly denser bake, you can omit the baking powder and rely solely on yeast if using a recipe that includes it.
- ✓Ensure the oil is at the correct temperature; too hot and the outside will burn before the inside cooks, too cool and they will be greasy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a teaspoon of yeast to the dry ingredients for a lighter, airier texture (omit baking powder if using yeast).
- Stuff the bakes with cheese, fried saltfish, or other savory fillings before frying.