Today I am sharing with you my updated Guyanese Style Bakes or Floats recipe. I shared my original recipe a few years ago. It is quite popular among followers. That recipe is a fail proof way of making sweet and delicious bakes (do Guyanese people even say bakes?). This new recipe is another way of making perfect, fluffy and soft fried bakes or float with a slightly crunchy exterior. Just the way I like it!
Differences in the two recipes:
- The biggest difference in the two recipes is the introduction of some fat into the dough. I used coconut oil, but you can use butter, lard, ghee or even some cooking oil.
- In this recipe I also roll the dough into a giant flat dish then use a biscuit or hand pie cutter to cut it into bakes. This is really great for if you have little helpers (children). My children love using different shapes for their own unique cut outs.
The Updated Easy to Follow Bakes/Float Tutorial:
Previous Guyanese Style Bake/s Tutorial:
Make Some Bake/s Today!
The Printable Guyanese Style Bakes Recipe Card
- 3 cups of All Purpose Flour, plus more for dusting work surface
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of brown sugar
- 1 cup of warm water
- 1 tablespoon of fat (coconut oil, butter, shortening, ghee or cooking oil)
- 4 cups of oil for frying (sunflower, grapeseed, avocado or canola oil)
- Add brown sugar and warm water to a small mixing bowl and mix together until sugar crystals completely dissolve
- Then add flour, baking powder and salt to a large mixing bowl
- Mix together well then add the fat (coconut oil, butter, ghee, oil) to the dry ingredients and mix in using finger tips until a crumbly texture forms
- Then make a well in the center of your ingredients and add the sugar water solution to the center
- Next mix together the sugar water solution and the dry ingredients to form a soft dough, you may dust with a little bit of flour if the dough is too sticky
- Then turn the dough onto a floured surface and knead well into a smooth ball
- Place the dough ball into a greased bowl, cover with a kitchen towel and let the dough rest for 30 minutes
- After the dough has rested for 30 minutes, turn the dough onto a floured surface and roll (with a rolling pin) until it is about ⅛ of an inch thick
- Then using a cookie, biscuit or hand pie cutter large enough for palm size circles, cut the dough into 12 circular pieces (see video for method with zero dough wasted). For this step you can also use a round bowl or the cover/lid of a round container
- Next add 4 cups of oil to a medium sized stock pot or frying pan, on medium to high heat. Please ensure pot is large and deep enough for deep frying. Here's a linkto the pan I used in the video.
- Bring the oil up to temperature
- Then add your cut out bake dough to the oil. You may cook 1-3 bakes per time if your pot can accommodate it
- Cook bake for about 1 minute on each side or until golden brown, then flip to the other side and fry for another minute or so or until bake is golden brown
- Remove from the oil and place in a bowl lined with a few sheets of paper towel or a kitchen towel
- Continue steps 12-14 until all the bakes are cooked
- Serve warm with some salt fish!
Love this recipe? Try my other fail proof Guyanese recipes: