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    "Home" » Breakfast

    Guyanese Bakes (Floats)

    Published: Apr 11, 2020 · Modified: Apr 25, 2023 by Althea Brown · This post may contain affiliate links · 60 Comments

    Jump to Recipe Print Recipe

    Guyanese bakes, also known as fry (fried) bake and floats, are mounds of fluffy dough, fried to a delicious golden brown treat. These fried breads are Guyanese a delicious snack or breakfast side dish.

    8 golden brown Guyanese bake/s in a wooden circular bowl, lined with a blueish grey cotton napkin.

    Guyanese Style Bake or Floats

    Guyanese floats are a breakfast staple in my home. We usually enjoy them on the weekend with sautéed salt fish. Soft fried bakes have a slightly crunchy exterior and a perfectly fluffy center.

    Jump to:
    • Guyanese Style Bake or Floats
    • Why You'll Love This Guyanese Bake Recipe
    • What is the history of Guyanese (fry) Bake?
    • African and Indian Influences
    • Guyanese Bake Ingredients
    • How to Make Guyanese Bake
    • Recipe Variation: Thick Guyanese Style Bake
    • Other Recipe Variations
    • Tips for making the best dough for Guyanese Fried Bake
    • Tips for Frying Float Bakes
    • Equipment
    • Leftovers
    • Easy to Follow Guyanese Floats Video Tutorial:
    • FAQ & Troubleshooting
    • Related
    • Pairing
    • Printable Recipe Card

    Why You'll Love This Guyanese Bake Recipe

    • Authentic: These bakes are true to the flavor and texture of bakes enjoyed throughout the Guyana and the Caribbean.
    • Easy to follow: Made with just a few simple ingredients, you more than likely won't have to make a grocery store run to make these.
    • Versatile: This recipe can be made savory or sweet so whether you're using it as a side for a meal or just want a tasty treat, this works!
    • Delicious: These round mounds of fried dough are absolutely mouthwatering. Good luck having leftovers because this batch is bound to get devoured!

    What is the history of Guyanese (fry) Bake?

    Bakes are a popular dish across Caribbean cuisine. They are many things depending on the country. Like in Guyana, in Trinidad they are called float or float bake. In Jamaican they are called fried dumplings and Johnny in other countries. Although the exact origins of bakes or even why they are called bakes when they are fried, are unknown, the recipe definitely has Indian and West African roots.

    African and Indian Influences

    Many West African countries make something very similar to bakes called mandazi. Some West African countries also call their fried dough African doughnuts (donuts), puff puff and beignets.

    In India poori (puri) a crispy fluffy fried bread, look exactly like Guyanese fried bakes. They are often savory and served with stews. Exactly like my mom Sheena (who is Indo-Guyanese) makes her bakes.

    Guyanese Bake Ingredients

    This recipe is made with easily accessible ingredients that are probably already in your kitchen.

    overhead view of guyanese bake ingredients
    • Warm water: Ensure the water is warm so the sugar properly dissolves.
    • Brown sugar: This won't make the bread super sweet but it enhances the overall flavor.
    • All Purpose Flour: For the dough; plus more for dusting the work surface.
    • Baking powder: For that light, airy texture you expect.
    • Salt: An essential ingredient for taste.
    • Butter: Use vegan butter, coconut oil or cooking oil as alternatives
    • Cooking oil: Use an oil with a high smoke point like sunflower, grape seed, avocado

    See recipe card for quantities.

    How to Make Guyanese Bake

    Make Dough

    Add the brown sugar and warm water to a small mixing bowl and mix together until the sugar crystals completely dissolve. Set aside.

    combine brown sugar and warm water in a measuring cup

    Then add the flour, baking powder and salt to a large mixing bowl. Mix together well then add the butter and mix in using your fingertips. Mix until the butter combines to form a crumbly texture.

    flour mixture in bowl
    hand in flour mixture
    flour mixture in bowl

    Next make a well in the center of the flour mixture and add the sugar water solution you set aside earlier. Mix together to form a soft dough ball.

    forming a well in the center of the flour mixture
    using hands to combine dough
    using hands to knead dough

    Knead Dough Then Rest

    Turn the dough onto a floured surface and knead well into a smooth ball. This should take about 5 minutes.

    a smooth dough ball held between two hands

    Place the dough ball into a greased bowl, cover with a kitchen towel and let the dough rest for 30 - 45 minutes.

    smooth dough ball in a greased bowl

    Divide Dough

    After the dough has rested for at least 30 minutes, turn the dough onto a floured surface and divide into 12 pieces. Knead each piece into a smooth ball cover and rest again for at least 15 minutes.

    Prepare Frying Oil

    When ready to cook, add the oil to a large saucepan deep enough for deep frying and heat up on medium heat. The oil should be about 300°F. If you bring it to 350° F (the regular temperature for deep frying, your bakes will burn and the inside will be raw).

    Fry Bakes

    While the oil is heating up, on a floured surface, roll each dough ball into a flat disk. Then when the oil is hot submerge the rolled out dough, into the oil. The dough will initially sink to the bottom of the pot, then it will rise to the surface and begin to swell.

    Flip

    After about 1 to 1 ½ minutes or when the side of the bake that is in the oil is brown, flip the bake over to brown the top side. Once both sides are brown, remove from the oil and place in a dish towel lined bowl. Cover the bakes with the dish towel to keep warm while you fry the other bakes. Repeat the frying steps for the remaining 11 dough balls.

    Serve

    Serve warm with some delicious sautéed salt fish.

    Recipe Variation: Thick Guyanese Style Bake

    Some people before a thick fried bake. Use this exact recipe, but instead of rolling out the though into a thin disk, roll the dough out until it is a ¼ inch thick. Then shallow fry the dough in a frying pan with two cups of oil. Spoon the oil over the frying bake for even cook. Cook for about 1 ½ minutes on each side then flip and repeat.

    cooking bake in a frying pan. Spooning hot oil over the bake with a metal spoon with a long handle.
    cooking bake in a frying pan. A metal spoon is tilting the bake forward.
    cooking bake in a frying pan. Spooning hot oil over the bake with a metal spoon with a long handle.
    lifting the cooked bake out of the hot oil with a metal spoon.

    This type of bake is thick and doughy on the inside. Slice open with a knife and enjoy stuffed with salt fish or keep it simple and add a few slices of cheddar cheese.

    cross section of a sliced open thick bake

    Other Recipe Variations

    • Sweetness: When it comes to sugar, this recipe is flexible. So if you need to adjust the sugar for any reason please do. You may also use sugar alternatives like maple syrup, coconut sugar or honey in place of sugar in this recipe.
    • Guyanese bakes with yeast: Many people make floats with yeast instead of baking powder. Substitute all of the baking powder in this recipe with ½ teaspoon of dry active yeast. Add the yeast to the sugar water solution and allow it to bloom before adding to the dry ingredients
    • Fat: I prefer to add coconut oil to the dough. It gives it such a great flavor and (American) biscuit like texture. But you can use butter, lard, ghee, or even some cooking oil.
    • Flavor: Aside from salt and sugar, you can add spices for a more distinct flavor. Try cinnamon or nutmeg.
    • Shape: Sometimes, I roll the dough into a giant flat dish then use a biscuit or hand pie cutter to cut it into circular bakes. But you can cut your bakes into any shape. My mom always cut her bakes into triangles. Have little helpers? They can cut the dough into shapes like dinosaurs or hearts and stars. My children love using different shapes for their own unique bake cutouts.

    Tips for making the best dough for Guyanese Fried Bake

    Making a smooth pliable dough will result in the best bake texture. Use these tips to ensure you always get the best results:

    1. Always measure your flour properly so that you do not end up with more flour than the recipe needs. Here's a link to a great article on measuring flour. Measuring the flour ensures that the liquid to dry ingredients ratio is accurate and will help with the texture of the dough once you begin to knead it.
    2. Always let your dough rest! Trust me, I've made bakes in a rush and it is better to just let the dough rest for at least 30 minutes so that the gluten can activate. When the dough becomes a bit stretchy and doesn't break apart, it is ready!
    3. Dissolve the sugar in warm water. For many years I added the sugar directly to the flour. Sometimes the larger sugar crystals do not dissolve during mixing or frying and would create a bumpy texture on the outside of the finished bakes. Dissolving the sugar with warm water first gives the bakes a really smooth texture on the outside.

    Tips for Frying Float Bakes

    Guyanese Bakes are deep fried. For best results use a pot that will allow the bakes to have enough room to float above the oil and cook. This is why they are also called floats. Here are a few more bake frying tips:

    • If you use a frying pan to fry your bakes, you will likely have to spoon oil over the bakes. I avoid using frying pans because they are shallow and the bakes rest on the surface of the frying pan. When this happens the part of the bakes resting on the frying pan will brown faster than the sides and the bakes will have an uneven color
    • Use an oil with a high smoke point when frying your bakes. Avocado oil or sunflower oil are my preferred oil for frying Guyanese style bakes.
    • Keep your oil at a constant temperature. I keep my oil around 325°F. If you don't have a kitchen thermometer, you can achieve this by keeping your heat on medium or just a little below medium. This ensures even cooking throughout.
    • Don't overcrowd your bakes. You may be tempted to fry several bakes at once to speed up the process, but try not to over crowd the pan. Two bakes at max is what I recommend for seasoned cooks, one bake at a time if you are a beginner.

    Equipment

    • 2 Mixing Bowls: You need one small mixing bowl and one large mixing bowl. The small one will continue the warmed water and sugar. the other will hold the other ingredients and eventually the dough.
    • Rolling pin: You will need a rolling pin to shape the bakes. Don't have one? Try a wine bottle.
    • Large Saucepan: Fry the Guyanese bakes in this.
    • Clean Dish Towel: Place this over freshly cooked floats to keep them warm as the rest of the batch finishes frying.

    Leftovers

    Store leftovers in the refrigerator for up to one week. Reheat them in the microwave, by wrapping them in a damp paper towel and microwaving them in 30-second increments.

    The uncooked dough can be made ahead. Rest it in the refrigerator overnight or keep it frozen for up to one month.

    Easy to Follow Guyanese Floats Video Tutorial:

    FAQ & Troubleshooting

    Why are Guyanese bakes sometimes called floats?

    As they fry, the bread floats on top of the oil, hence the name.

    What do you eat with Guyanese bakes?

    Bakes are typically served with fish. Here are a few options: Sautéed Salt Fish, Sautéed Can Salmon, Tuna Cakes (stuff the bakes with tuna cakes to make a sandwich), Fried Fish or Fish Choka.

    Why is my dough stiff and not soft?

    This happens when you don't have enough liquids for the dry ingredients. See the tips above on how to measure your flour correctly.

    Why won't my Guyanese bakes rise?

    This happens for a number of reasons:

    • Not using enough oil to fry the bake (see tips above)
    • Using cold or old baking powder
    • Not allowing the dough to rest before shaping and frying
    • Not allowing the oil to come up to temperature before frying
    • Having a stiff dough that is not smooth and pliable, therefore creating cracks on the surface of the bakes and preventing it from puffing up

    Why are my floats stiff?

    This typically happens when the dough isn't soft enough. Also, make sure you allow the dough to rest before cooking.

    Related

    • plated gluten free Guyanese pholourie with dipping sauce
      Gluten Free Guyanese Pholourie
    • Malasadas (Guyanese Pancakes)
    • golden brown fried gulgula balls in a green bowl
      Guyanese Gulgula
    • Gluten Free Crunchy Mithai

    Pairing

    • Sautéed Salt Fish
    • Sautéed Canned Salmon
    • Tuna Cakes {Whole30}
    • Salmon nuggets on a white plate
      Crispy Salmon Nuggets

    Do you love this recipe? Have questions or suggestions? Let me know in the comments section. Then check out my YouTube, TikTok, or Instagram for more delicious recipes.

    Printable Recipe Card

    Guyanese Bakes (Floats)

    Althea Brown
    Guyanese bakes, also known as floats, are mounds of fluffy dough fried to a delicious golden brown. Make these Guyanese style bakes sweet or savory; either way, they are a delicious snack or breakfast side dish.
    4.82 from 27 votes
    Print Recipe
    Prep Time 45 minutes mins
    Cook Time 10 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Cuisine Guyanese / Caribbean
    Servings 9 Bakes
    Calories 260 kcal

    Ingredients
      

    • 1 cup Warm water
    • ½ cup Brown sugar
    • 3 cups All Purpose Flour plus more for dusting work surface
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 tablespoon butter may use vegan butter, coconut oil or cooking oil
    • 4 cups cooking oil high smoke point oil like sunflower, grapeseed, avocado

    Instructions
     

    • Add the brown sugar and warm water to a small mixing bowl and mix together until sugar crystals completely dissolve. Set aside.
    • Then add the flour, baking powder and salt to a large mixing bowl. Mix together well then add the butter and mix in using your finger tips. Mix until the butter combines to form a crumbly texture.
    • Next make a well in the center of the flour mixture and add the sugar water solution you set aside earlier. Mix together to form a soft dough ball.
    • Turn the dough onto a floured surface and knead well into a smooth ball. This should take about 5 minutes. Place the dough ball into a greased bowl, cover with a kitchen towel and let the dough rest for 30 - 45 minutes.
    • After the dough has rested for at least 30 minutes, turn the dough onto a floured surface and divide into 9 pieces. Knead each piece into a smooth ball cover and rest again for at least 15 minutes.
    • When ready to cook, add the oil to a large saucepan deep enough for deep frying and heat up on medium heat. The oil should be about 300°F. If you bring it to 350° F (the regular temperature for deep frying, your bakes will burn and the inside will be raw).
    • While the oil is heating up, on a floured surface, roll each dough ball into a flat disk. Then when the oil is hot submerge the rolled out dough, into the oil. The dough will initially sink to the bottom of the pot, then it will rise to the surface and begin to swell.
    • After about 1 to 1 ½ minutes or when the side of the bake that is in the oil is brown, flip the bake over to brown the top side. Once both sides are brown, remove from the oil and place in a dish towel lined bowl. Cover the bakes with the dish towel to keep warm while you fry the other bakes. Repeat the frying steps for the remaining 8 dough balls.
    • Serve warm with some delicious sautéed salt fish.

    Nutrition

    Calories: 260kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 176mgPotassium: 62mgFiber: 1gSugar: 13gCalcium: 73mgIron: 2mg
    Keyword easy guyanese bakes, floats recipe, fluffy guyanese bakes, guyanese bake and saltfish, guyanese bakes, guyanese bakes ingredients, guyanese bakes recipes, guyanese bakes with yeast, guyanese float bake, guyanese float bake ingredients, Guyanese float bakes, guyanese fried bakes, guyanese fried bakes recipe, guyanese soft bake recipe, guyanese soft bakes, guyanese style bakes, Guyanese Style Bakes or Floats, how to make guyanese bakes, how to make guyanese yeast bakes, traditional guyanese bakes, yeast bakes recipe
    Tried this recipe?Let us know how it was!

    More Breakfast

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      Creamy Farine (Cassava) Grits
    • egg bites in a paper tray
      Bacon Egg Bites (Whole30)
    • 5 gluten free pinwheels stacked on each other in a black plate
      Gluten Free Pinwheels
    • Fish Choka

    Reader Interactions

    Comments

    1. Deborah says

      April 11, 2020 at 3:21 pm

      Yes, we still call it bake

      Reply
      • Althea Brown says

        April 11, 2020 at 3:31 pm

        Right 1 bake 2 bake?

        Reply
        • Corletta Hamilton says

          September 25, 2022 at 6:34 am

          4 stars
          I find that I have to add a bit more water than the recipe asks for as the dough was a bit tough.

          Reply
      • Kamal Fazil says

        July 26, 2021 at 9:13 am

        5 stars
        Hi.
        Great recipes
        When making the bakes, what is the temperature of your cooking oil?

        Reply
        • Althea Brown says

          July 28, 2021 at 10:11 am

          Hi there, it is just about 350 but don't let it go above 375 or the bakes will be raw in the middle.

          Reply
          • Kamal Fazil says

            January 12, 2022 at 9:09 am

            This is the very best bakes recipe ever.
            No one can top this, amazing bakes

            Reply
        • SB says

          February 13, 2022 at 4:20 pm

          5 stars
          Metemgee bake recipe is my absolute favorite! Precise details, including the temperature of the oil. Thank you!!

          Reply
      • queenella kingston says

        December 19, 2022 at 4:06 am

        1 star
        i use them rescipe and de bake in even fry it taste like raw fish

        Reply
    2. Michelle says

      May 16, 2020 at 3:27 pm

      5 stars
      I tried this recipe and this was the first time my float bakes came out so good. They actually swelled up and stayed soft and so yummy!!!

      Reply
      • Althea Brown says

        May 16, 2020 at 7:03 pm

        Yay! Thank you for sharing.

        Reply
    3. Cullen Kong says

      May 21, 2020 at 2:56 pm

      5 stars
      I just finished cooking and eating mine with some bacalo...hmm hmm good! Thanks

      Reply
    4. Asha M says

      June 11, 2020 at 8:15 am

      This bake recipe is the bees knees. I’ve been using it quite a bite over the last few months and my bakes are always soft and delicious. Thanks for taking the time to test recipes so that we all can enjoy delicious treats!🤤🤤

      Reply
      • Jinell Ann says

        July 15, 2020 at 4:34 pm

        5 stars
        So i just tired the recipe, it's my first time making it but to my surprise it was okay 😂
        Thanks for sharing the recipe💜

        Reply
    5. Nicole says

      August 07, 2020 at 3:49 pm

      5 stars
      With this recipe, Bakes are perfection every time !

      Reply
    6. Naz R says

      August 23, 2020 at 12:52 pm

      5 stars
      What an awesome recipe. Made it this weekend and everyone loved it.
      Thank you so much!
      Naz

      Reply
      • Alana says

        February 15, 2021 at 10:51 pm

        5 stars
        This is my go to recipe for bakes. I half the sugar and it still tastes delicious. I could have people thinking that I can actually cook with this recipe. 🤣

        Reply
      • Babs says

        March 06, 2021 at 8:44 pm

        5 stars
        Love this recipe. My bakes looked like a pufferfish.. They were soft and Fluffy and yessssss... Delicious. It was a bit on the sweeter side so next time I will use less sugar. My kids enjoyed it. Thank you so much for sharing... Xoxo

        Reply
        • Althea Brown says

          March 07, 2021 at 12:21 pm

          You’re welcome.

          Reply
    7. Irene says

      August 27, 2020 at 7:07 am

      Why are they called floats? I've always known them as bakes. These are what Indians call bathura, it's an Indian dish originally brought from the Indians, but the name was changed mistakenly because people could not speak Hindi. A friend of ours who is of Indian nationality and lived in Guyana explained this to me. Instead of Bathura it was shortened to baith and thus we got the word bake. I only recently noticed everyone calling it floats, I never knew this while living in Guyana.

      Reply
      • Shanti says

        September 10, 2020 at 2:49 pm

        I think because when you fry them and they start to float you can soon eat them (and start to bloat).
        I miss my Grano so much. Eating these are sure to make me cry (happy tears).

        Reply
        • Candacy S says

          November 12, 2020 at 4:14 pm

          5 stars
          Indeed! That’s why they’re called floats. And we have several kind of “bakes” in Guyana. So to differentiate we’d say “float or float bake.”

          Reply
          • Amanda R says

            November 05, 2021 at 9:55 am

            5 stars
            Always love this recipe. I want to make ahead and freeze it refrigerate the dough. Has anyone ever tried? Any thoughts?

            Reply
    8. Danielle says

      November 03, 2020 at 10:42 pm

      5 stars
      My first time trying and they came out great! Everyone loved them, thank you. I was reluctant to try for years only because I thought it would be hard and I would screw it up and I didn't. I was never really good at frying, and this made me more confident. Thank you again.

      Reply
      • Althea Brown says

        November 05, 2020 at 9:57 am

        Thanks for sharing and so glad it came out great

        Reply
    9. Jo says

      December 22, 2020 at 5:09 pm

      5 stars
      Perfect. Mi eat dem off real quick

      Reply
      • Althea Brown says

        December 22, 2020 at 8:14 pm

        ❤️❤️❤️

        Reply
    10. Zamina says

      January 10, 2021 at 9:59 pm

      5 stars
      Thank you, this recipe was delicious 😋

      Reply
      • Althea Brown says

        January 11, 2021 at 11:12 am

        So glad you liked it

        Reply
    11. Chi says

      January 29, 2021 at 1:20 pm

      Hi,

      My bake won't puff up.
      They float up to the top but won't puff up.
      I've tried FIVE TIMES! Each time with baking powder, lukewarm water and yeast.
      What do you think I'm doing wrong?

      Reply
      • Khaleel Mohammed says

        May 06, 2021 at 3:15 pm

        Possibly outdated baking powder. And ensure you mix the dry ingredients well...and allow the 30 minute or more period for setting. This is just my fallible opinion.

        Reply
    12. V.W says

      February 07, 2021 at 3:00 pm

      Metemgee is God sent, since quarantine I have been following her recipes and they all taste just like my grandmother and moms. Thank you so much for sharing yout craft with us:-)

      Reply
      • Althea Brown says

        February 07, 2021 at 5:54 pm

        Thank you!

        Reply
    13. SB says

      February 07, 2021 at 8:05 pm

      5 stars
      Easy to follow recipe & perfectly delicious every time!!

      Reply
      • Althea Brown says

        February 07, 2021 at 8:15 pm

        Thank you, thank you!

        Reply
    14. Nyasha says

      February 13, 2021 at 9:44 pm

      5 stars
      I tried these while I am by my friend and they came out peeeeeerfect! Now I have to be making bakes every other day for bfast.

      Reply
      • Althea Brown says

        February 27, 2021 at 11:01 am

        Love it. Thank you.

        Reply
    15. Derek says

      March 17, 2021 at 3:57 pm

      Thank you for this ! It’s hard to have my mom teach me when all she says it’s “e easy, yuh jus put lil flowah and yuh bakin powda and yuh fry am” haha but she makes triangle, do you have a video making it triangle way? I want to impress my mom

      Reply
    16. Khaleel Mohammed says

      May 06, 2021 at 3:16 pm

      Possibly outdated baking powder. And ensure you mix the dry ingredients well...and allow the 30 minute or more period for setting. This is just my fallible opinion.

      Reply
    17. Meme says

      June 22, 2021 at 3:59 pm

      5 stars
      Soo Soo good

      Reply
    18. Maria says

      September 06, 2021 at 2:35 pm

      5 stars
      Easy to follow and delicious

      Reply
    19. Alina says

      September 06, 2021 at 4:51 pm

      My sister made bakes for us using your recipe. They were the best bakes we’ve ever had.

      Reply
    20. Lisa says

      September 06, 2021 at 6:45 pm

      5 stars
      My favourite Guyanese breakfast food! Yum!

      Reply
    21. Natisha Nina says

      September 06, 2021 at 7:55 pm

      5 stars
      Best bake recipe! Always a hit! Absolute perfection!

      Reply
    22. Alicia says

      October 17, 2021 at 11:01 pm

      Hi I live your blog and have been following for some time now. This is my 3rd time attempting to make float bakes. 1st tune they didn’t rise when were too flat and wasn’t sweet enough. 2nd time they came out too thick and dense. 3rd time I added more butter the bakes came out nice and buttery but when drying soaked up all the oil. Please tell me why?

      Reply
      • Althea Brown says

        December 13, 2021 at 9:46 pm

        Hi I am sorry that you are struggling with this recipe. I have to ask if you are following it exactly as written, because with the amount of baking powder and the amount of oil, the bake should rise. Also if you want your bakes to be sweeter you can try my other recipe for Guyanese sweet bakes. And yes too much butter will make your bakes soggy. That's why it is important to follow the recipe as written.

        Reply
    23. Amanda R says

      November 05, 2021 at 9:57 am

      5 stars
      Always love this recipe. I want to make ahead and freeze it refrigerate the dough. Has anyone ever tried? Any thoughts?

      Reply
    24. Amanda R says

      November 05, 2021 at 9:58 am

      5 stars
      repost* Always love this recipe. I want to make ahead and freeze it refrigerate the dough. Has anyone ever tried? Any thoughts?

      Reply
      • Althea Brown says

        November 24, 2021 at 7:30 am

        You can definitely freeze the dough and if you have a vacuum sealer even better.

        Reply
    25. La-Shaka St Louis says

      February 15, 2022 at 6:22 am

      Gonna be making bakes using this recipe today, thanks for making our traditions so accessible.

      Reply
    26. Sharon Lackey says

      February 19, 2022 at 9:40 am

      Hi, can you post the sitting time if you substitute the baking powder with yeast, thanks, Sharon from Ga.

      Reply
    27. Lisa says

      July 12, 2022 at 7:46 am

      5 stars
      I usually don't comment on recipes, but hats off to this one. Made it today for the first and everyone loved it. They even went back for seconds. I didn't use as much sugar and added some cinnamon powder. My best bakes by far, can't wait to make this again. Will definitely share this recipe with friends and family. Thank you!!

      Reply
    28. Tash says

      July 15, 2022 at 8:31 am

      Looks delicious! Can you give me a average on how many calories in one bake?

      Reply
    29. Shonelle says

      February 25, 2023 at 7:49 am

      I think I fried mine a bit too long. The layers beneath the outside were oily

      Reply
      • Althea Brown says

        March 27, 2023 at 9:00 pm

        Oh no. Oily bakes usually means the hot wasn't quite hot enough when you first added it.

        Reply
    30. Susan says

      April 06, 2023 at 9:09 pm

      5 stars
      Instead of warm water, use warm milk instead and dissolve the sugar in it. Makes for a tastier bake.

      Reply
    31. Pamela says

      April 07, 2023 at 10:01 am

      Made these and they were amazing, best bake recipe I’ve tried. The family loved it!! I made them in the wok what a great idea… they came out evenly cooked… thank you for all the tips!,

      Reply
      • Althea Brown says

        April 07, 2023 at 10:07 am

        i'm so glad you loved these. Thank you do much for trying my recipe and rating it.

        Reply
    32. Pamela says

      April 07, 2023 at 10:04 am

      5 stars
      Forgot to post my rating.

      Reply

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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    • gluten free doubles on brown parchment paper.
      Gluten Free Doubles
    • How to break down a whole chicken over cut up chicken
      How to Break Down a Whole Chicken
    • Non-alcoholic Guyanese Black Cake
    • Flan in a pan with a slice of flan on an aqua background. Orange and yellow napkins folded on a green background with a brass and black fork resting on top
      Pumpkin Flan

    Wholesome Faves

    • Boneless Brown Stew Chicken
    • Dhal in a wooden bowl with a red wiri wiri pepper floating on top
      Instant Pot Dhal {Whole30}
    • Gluten Free and Grain Free Guyanese Roti (Paleo)
    • parasad, pomegranate and dragon fruit on a gray plate
      Guyanese Parsad

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