Breakfast is calling…Float Bake
Bake is a popular breakfast item in Guyana. It requires very few ingredients and is very easy to whip up. There are many types of bake but this is my favorite. It puffs up when its cooked to form a pocket on the inside and is soft and chewy but crispy on the outside.
3 cups all purpose flour
1 tbsp baking powder
1/3 cup sugar
4 tbsp butter
pinch of salt
about 1 cup water*
Mix flour, baking powder, salt and sugar together in a bowl. With a fork, or using your hand(quick method) rub butter into flour mixture. Add water to make a firm dough, but not stiff. Dough should be easy to roll. Let dough sit, covered for at least half an hour. Roll dough to about 1/2 inch in thickness and cut with a biscuit cutter. Heat about 3 inches of oil on a medium fire. Fry dough until golden brown, flipping once. Best when served hot.
Made these for the first time today & they came out pro! My dad was rather surprised lol , good recipe .
Thanks Mya, I’m glad that you and your dad enjoyed it.
I just made bake (I’m Guyanese), and it came out exactly how I like it! I’ve made it a few times before, but this is the best that it’s come out. Tastes similar to how my grandma makes it. So glad I found your website. Keep up the good work!
Thanks CA, glad you like it.
I love your website! I am Guyanese, but my hubby is American. I rarely cook Guyanese foods, but was inspired to do so after a visit back home. He loved the bakes! Thank you!
I love bake with scramble eggs and plenty peppersauce
Made these baby today, had them with ackee and salt fish……GOOD. Thanks girl.
I just tried your recipe but I put my own spin on it – I made stuffed bakes! Yep, that’s right, all the yummy goodness of my potato choka was cooked into the bake! I wish there was a picture like so I could have shared with you what it looks like. I’m very pleased with the results and will be trying more of your recipes, thanks for the tips! 🙂
I just tried your recipe but I put my own spin on it – I made stuffed bakes! Yep, that’s right, all the yummy goodness of my potato choka was cooked into the bake! I wish there was a picture link so I could have shared with you what it looks like. I’m very pleased with the results and will be trying more of your recipes, thanks for the tips! 🙂
love your site
Jeahan girl this bake recipie is the best of all time. I tried learning for my mother but she only telling me to put a lil bit if this and a lil bit of that. I couldn’t learn that way. Thanks to you and your explicit instructions I have been making consitently goods bakes. Cant wait to try some more of your recipies.
I am a Trini who used to live in Brooklyn and now lives in Philly. I just stumbled upon the blog and love it! Can’t wait to try some recipes. Can you make doubles?
I have yet to try doubles, but it’s definitely on my list of recipes to try since I love doubles!
Hey awesome recipe I’m a guyanese girl married to a french guy .he absolutely loves these bake .i followed your instructions precisely and they finally came out perfectly after several failed attempts over the years .so thanks great site btw
YOU MAKE GUYANESE PROUD..KEEP IT UP.. YOUR RECIPES ARE AWESOME
If anyone has trouble with the rising of these, a technique I learned from my sister was to spoon hot oil into the center of the float while it’s frying. Makes a big difference. Great recipe!
Mamata, I do this technique also, thanks for sharing.
Well, I tried the stuffed bakes today. I stuffed it with fried salt fish. It tasted great but I think I added too much water to it. It was too soft to roll so I added more flour. The dough did not rise much, so I think the next time I will use fresh baking powder. Also I did not know how many bakes I should get but now I have a better understanding. I will just make the crust thinner. I will let you know what happens when I try it again
Do you have a recipe for Chinese cake? Please post if you do.
Pam I do not have a recipe for Chinese cake.
Hi there Jehan. I just wanted to let you know that I made bakes today using your recipe but substituting Better Batter gluten free flour and they came out awesome! I just had to be sure to use extra of the flour for dusting, and made sure to roll out quite thin, but my kids didn’t know the difference between my mom’s and these. Thanks so much 🙂
Tricia, I’ve never tried other flours. Thanks for the tip.
I am 100% Guyanese and these bakes are 100% delicious !!!!! My husband always says to double the recipe.
Wow Jehan, I tried your bake recipe this morning and it was WOW FANTASTIC DELICIOUS so soft an spongy! Thank you so much…. Keep up the great work….. I add some pepper sauce,ground garlic and grate yucca aka cassava in my flour mixture as well….. I’m so bad when it comes to baking power, but your site has make me a professional now lol…. Thank you once again for all the delicious recipes !
Love these fried bakes!!! They have so many names: fried dumplings (Jamaica) Puff Puff (Ghana&Nigeria), Mandazis (kenya)…
Love your recipes!!!
do you have the recipe for doubles (Trini)?
Dameon, thank you so much! I don’t have a recipe as yet but I am working on one! Stay tuned.
what should it look like before we flip it?
They should be golden brown.
This look delish and easy to make. I saw a lot of commentors say they like saltfish and I have a good Ackee and Saltfish recipe over here http://caribbeanfood.com/recipes/jamaican-ackee-and-saltfish that I hope you’ll give a try.
Thanks Tonya, there’s already a ackee and saltfish recipe posted. Here’s the link below
mine didnt come out right. As soon as it hit the oil i new sonething was wrong. The ones that didn’t disintegrate with oily. I think the dough was to lose like cake batter. And should have been more like biscuits batter correct?
It shouldn’t be like that. The measurements must be off…please double check next time. The dough should be soft but not like cake batter.
These bakes are so delicious! I made these for the first time today as my family loves any and all breads! Definitely will be fixing them for breakfast and stuffing them everyone’s favorite breakfast. I’m gonna make these and stuff them with tilapia, it’s the only fish we eat. With a side dish of coleslaw. Thank you so much for this awesome recipe!
Hello , I am Brazilian and I did not understand what yeast you use, whether it is the yeast or leaven for bread.
I’m dying to do here in Brazil . I live in the Coast Praia Grande and Santos downloaded here has many fish .
Tatiana yeast is a type of leaven that is used for making bread. It is usually sold as rapid yeast or just simply yeast. I have no idea what it would be sold as in Brazil so I can’t help you with that part. I hope this helps.
Is it bad if I used warm water for my bake?!
Julie it’s best to use room temperature water.
The recipe produced the best bakes I have ever made. Thanks.
Amanda thank you for the feedback!
How do you make the name less doughy and less dough like this picture you have up?
I made the bakes over and over and its great but not airy inside like yours in the pic.
Ahviee, make sure the oil is very hot and the bake need to be rolled thin…about 1/2 inch in thickness. The hot oil will cause it to expand almost immediately at it comes in contact with the dough.
I made Bake this morning as a surprise for my wife. This is our first New Year as married couple. I wish I had saw your recipe first, your pictured bake got me. So next weekend guess who’s recipe I’m going to try? Yours definitely. So I will come back on your site and tell you how it turned out good or bad. I know from the look of of your picture bake that if it doesn’t turn out it’s because I did something wrong. Thank you for sharing your wonderful recipe. Happy New Year!
Thanks Latrina and good luck!
Absolutely LOVE them from Sunny Barbados with Happy Smiles
Thank you! Glad you enjoyed it!