Guyanese Bakes

Guyanese Bakes
These breads are deep-fried and are not greasy when properly cooked. Served with eggs at breakfast or eggplant (baigan choka) or pumpkin or Dhal.  Bake and eggs are some of my kids favorite breakfast. It confuses friends who think they’re being served bacon and eggs.

Guyanes Bakes

June 14, 2018
: 8
: 10 min
: 20 min
: 30 min
: Easy

A deep fried bread that pairs with eggs and Guyanese style veggies or Dhal!

By:

Ingredients
  • 2 cups self rising flour
  • (If using non-rising flour, use 1 tablespoon baking powder)
  • 1/2 tablespoon butter
  • 1 teaspoon Space brown sugar
  • 1 cup water
  • Vegetable or coconut oil for deep frying (About 2 cups)
Directions
  • Step 1 Mix flour and salt (and baking powder if not using self rising flour) in large mixing bowl.
  • Step 2 Add butter and sugar.
  • Step 3 Gradually add water, mixing to form a medium firm dough.
  • Step 4 Knead dough until it forms a small smooth ball, 5 to 10 minutes.
  • Step 5 On a floured surface, roll dough into a sausage shaped 1 1/2 inches in diameter.
  • Step 6 Cut into 8 1 1/2 inch pieces.
  • Step 7 Knead each piece in the palm of your hand for 30 seconds to form a smooth ball.
  • Step 8 Rollout each ball to 1/4 inch thickness.
  • Step 9 Heat vegetable oil (Coconut or olive) until very hot in deep pan , wok or small Guyanese Carahee. Test oil temperature by adding a pinch of dough: if it rises to the top immediately, oil is hot enough).
  • Step 10 Gently lower bake (rolled dough) into hot oil and cook until puffed and light golden brown, 1 to 2 minutes on each side, basting the top with oil to ensure even cooking.
  • Step 11 Repeat with remaining dough drain on paper towels and serve for breakfast.
Mix flour and salt (and baking powder if not using self rising flour)in large mixing bowl. Add butter and sugar. Gradually add water, mixing to form a medium firm dough. Need dough until it forms a small smooth ball, 5 to 10 minutes. On a floured surface, roll dough into a sausage shaped one and a half inches in diameter. Cut into 1 1/2 inch pieces. Need each piece in the palm of your hand for 30 seconds to form a smooth ball. Rollout each bake to 1/4 inch thickness. He oil until very hot in deep pan or walk. (Two test add a pinch of Deo: if it rises to the top immediately, oil is hot enough).Gently lower bake into a hot oil and cook until puffed and light golden brown, 1 to 2 minutes on each side, basting the top with oil to ensure even cooking. Repeat with remaining dough drain on paper towels and serve for breakfast.


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