By Finola Jennings Clark
Warning…once you have gone here, you may never be able to turn back!
Many roadside food vendors will sell these delicious fried-dough treats filled with the traditional saltfish or with equally traditional cheddar cheese. But you can also buy them plain, filled with smoked herring or even with a slab of baked local fish. At home you can fill them with whatever you like, but if you’re out and about discovering Saint Lucia, ask what’s available and have fun exploring the versatility of this local favourite!
In recent times, roadside food vendors will often serve what we call ‘bakes’ rather than ‘floats’. But in many cases, this doughy treat is fried, and so if you’re hankering after a naughty treat, you’ll want to ask for ‘fried bakes’…Okay?
If they are actually baked (an option that is becoming more and more popular due to health reasons) then they are never called ‘floats’ and are just called ‘bakes’. Floats are usually made with yeast as well, which helps make them lighter and ‘floatier’. Don’t worry if you’re a little confused, it’s an ongoing discussion even among Saint Lucian bake/float lovers. So with that confusing introduction complete, “Let’s fry bakes!” 🙂
When fried, both bakes and floats are somewhat like a doughnut, but often not as sweet and altogether more substantial, with a tiny bit of a chewy texture and a pocket of air inside. Be warned…they are addictive!
4.3 from 4 reviews
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Bakes & Floats
Cuisine:Creole Food, Kweyol Food, Local Food
Ingredients
- 1 lb. flour
- 1 tbsp sugar (or to taste)
- 1 tbsp butter
- 1 tsp salt
- *2 tbsp baking powder
- Oil for frying
- ½ cup water
Instructions
- Measure the flour into a large bowl, add the baking soda then mix the butter and sugar into the flour. Dissolve the salt into the water then gradually pour the water and salt mixture into the flour, butter and sugar mixture, mix together and knead until the dough becomes nice and soft. But not too soft!...
- If the dough is too soft add some more flour until dough is smooth, soft and does not stick on your hand. Cover the dough with a damp tea-towel for about 15 minutes.
- Place a large frying pan on a medium heat. When the pan gets hot add enough oil to cover the bottom of the pan to about 1 cm deep.
- Cut the dough into small pieces a little bigger than the size of a table-tennis or golf ball.
- Using your hands, roll and shape dough into a ball then flatten and shape into a disk about 1cm thick. Place the flat circular dough into the frying pan of hot oil, when one side is golden brown, turn on the other side. Once both sides are golden brown bake is ready.
- Your delicious bakes can be eaten almost straight away – just allow to cool a bit! Whether you eat them plain or with the traditional cheddar cheese or delicious stewed saltfish and cucumber garnish, you will fall in love with this delicious local treat.
Notes
Substitutions
*When yeast is used instead of baking powder the result is float which is lighter and fluffier than bake. When yeast is used, add the yeast to a little of the warm water and sugar, let sit for 5 minutes then add to the flour mixture. Cover the dough with a damp cloth and leave for 30 minutes to rise. The Float dough is ready to be separated, shaped and fried once the dough rises to about twice the size of the original dough.
Sugar: Traditionally white sugar would be used, but substitute brown if you prefer.
Flour: Traditionally white all-purpose flour would be used, but for a gluten and grain-free alternative, I normally replace white flour with a mix of ⅓ each of coconut flour, cassava flour, plantain flour…
Additions: You could add herbs or other things if you like, why not? Experiment! Have fun!
About Finola Jennings Clark
As a writer, Finola was Saint Lucia’s earliest blogger, writing about Caribbean life, creativity and thoughts on life in general under the banner ‘Sun, Rain, or…’ But writing and all creative pursuits were popped on hiatus for a few years as she took on the role as Director of Business Development & Marketing at the Cultural Development Foundation in 2013 and then pursued a Masters in World Heritage & Cultural Projects... (Learn More)
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Comments
Ivy saysThanks Finola, for this bakes recipe. I tried it last night and it was delicious. Everyone loved it.
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- Finola Jennings Clark says
So glad you enjoyed it!
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- Denise says
Yay! Finola. I have tried other recipes before but I can definitely trust this one. You rock!
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- Finola Jennings Clark says
Thank you!!! 😀
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- Nate says
Thank you, Fiola, for this bakes recipe. I tried it and that was great. Now, I am a pro.
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- Nate says
Thank you, Fiola, for this bakes recipe. I tried it and that was great. Now, I am a pro.
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- Finola Jennings Clark says
Glad you enjoyed it!
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- Nat says
What’s the amount of yeast you should substitute for the flour?
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- Jasmine says
I think you forgot to say to add the baking powder in step one, right? I added it.
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- Finola Jennings Clark says
Thanks!!! Well spotted! I’ve edited it now 🙂
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- Cia says
I’ve made bakes for the first time using this recipe and I must say the bakes were absolutely amazing. Very soft and nice, proud of my first attempt. Thanks to you ?
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- Finola Jennings Clark says
Whohooo! That’s great!
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- Gail says
Can I use butter instead of oil
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- Finola Jennings Clark says
Hi Gail, yes you can – I’d suggest you lightly melt it to add it in 🙂 … And let us know how it goes! You can tag us on instagram @islandeffect or send up you pics at hello@islandeffect.com !
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- Daisy says
I just tried this recipe hoping to bring the taste of St Lucia to my kitchen. I thought I had followed the recipe to the letter but my bakes taste like fried pastry rather than the bakes I know and love. Please help, what could I have done wrong ??
Unfair of me to rate the recipe because I must have done something wrong
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- Daisy says
I just tried this recipe hoping to bring the taste of St Lucia to my kitchen. I thought I had followed the recipe to the letter but my bakes taste like fried pastry rather than the bakes I know and love. Please help, what could I have done wrong ??
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- Finola Jennings Clark says
I’m really not sure … Was it tough and solid instead of airy? Could it be overkneading or maybe the raising agent was not fresh? I’m so sorry your bakes didn’t turn out as hoped. We will soon be upgrading our recipe to include more photos and a video, so please do keep an eye out!
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- N says
This recipe looks good, trust me I’ve tried many. Will try it over the weekend and let you know what I thinkN
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- Finola Jennings Clark says
Great! Definitely let us know – we love to hear! Let us know if you amended anything, or what you put in the bakes 🙂
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- bev lay says
hi Finoka,
I would love to make the floats. How much yeast is required for recipe
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- Finola Jennings Clark says
Hey, see your other comment – I’m working on getting exact recipes and trying them out!
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- bev fletcher says
good morning finola
how much yeast should we use to replace the baking powder
bev
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- Finola Jennings Clark says
Hi Bev, I’m working on getting a yeast recipe up, but in my talking with the experts (which I’m not!) So far I have confirmed that for Saint Lucia for sure, floats are made with yeast and fried and roast bakes with baking powder. And of course… most just judge when all their ingredients are “enough”… .
So hang in there – I have one recipe which uses both baking powder and yeast, (2tsps baking powder AND 2 tsps yeast for 4 cups of flour) but I am hoping for a yeast only recipe… then I would like to try them myself and see before I post.Reply
