Fresh Fry Bake (Small Batch)
Fresh Fry Bake (Small Batch)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon butter, cold, cut into small pieces
- 2 tablespoons granulated sugar, or 3 tablespoons for a sweeter bake
- 1/2 cup water, warm, plus more as needed
- 2 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the all-purpose flour and baking powder. Whisk briefly to combine.
⏱️ 1 min
- 2
Add the cold butter pieces to the flour mixture. Using your fingertips, rub or pinch the butter into the flour until the mixture resembles coarse crumbs and the butter is fully incorporated. This step helps create a rich texture in the bakes.
⏱️ 3 min
- 3
Stir in the granulated sugar. Start with 2 tablespoons, or add 3 tablespoons if you prefer a slightly sweeter bake.
⏱️ 1 min
- 4
Gradually add the warm water, about 1/4 cup at a time, mixing by hand. Continue adding water until all the dry flour is incorporated and the dough comes together to form a soft, cohesive ball. Be careful not to over-knead; simply bring the dough together.
⏱️ 3 min
- 5
Divide the dough into four equal portions. Take each portion and gently tuck the edges underneath to form a smooth ball. This creates a nicer surface for frying.
⏱️ 2 min
- 6
Place the dough balls on a lightly floured surface or plate, cover them with a clean kitchen towel, and let them rest for 25 to 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
⏱️ 30 min
- 7
While the dough is resting, pour the vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to approximately 350°F. To test if the oil is ready, drop a small pinch of dough into it; it should sizzle and float to the top, browning gently. If it browns too quickly, the oil is too hot and needs to be reduced.
⏱️ 5 min•🌡️ 350
- 8
Once the dough has rested, lightly flour a clean surface. Take one dough ball and use a rolling pin to roll it out into a circle about 1/4-inch thick. Repeat with the remaining dough balls.
⏱️ 3 min
- 9
Carefully slide one rolled dough circle into the hot oil. As it fries, use a slotted spoon to gently pour hot oil over the center of the bake. This helps it puff up. Fry for 1-2 minutes per side, or until golden brown and puffed.
⏱️ 2 min•🌡️ 350
- 10
Using the slotted spoon, remove the fried bake from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough circles, frying one or two at a time depending on the size of your pot.
⏱️ 4 min
- 11
Serve the fresh fry bakes warm with your desired accompaniments, such as saltfish, corned meat, sautéed vegetables, peanut butter, or Nutella.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fresh Fry Bake (Small Batch)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon butter, cold, cut into small pieces
- 2 tablespoons granulated sugar, or 3 tablespoons for a sweeter bake
- 1/2 cup water, warm, plus more as needed
- 2 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the all-purpose flour and baking powder. Whisk briefly to combine.
⏱️ 1 min - 2
Add the cold butter pieces to the flour mixture. Using your fingertips, rub or pinch the butter into the flour until the mixture resembles coarse crumbs and the butter is fully incorporated. This step helps create a rich texture in the bakes.
⏱️ 3 min - 3
Stir in the granulated sugar. Start with 2 tablespoons, or add 3 tablespoons if you prefer a slightly sweeter bake.
⏱️ 1 min - 4
Gradually add the warm water, about 1/4 cup at a time, mixing by hand. Continue adding water until all the dry flour is incorporated and the dough comes together to form a soft, cohesive ball. Be careful not to over-knead; simply bring the dough together.
⏱️ 3 min - 5
Divide the dough into four equal portions. Take each portion and gently tuck the edges underneath to form a smooth ball. This creates a nicer surface for frying.
⏱️ 2 min - 6
Place the dough balls on a lightly floured surface or plate, cover them with a clean kitchen towel, and let them rest for 25 to 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
⏱️ 30 min - 7
While the dough is resting, pour the vegetable oil into a deep pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat the oil over medium-high heat to approximately 350°F. To test if the oil is ready, drop a small pinch of dough into it; it should sizzle and float to the top, browning gently. If it browns too quickly, the oil is too hot and needs to be reduced.
⏱️ 5 min•🌡️ 350 - 8
Once the dough has rested, lightly flour a clean surface. Take one dough ball and use a rolling pin to roll it out into a circle about 1/4-inch thick. Repeat with the remaining dough balls.
⏱️ 3 min - 9
Carefully slide one rolled dough circle into the hot oil. As it fries, use a slotted spoon to gently pour hot oil over the center of the bake. This helps it puff up. Fry for 1-2 minutes per side, or until golden brown and puffed.
⏱️ 2 min•🌡️ 350 - 10
Using the slotted spoon, remove the fried bake from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough circles, frying one or two at a time depending on the size of your pot.
⏱️ 4 min - 11
Serve the fresh fry bakes warm with your desired accompaniments, such as saltfish, corned meat, sautéed vegetables, peanut butter, or Nutella.
⏱️ 1 min