Here’s a recipe on how to make simple Dominican bakes
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Dominican bakes, Caribbean Johnny cakes, fried dumplings, and doubles are all birthed from essential ingredients of flour, water (or milk), baking powder, salt, butter and then deep-fried to perfection. Follow the recipe below for making great tasting, wonderful bakes.
My love of bakes started at a very young age. I’d often watch my mother skillfully knead the dough, transform them into flat saucer-like shapes, and submerge them in oil. I’m the last child in my family, and I was always near my mom when she cooked. I don’t think that it was because I wanted to be a cook, but I wanted to be the first out of 4 kids to eat. My sisters may have though that I was avyeg (creole) for greedy, I was just strategizing my approach. I wish that I’d spend more time asking my late mother about her simple Dominican Bakes Recipe.
My mom made bakes to perfection. She never had a bad bakes day, as she learned from her mother and the bakes making tradition was then passed down to my sisters and I. I have to confess that although my mother was a bakes boss, I was nowhere that title. I’ve struggled for years to master bakes. Sometimes they’re too rubbery, or too crunchy, etc. On the other hand, my sisters are veterans, and I often observe them making the bakes and pray that through osmosis, I’d also be blessed.
Growing up, we owned a bar in the village of Thibaud. Every weekend when my older sister and I returned from high school in the capital Roseau (my middle sister went to Portsmouth Secondary School), we all worked in the bar. My older sister Maureen made the bakes and fried the chicken. My middle sister, Marva, sold drinks, and I was the social butterfly, chatting with our guests, and playing music to entertain them and occasionally help out selling drinks. By the way, my sisters didn’t want me near the bar, because they thought I was unintentionally giving the drinks away. This bar presented a perfect opportunity for me to learn how to master bakes at a very young age. Unfortunately, I waited until my 30s to feel that level of confidence in my bakes making pursuit.
I’m saying all this to share that although bakes may look easy to make, it requires a certain level of craftsmanship to get the look and taste right, and above all, you’ll need the right ingredients.
Here’s how I make my bakes.
How to Make Dominican Bakes
Enjoy this simple Dominican bakes recipe with only seven ingredients
4.50 from 2 votes
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Course Breakfast, lunch
Cuisine Caribbean, Dominican
Servings 6
Equipment
Saucepan
bowl
Ingredients
- 4 cups All-purpose flour or bread flour I prefer to use unbleached bread flour
- 1 tbsp Baking powder
- ¾ tbsp Salt
- ½ tbsp Sugar
- 2 cups Milk (or water) slightly lukewarm. If you're using evaporated milk, make sure you dilute it with water half/half
- 1½ tbsp Butter slightly melted
- 2 cups Vegetable oil Not olive oil as it's not for frying. Make sure that the oil is enough to deep fry the bakes.
Instructions
Combine dry ingredients and mix (flour, salt, and baking powder)
Add lightly melted butter mix.
Gradually add lukewarm milk.
Gently knead the dough with hands.
The dough should not be firm but with a sticky consistency.
Separate into small portions in the shapes of balls based on the desired size.
Let the balls rest for 15 – 20 minutes covered with a towel or saran wrap.
Flatten dough using hands, using your thumb to press dough in
Deep fry in a saucepan (I use a saucepan because the frying pan is too wide, and I'll need to use too much oil to deep fry). Use medium heat.
Turn over on the other side when dough strarts getting brown, then turn over to brown the other side
Enjoy with your favorite side
Notes
Here are some tips:
I try not to over knead my bakes since the dough needs to have a loose consistency.
Deep fry bakes so the sides get cooked evenly
Cook under medium heat
Use tongs to turn bakes over
When you remove from the pot, place on a plate or platter lined with a paper towel
Eat bakes while warm
Keyword bakes,, codfish, fried dumpling
If you’re looking for how to make the codfish bulljaw, you can find the recipe here.
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Comments
Glo Mac says
I love the way your bakes look and while I learnt to make bakes by the roadside from my roadside grill, ‘Glo’s Roadside Grill’, I too am still mastering the art of making bakes. It’s a fun art I must say like playing with play doh. Lol. Some days I get it absolutely right and other days…. oh well… I enjoy a good bake and something I prefer to make myself with all the touchy feely that goes into making anything with flour.
Thanks for your generous shared and much success with your mission. Smiles 😊 😃 😀Reply
admin says
Hey Glo, thanks for your wonderful words. Bakes are so versatile. I love that you enjoy it as well. Smiles 🙂
Reply
jash says
the bakes where so sticky, how do i get them to come out right?Reply
admin says
Hi Josh, add a little bit more flour, to help remove the stickiness. Hope this helps.
Reply
Carline says
Good morning,
I know I need to use baking powder but can I substitute it with eggs if I don’t have baking powder. Thank youReply
admin says
Hi Carline, sorry I missed this. Here’s an article about 10 best substitutes for baking powder. https://www.foodsharkmarfa.com/baking-powder-substitutes/
Reply