This fry bake recipe is the result of valuable feedback I got from a kitchen experiment. I set out to test the effectiveness of yeast vs baking powder in a fry bake recipe. In that first video I found yeast was my preferred leavening agent for making fry bake. But there was some merit to using baking powder as well. This recipe uses a combination of the two leavening agents to produce a solid fry bake recipe that’s easy to whip up in no time. My perfect fried bake must be light to golden brown in color, crispy on the outside but fluffy on the inside. I love when it puffs up and creates a nice puffy pocket that’s easy to stuff with my favorite filling.
Fry Bake
Ingredients
- 3 cups all purpose flour
- 4 1/2 tsp baking powder
- 1 tsp yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 cup warm water
- oil for frying
Method
- Combine dry ingredients in a large mixing bowl
- Gradually add water and mix until a dough is formed
- Transfer dough on to a work surface and combine until a smooth ball is formed. Make sure not to over work the dough. This should take no more than two minutes
- Cover the dough and allow to rest for 20 minutes
- Separate the dough into 10 portions then use the method in the recipe video to shape them into tight smooth balls
- Cover dough balls and allow to rest for at least 10 minutes
- Roll out dough balls into 4″ discs
- Fry in hot oil for approximately 30-40 seconds on each side
- Remove from oil and allow to drain in a bowl lined with paper towels
- Serve & Enjoy
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