A float is a type of fried bread that is popular in many Caribbean countries, especially in Trinidad and Tobago. It is made using yeast instead of baking powder, which gives it a unique texture and flavor. When the dough is fried, the yeast causes it to rise and swell up, creating a light and airy bread that is perfect for soaking up sauces or enjoying on its own. To make a float, the dough is first mixed together using flour, yeast, salt, and sugar.
Water is then added to form a soft, sticky dough that is left to rise for several hours. Once the dough has risen, it is divided into small pieces and shaped into rounds. The rounds are then deep-fried until they are golden brown and crispy on the outside. The result is a deliciously fluffy and airy bread that is perfect for breakfast, lunch, or dinner.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Breads
Cuisine: Caribbean, creole
Servings: 7
Ingredients
- 3½ cups flour
- ½ cup wheat flour
- 2 tbsp. yeast
- 1 tsp. salt
- 1½ cups water or slightly more
- 1 tbsp. sugar
- Oil for frying bake
Instructions
- Sift together the flour, and wheat flour. Add salt, yeast and sugar. Mix well. Add the water all at once, if dough is still dry when mixed, add enough water to make a smooth dough.
- Allow dough to relax for ½ hour. Divide dough into small balls. Roll ball of dough out on a floured board 1/4 inch thick and round.
- Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
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Recipe © Simply Trini Cooking. All rights reserved
Float
Ingredients
- 3½ cups flour
- ½ cup wheat flour
- 2 tbsp. yeast
- 1 tsp. salt
- 1½ cups water or slightly more
- 1 tbsp. sugar
- Oil for frying bake
Instructions
- Sift together the flour, and wheat flour. Add salt, yeast and sugar. Mix well. Add the water all at once, if dough is still dry when mixed, add enough water to make a smooth dough.
- Allow dough to relax for ½ hour. Divide dough into small balls. Roll ball of dough out on a floured board 1/4 inch thick and round.
- Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.
