These crisp yet soft Caribbean bread rolls are dangerously addictive.
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp caster sugar
- 30 g unsalted butter melted
- 55 ml milk semi-skimmed or whole
- 65 ml water
- 300 ml vegetable oil any is fine…rapeseed, sunflower..
- Mix together all the dry ingredients in your stand mixer bowl. Melt your butter.
- Pour in the butter, the milk and water and mix together with a d-scraper or wooden spoon to incorporate into a dough.
- Knead for 5 minutes using your mixer and dough hook, until the dough is soft and smooth. Leave to rest for 20 minutes.
- Once rested, cut the dough into 6 equal pieces and roll them until around 1cm thickness (circles).
- Heat your oil in a shallow frying pan or saucepan until it reaches around 180 degrees. A thermometer is handy but you can also just drop a small piece of bread in the pan and if it sizzles quickly, you’ll know it’s ready!
- Drop in your dough carefully, two at a time. Fry for around 5 minutes, turning them every minute or so. You’ll know they are done when they are golden. Place on a couple of kitchen towels on a plate to soak up the oil. Serve warm.