Caribbean Johnny Cakes
Perfect served with salty cheese as a lunch, snack, side dish to a soup/stew.. or even a breakfast! 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.
Storage/freezing - Johnny cakes will last for a couple of days. You could toast or grill them if they become a bit ‘stale’. I personally haven’t frozen any but I reckon you could freeze them in a freezer bag and they would be fine for couple of months. You could also freeze the dough too for a month or so.
Reheating - Johnny cakes do taste nice cold but If you want to enjoy them hot again, you could toast them or place them under the grill for a few minutes.