Some make these bakes so they have a huge air pocket in the center, which allows them to be stuffed, while others make them a little more dense. I like them both ways. My mom used to make the kind with an air pocket, but whenever I felt for the more dense version, I always bought it from Sybil’s – a popular bakery in Queens, NY.
- 3 cups all-purpose flour (substitute 1/2 cup whole wheat flour for a healthier option)
- 2 tsp baking powder
- 1/4 cup white sugar
- 4 tbsp vegetable shortening or cold butter
- 1/2 tsp salt
- 1 cup water
- Mix flour, baking powder, sugar, and salt together. Add shortening or butter. Cut in with a fork. Add water to knead dough. Add more or less water and flour as needed to bring the dough together. Roll into small dough balls and place on a greased plate. Cover with damp paper towel to avoid crust from forming. Let dough rest for one hour minimum.
- Heat enough oil for frying.
- Flour surface and roll each dough ball to 1/4 inch thickness.
- Fry until bake is golden brown on each side.