Name: Johnny Cakes: Buttery, Soft, Pillowy, and Fried to Golden Perfection
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 12
Cuisine: Caribbean
Ingredients: 600g bread flour (21 1/4 ounces; 4 1/4 cups), plus more for dusting; 3 tablespoons fine yellow cornmeal (1 1/4 ounces; 23g); 3 tablespoons granulated sugar (1 1/3 ounces; 38g); 1 tablespoon plus 1 teaspoon baking powder; 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 3 tablespoons unsalted butter, cubed, at room temperature; 1 1/2 cups (355 ml) water; 2 quarts (1.9L) canola or other neutral oil, for frying

Ingredients

12 serv.

600g bread flour (21 1/4 ounces; 4 1/4 cups), plus more for dusting
3 tablespoons fine yellow cornmeal (1 1/4 ounces; 23g)
3 tablespoons granulated sugar (1 1/3 ounces; 38g)
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
3 tablespoons unsalted butter, cubed, at room temperature
1 1/2 cups (355 ml) water
2 quarts (1.9L) canola or other neutral oil, for frying

Instructions

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1 In a large bowl, thoroughly whisk together flour, cornmeal, sugar, baking powder, and salt. Using your fingers, rub butter into dry ingredients until mixture is crumbly with no large chunks of butter.
2 Make a well in the center of the flour mixture, then pour water into the well. Using a wooden spoon, then your hands, mix water into flour mixture until a firm yet elastic dough ball is formed.
3 On a lightly floured surface, turn out the dough and knead until smooth and elastic.
4 Place the dough in a clean bowl and cover with a damp towel. Let rest at room temperature for 30 minutes.
5 After the dough has rested, divide into 12 equal-size balls (about 90g; 3 ounces each).
6 On a clean work surface, working with 1 dough ball at a time and covering the rest with a damp towel, roll into a small 4-inch (10cm) round. Repeat with remaining dough balls.
7 Line a rimmed baking sheet with paper towels or wire rack. In a large Dutch oven filled with about 2 inches of oil (or an electric fryer filled to its minimum fill line), heat oil over medium-high heat until it registers 350°F (177°C) on an instant-read thermometer. Working in batches of about 3 at a time to avoid crowding, fry dough rounds until golden on first side, 2 to 3 minutes. Turn Johnny cakes and fry until second side is golden, 2 to 3 minutes longer. Remove from oil and drain on a wire rack or paper towels. Return oil to 350°F (177°C) and repeat with remaining dough rounds. Transfer to a serving platter and serve hot, warm, or at room temperature.