Nigerian · Dessert · Medium
Puff Puff
0.0 (0 ratings)- Total
- 1 hr 45 min
- Prep
- 1 hr 25 min
- Serves
- 8
- Calories
- 220
Yeast batter fries into golden balls with stretchy, airy centers and a light sugar crust, a familiar sweet snack in Nigeria.
A loose yeast batter gives Puff Puff its soft, slightly chewy center. Small spoonfuls round themselves in the hot oil, forming a thin golden shell around a web of airy crumb, a texture that makes the Nigerian sweet hard to leave on the plate.
Let the batter become visibly bubbly before frying. Keep the portions small and the oil steady so the centers cook before the outside turns dark; a thermometer takes much of the guesswork out of the pot.
Method
Combine all-purpose flour, sugar, instant yeast, nutmeg and salt. Beat in lukewarm water until a smooth, thick batter forms.
Cover and rise in a warm place for until doubled and covered with small bubbles. Stir once to release the largest air pockets.
Heat vegetable oil in a deep heavy saucepan to 350°F (175°C). Use two spoons to lower tablespoon-size portions into the oil, leaving room for them to expand.
Fry about 24 balls in 4 batches for per batch, turning, until evenly golden and cooked through. Split one to check that its center is airy with no wet batter.
Drain on a rack and dust with powdered sugar while still warm. Serve as 3 small balls per portion.
Forkue tips
- If the batter slides off a spoon like thin cream, beat in a little flour; it should fall slowly in a thick ribbon.
Storing and reheating
Eat warm for the lightest texture. Keep covered at room temperature for 1 day or freeze for 1 month, then warm in a 350°F (175°C) oven to soften the centers.
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Kitchen gear
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Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Puff Puff: FAQ
Why is my puff puff oily?
The oil may have cooled too far when the batter went in. Fry smaller batches and let it return to temperature between them.
Can I make the batter ahead?
Yes. Cover and refrigerate after mixing, then let it warm and become bubbly before frying. Do not seal it in a rigid airtight container while it rises.
How do I store and reheat Puff Puff?
Eat warm for the lightest texture. Keep covered at room temperature for 1 day or freeze for 1 month, then warm in a 350°F (175°C) oven to soften the centers.
How long does Puff Puff take?
About 1 hr 45 min in total: 1 hr 25 min prep and 20 min cooking.
What do I need to make Puff Puff?
The key ingredients are all-purpose flour, instant yeast and nutmeg, plus pantry basics.
Any tips for Puff Puff?
If the batter slides off a spoon like thin cream, beat in a little flour; it should fall slowly in a thick ribbon.
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