Puff Puff

Name: Puff Puff
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6 servings
Cuisine: West African
Ingredients: 2 cups all-purpose flour, sifted; 1/2 cup granulated sugar; 2 tsp active dry yeast; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1.5 cups warm water; 4 cups vegetable oil

A popular West African street food snack consisting of deep fried dough balls that are crispy on the outside and soft and chewy on the inside.

75 minEasyServes 6280 cal/serving

West AfricanDessertStovetopVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour, sifted
1/2 cup granulated sugar
2 tsp active dry yeast
1/2 tsp ground nutmeg
1/2 tsp salt
1.5 cups warm water
4 cups vegetable oil

Instructions

1

In a large bowl, whisk together 2 cups sifted all-purpose flour, 1/2 cup granulated sugar, 2 tsp active dry yeast, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
2

Pour in 1.5 cups warm water and mix thoroughly with your hands or a wooden spoon until a smooth, thick batter forms.
3

Cover the bowl with a clean towel and let the batter rise in a warm place for 45 to 60 minutes until doubled in size.
4

Heat 4 cups vegetable oil in a deep pot over medium heat until it reaches 350 degrees Fahrenheit.
5

Scoop portioned balls of batter into the hot oil using your hand or two spoons and fry for 3 to 5 minutes, turning occasionally until deep golden brown on all sides.
6

Remove the fried dough balls with a slotted spoon and drain on paper towels before serving.

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Questions

What should Puff Puff look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden brown on all sides.

What can I use instead of yeast in Puff Puff?

The entry for Puff Puff calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Puff Puff gluten-free?

Yes. The gluten in Puff Puff is 2 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Puff Puff?

One serving (the recipe makes 6) is about 280 calories, with 4 g protein, 46 g carbohydrate and 9 g fat, plus 1 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Puff Puff can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 1 hour: "Cover the bowl with a clean towel and let the batter rise in a warm place for 45 to 60 minutes until doubled in size." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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