Picture this: warm, golden, pillowy puffs, straight from the pan and dusted in a sweet snowstorm of powdered sugar. That’s Puff Puff—a beloved West African snack that’s almost impossible to resist. It’s shockingly simple, comes together quickly with everyday ingredients, and is absolutely lovely to share with friends and family. If you’re on the hunt for something delicious yet fuss-free to whip up on a busy night (or for a spontaneous celebration), this recipe is pure gold. Joyfully crisp on the outside, soft and airy inside—these treats practically disappear in minutes!
Why You’ll Love This Recipe
- Effortless & Quick: You’ll be amazed at how easy this is—even if you’re not a regular baker! Most of the time is just watching some dough rise.
- Minimal Ingredients: All you need are pantry staples like flour, sugar, and yeast. No complicated shopping required.
- Crowd-Pleaser: Serve them fresh, and watch everyone hover around the plate for more. These are always a hit!
- Versatile: Enjoy them simply dusted with sugar, or dip them in a spicy pepper sauce if you’re craving a kick.
Ingredients You’ll Need
- Warm Water: Gives the yeast the perfect environment to get bubbly and active.
- Active Dry Yeast: The magical ingredient that makes the puff puff light and airy.
- All-Purpose Flour: Forms the structure—don’t substitute with whole wheat, or you’ll miss the iconic tender bite.
- Sugar: Sweetens the dough for that unmistakable puff puff flavor. Some is used to wake up the yeast at the start.
- Grated Nutmeg: Gives a subtle warmth and distinctive aroma—it’s not optional if you want the authentic taste!
- Salt: Balances the sweetness and brings out the flavors.
- Vegetable Oil: For frying—choose a neutral oil with a high smoke point.
- Pepper Sauce: Completely optional but highly recommended for those who love sweet and spicy together.
- Powdered Sugar: For dusting—if you’re a fan of extra sweetness or want that classic “street-style” look.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Now comes the fun part—make this recipe your own!
- Spiced Puff Puff: Add a pinch of cinnamon or cardamom for a new flavor twist.
- Savory Puff Puff: Reduce the sugar, add chopped scotch bonnet or a sprinkle of chili flakes for an appetizer with attitude.
- Chocolate Puff Puff: Gently fold in a handful of mini chocolate chips before frying.
- Stuffed Puff Puff: Hide a small cube of cheese, jam, or Nutella right in the center for a gooey surprise!
Don’t hesitate to experiment—Puff Puff loves a little personality!
How to Make Puff Puff
Step 1: Activate the Yeast
First, whisk warm water, yeast, and a teaspoon of sugar together to give the yeast something to feed on. In about five minutes, it’ll foam and smell wonderfully bread-y. If there’s no foam, try again with fresher yeast.
Step 2: Make the Dough
Combine your flour, the now frothy yeast mixture, the rest of the sugar, nutmeg, and salt in a large mixing bowl. The dough should be very wet—pourable but thick. If it looks dry, add water a splash at a time.
Step 3: Let it Rise
Cover the bowl with a kitchen towel and leave it somewhere warm for about an hour. You’ll know it’s ready when the dough has doubled in size, is flecked with bubbles, and jiggles a little when you shake the bowl.
Step 4: Fry the Puff Puff
Heat a pot of oil until it’s about 350°F (a little sizzle with a drop of dough means you’re ready). Using two spoons or your hands (lightly oiled), drop small balls of dough into the oil. Don’t crowd the pan—they need space to puff! Turn gently until all sides are a deep, even golden brown.
Step 5: Drain and Serve
With a slotted spoon, transfer your puff puffs to a plate lined with paper towels. Dust with powdered sugar if desired, or serve just as they are—preferably warm and ready to vanish!
Pro Tips for Making the Recipe
- Wet Dough is Key: Don’t be tempted to make the dough stiff—extra moisture gives the puffs that classic soft, stretchy interior.
- Oil Temperature Matters: Too hot means burnt outsides, raw insides; too cool, and they’ll soak up oil. A thermometer takes the guesswork out.
- Let the Dough Rise Well: Be patient! The longer and better your dough rises, the fluffier the result.
- Shape by Hand or Spoon: Grease your hands if shaping by hand, or simply use two spoons for stress-free dough balls.
How to Serve Puff Puff
Arrange your fresh puff puffs on a platter, dusted with powdered sugar if you love a sweet touch. For a more daring bite, pair them with a spicy homemade pepper sauce on the side—the contrast of sweet, fluffy dough and fiery dip is simply addictive! These are perfect solo as a snack, or alongside tea, coffee, or fresh tropical juices for a real treat.
Make Ahead and Storage
Storing Leftovers
Puff puffs are best on the day they’re made, but you can store leftovers in an airtight container at room temperature for up to two days. They’ll lose a bit of crispness but still taste fantastic.
Freezing
To freeze, let them cool completely, then seal in freezer bags for up to a month. Thaw at room temperature, then warm in the oven to get that coveted crisp back.
Reheating
Pop them in a preheated oven at 350°F for 5-8 minutes to revive their crispiness—or a few seconds in the microwave if you’re in a hurry (but they’ll be softer).
FAQs
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How do I know when my oil is ready for frying?
Drop a tiny piece of batter into the oil. If it sizzles immediately and rises to the top, the temperature is perfect for frying puff puffs.
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Why is my puff puff dense and not airy?
This usually means the dough didn’t rise enough, or the yeast was old. Make sure your yeast is active and give the dough plenty of time to double in size for a light, spongy texture.
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Can puff puff batter be made in advance?
Absolutely! The batter can be mixed and refrigerated (covered) for up to 24 hours. Let it come closer to room temperature for about 20-30 minutes before frying.
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Can I make puff puff gluten-free?
You can experiment with a 1-to-1 gluten-free flour blend, but results will vary. The texture may not be as stretchy, but they’ll still fry up deliciously.
Final Thoughts
There’s truly nothing quite like that first bite of homemade puff puff: crispy on the outside, meltingly soft inside, and touched with the warmth of nutmeg. It’s simple, endlessly adaptable, and destined to be devoured—especially when you share. So set aside an hour, gather your ingredients, and treat yourself (and your loved ones) to a batch of fresh puff puffs. You deserve a little sweetness and fun in your busy week!
Print
Puff Puff Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 40–50 pieces 1x
- Category: Snacks
- Method: Frying
- Cuisine: West African
- Diet: Vegetarian
Description
Puff Puff is a popular West African snack made from flour, sugar, yeast, and spices, deep-fried until golden brown and fluffy. These irresistible treats are slightly sweet, with a hint of nutmeg, soft on the inside, and lightly crisp on the outside. Ideal for gatherings or as a quick snack, they can be served plain or with pepper sauce or a dusting of powdered sugar for an added touch.
Ingredients
For the Dough
- 2 1/2 cups warm water, plus more as needed
- 1 (7 g) packet active dry yeast
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar, divided
- 1/2 teaspoon grated nutmeg
- 1/2 tablespoon salt
For Frying
- Vegetable oil, for deep frying (enough to fill at least 3″ deep in pan)
For Serving (Optional)
- Pepper sauce, for dipping
- Powdered sugar, for dusting
Instructions
- Activate the Yeast: In a medium bowl, whisk together 2 1/2 cups warm water, the active dry yeast, and 1 teaspoon of the sugar. Allow the mixture to sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine the flour, remaining sugar, nutmeg, and salt. Pour in the yeast mixture and stir well to form a very wet, sticky dough. If the dough is too dry, add extra water a little at a time. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until it has doubled in size.
- Heat the Oil: Pour enough vegetable oil into a large, deep pan to reach a depth of at least 3 inches. Set over medium heat and bring the oil to about 350˚F, which should take 8-10 minutes. Monitor the temperature to avoid overheating.
- Shape & Fry the Puff Puff: Once the oil is hot, drop spoonfuls of dough carefully into the oil using your hands or two spoons to form small balls. Fry in batches without overcrowding the pan. Rotate each ball as needed with a spider or metal slotted spoon to ensure even browning on all sides.
- Drain & Serve: Use a slotted spoon to remove the fried puff puffs and place them on a plate lined with paper towels to drain excess oil. Serve the puff puffs plain, dusted with powdered sugar, or with pepper sauce for dipping according to preference.
Notes
- If the dough seems too thick after combining, gradually add more water until a very wet consistency is achieved.
- For best results, let the dough rise in a warm, draft-free environment to develop a light texture.
- Monitor oil temperature using a thermometer if possible to avoid burning or undercooking.
- Fry in batches; do not overcrowd the pan, as this can lower the oil temperature and affect texture.
- Customize flavor by adding a pinch of cinnamon or vanilla extract to the dough if desired.
Nutrition
- Serving Size: 1 puff puff
- Calories: 70
- Sugar: 2 g
- Sodium: 60 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 0 mg
