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.

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.

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.

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.

Puff Puff Recipe - Evelynseats

Name: Puff Puff Recipe
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: West African
Ingredients: 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; Vegetable oil, for deep frying (enough to fill at least 3″ deep in pan); Pepper sauce, for dipping; Powdered sugar, for dusting

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

Units Scale

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

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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