Puff puff is a popular Nigerian deep-fried snack that’s soft, fluffy, and slightly sweet. These golden balls of dough are perfect for breakfast, parties, or any time you fancy a delicious treat.

Ingredients

• 250g plain flour
• 100g granulated sugar
• 2 tsp active dry yeast
• 20g powdered milk (or evaporated milk)
• ½ tsp ground nutmeg
• ¼ tsp salt
• Warm water (about 200ml)
• Vegetable oil for deep frying

How to Make Puff Puff

Make the Dough

1. Mix dry ingredients: In a large bowl, combine flour, sugar, salt, yeast, nutmeg, and powdered milk. Mix well.
2. Activate yeast (if needed): If using fresh yeast, dissolve it in a small amount of lukewarm water and leave for 3-5 minutes until frothy.
3. Add water gradually: Slowly add warm water to the dry ingredients, mixing constantly until you have a smooth, thick batter. Add the yeast mixture if using fresh yeast.
4. Check consistency: The mixture should be thick enough to hold its shape but not too stiff. Avoid making it too watery.

Let It Rise

1. Cover tightly: Cover the bowl completely with cling film or foil, ensuring no air can get in.
2. Leave to rise: Set aside in a warm place for 30-45 minutes until the batter has doubled in size and you can see air bubbles on the surface.

Fry the Puff Puff

1. Heat oil: In a deep pot or pan, heat enough vegetable oil for deep frying (about 5cm deep).
2. Test oil temperature: Drop a small amount of batter into the oil. If it turns golden brown and floats immediately, the oil is ready.
3. Fry in batches: Using a spoon or your hands, scoop portions of batter and carefully drop into the hot oil. Don’t overcrowd the pan.
4. Turn when golden: Fry until the bottom side turns golden brown, then turn over using a slotted spoon.
5. Cook evenly: Continue turning until all sides are golden brown and the puff puff sounds hollow when tapped.
6. Drain: Remove from oil and place on a wire rack or kitchen paper to drain excess oil.

Serving Suggestions

Puff puff is delicious:

• On its own as a snack
• With a cup of tea or coffee
• Dusted with icing sugar
• Served at parties or celebrations
• As a breakfast treat with jam

Tips for Perfect Puff Puff

• Use warm water: This helps activate the yeast and creates fluffier puff puff
• Don’t rush the rising: Give the batter enough time to rise properly for the best texture
• Control oil temperature: Too hot and they’ll burn outside before cooking inside; too cool and they’ll be oily
• Work quickly: Once you start frying, work efficiently to maintain oil temperature
• Drain well: Proper draining ensures they’re not greasy

Troubleshooting

• Too dense: Batter may be too thick or yeast wasn’t active
• Too oily: Oil temperature was too low
• Burnt outside, raw inside: Oil was too hot
• Didn’t rise: Yeast may be expired or water was too hot

Storage

• Best served fresh and warm
• Store leftovers in an airtight container for up to 2 days
• Reheat briefly in the oven to crisp up

Variations

• Sweet version: Add extra sugar or vanilla extract
• Spiced version: Add extra nutmeg, cinnamon, or ginger
• Mini puff puff: Make smaller portions for bite-sized treats

Prep Time: 15 minutes
Rising Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: About 20-25 puff puff

Why This Recipe

The key to perfect puff puff is getting the right batter consistency and allowing proper rising time. The yeast creates the fluffy texture whilst the nutmeg adds that distinctive Nigerian flavour that makes puff puff so special.