Puff Puff
- Total Time
- 30 minutes, plus rising
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/360 milliliters warm water or whole milk (110 degrees)
- 4teaspoons/15 grams active dry yeast
- ⅔cup/135 grams granulated sugar
- 3cups/385 grams all-purpose flour
- 1tablespoon/10 grams kosher salt
- ½teaspoon grated nutmeg
- 3 to 4cups canola oil or other neutral oil, for frying
- ½cup/100 grams granulated sugar
- ½teaspoon freshly grated nutmeg
- ¼teaspoon ground allspice
- Pinch of ground cloves
For the Puff Puff
For the Spiced Sugar
Nutritional analysis per serving (10 servings)
395 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 6 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
- Step 2
In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it’s foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
- Step 3
Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
- Step 4
Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
- Step 5
Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
- Step 6
Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
- Step 7
Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.
Private Notes
Comments
Can you bake this instead of deep frying it?
No, it cannot. Puff Puff must be deep fried.
Thanks for the puff puff recipe in particular and the other Nigerian favorite delicacy. Reading this made my day.
These were great. My family loved them. I used oat milk, and fried them in a dutch oven using sunflower oil.
I halved this as a test run. Oh my! Thea are lovely. Worth every bit of cleanup. I tried 3 different dough scoops to experiment with size. The larger scoop made a pillowy of heaven with a crunchy exterior that has to be eaten immediately. The smaller scoop creates a firmer, crunchier ball that is equally delicious in an hour. These will definitely be on the menu while I grill this summer (I prefer to deep fry outside on the grill to reduce cleanup). And will be on my Hanukkah menu.
These look very similar to a dessert we made at a restaurant, The Savannah Fish Company at the Westin Peachtree Plaza in Atlanta (now closed, unfortunately), I worked at in college 40 years ago. We served them with whipped cream and/or chocolate and/or vanilla sauces on the side. They were quite good and very popular with our patrons. Somewhat similar to a beignet.