Puff puff is a Nigerian deep fried dough snack. Puff puff is very similar to Ghanaian Bofrot but unlike the dry and crunchy Bofrot, Puffpuff is soft and spongy.
Puff puff is easy to prepare, as long as you get the measurements right and you use the right type of yeast, which is fast or quick action yeast. You’ll notice I included baking powder in the list of ingredients, now, this is optional. I prefer to add baking powder cos it makes my puff puff fluffier and helps achieve the round shape better. Feel free to omit this if you’re not comfortable with it.
500g Plain Flour
160g Sugar or to your taste
400ml Lukewarm Water
7g Fast Action Yeast
1 Levelled Teaspoon Baking Powder (Optional)
1 Teaspoon Vanilla Essence (Optional)
1/2 Teaspoon Nutmeg (Optional)
1 Teaspoon Ground pepper/ Pepper Flakes (Optional)
1/2 Teaspoon Salt
Add flour into a deep bowl, add the salt, sugar, nutmeg, baking powder and pepper, mix thoroughly. Then add the yeast, mix thoroughly. Now, gradually add the water….
Do make sure you use lukewarm water as the yeast won’t get activated if you use cold water and hot water will kill the yeast, so be sure to use lukewarm water. Also, ensure you use fast action yeast.
Mix thoroughly,then add the vanilla, you can use a whisk or hand mixer. If you’re using a hand mixer, try not to over beat the batter.
The consistency shouldn’t be runny nor too thick, it has to be in between, that’s not too thick and definitely not fluid, pretty much as pictured below…
Now, cover with cling film, I usually cover with a thick towel as well. Place in a cool dark place like your oven, leave till the batter rises. This should take around 2 hours.
When it’s well risen, take it out of the oven and set aside..
Now, pour the oil into a fairly big deep pan. The oil should be at least 3 inches deep. Place on a hob on medium heat.
Do not fry on high heat or you’ll end up with puff puff cooked on the outside but not on the inside. Temperature should be between 170 and 180 degrees.
Now, scoop the batter into the oil, you can either use an ice cream scoop or just use your hand. Do not overcrowd the pan…
Fry till golden brown, remember to turn the puff puff over to allow for even frying. Often times, the puff puff will turn on their own though, each batch should take roughly 6-8 minutes to fry…
I didn’t scoop in too much batter cos I was struggling to manage scooping, frying and photography at the same time…
Transfer into a paper towel lined colander…
I love sprinkling sugar or drizzling Chocolate syrup on puff puff, yeah, I’m a fatty!
Let’s know how you get on if you choose to replicate this easy yet yummy Puff Puff recipe. See you in the next recipe…