puff puff

Puff Puff Recipe….

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.

Ingredients:

500g Plain Flour

160g Sugar or to your taste

Vegetable Oil

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

Preparation:

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.

puff puff

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…

puff puff 5

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.

puff puff 6
When it’s well risen, take it out of the oven and set aside..

puff puff

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…

puff puff 8

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…

puff puff 9

Transfer into a paper towel lined colander…

puff puff 2

I love sprinkling sugar or drizzling Chocolate syrup on puff puff, yeah, I’m a fatty!

puff puffpuff puffpuff puff 1

If you’re interested in more Nigerian snacks recipes, why don’t you check out our Nigerian Meat Pie recipe, click HERE for the recipe, or our Nigerian Chicken Pie recipe, click HERE for the recipe.

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…

 

48 thoughts on “Puff Puff Recipe….

  1. I did yesterday and it came out very well although some are flat but very soft and tasty. Thanks for the recipe

  2. Before now my puff puff always came out hard, i almost gave up, been looking for recipes to try out then I stumbled on your blog, you need to feel the joy in me now… I just tried it again using your recipe though i used 250grams of flour, I think it’s the baking powder all I know is that I nailed it…it came out soft just the way I like it… thanks to you..God bless you.

  3. I made the best puff puff ever today, thank you so much for sharing your ideas and recipes with us. Your blog has helped my life not afraid to cook anything, be it local dish or continental dish.

    • Hi Oge, sorry for the late response. I’m glad the Puffpuff recipe worked out great for you and thanks for taking the time to leave a feedback and for your kind words. it’s well appreciated..x

  4. Thank you Sis J for this recipe. I tried making puff puff for the first time towards the end of 2016 and it came out well. The only thing is I could not achieve the round or balls shape so much because of the ice cream scoop I have. Mum was happy with the result (taste wise). Her and my dad have almost finished it. My friend has requested hers. Please could you do a jerk chicken recipe when you have a chance? Thanks

    • Love the feedback, thanks, I’m glad you loved it. I’ll post a recipe for jerk chicken soon, later this month definitely. Thanks…

    • Thanks for the feedback, to achieve good baking results, you definitely need to measure. I’m glad it’ll turn out better on your next attempt.

  5. Hi Sisi Jemimah,

    So just finished making puff puff with your recipe. It’s safe to say no more store bought puff puff mixes for me! I used 200grams flour instead though, to reduce the quantity but noticed 200ml water wasn’t quite enough for it. They turned out brilliant.
    Wish I could share pictures here for you to see. I got nice shapes and they were so fluffy! This may just end up being my breakfast!

    Will certainly be trying out more recipes.

    • Thanks for the feedback Kunbi, really glad it turned out well. Thanks so much for taking the time to leave a feedback, it’s well appreciated. You can send photos to my email address jemimah@sisijemimah.com. Look forward to more feedbacks from you. Happy New Year…xx

  6. Made this today as well. What a way to start off the New Year. Feels good to know I can make one of my all-time favourite snacks. Just one suggestion though….pls pls include serving sizes in your recipes. You rock!

  7. Finally…someone who believes in adding baking powder to puff-puff. After over 50 trials (not kidding) of trying to make puff-puff with yeast and it still didnt feel right. My sister, I was about to give up accept i was jinxed with regards to puff puff making until i stumbled into your blog. The picture of the puff puff on your blog convinced me that this had to be it..off i went to the kitchen and followed your recipe to the later and tadaaa..it came out beautiful. Taste is great, Nice texture on the inside and crust. U are a genius Sisi..! Thank you for sharing such wealth and now I can shout hallelujah, Sisi, has delivered me!

    • Hi, Chloe, I read your comment, laughted do had and went off to share it on my Facebook page then forgot to respond, how silly of me. So so sorry for the late response. Thanks for the feedback, it’s greatly appreciated and I’m glad the recipe worked great for you. You’re very very welcome….x

  8. As a first timer puff puff maker, i followed the instruction and they came out AMAZING!!! Thank you sis, God bless the work of your hands.

    • Hi Dami, thanks so much for the feedback, I’m glad the recipe worked great for you. You’re very welcome and Amen to your prayer…..X

  9. I have also always thought the God of Puff puff was against me, then stumbled on your precise and easy to follow recipe ……thank you for saving my pride!

    Thank you for this and other recipes. I love your page.

    • Hi TJ, sorry for the late response. I’m glad the recipe restored your faith in Puffpuff making. Thanks so much for taking the time to leave a feedback, it’s greatly appreciated….

  10. Sisi, u a too much for me, God will will continue to bless u. Is it not necessary we add milk to d recipe?

  11. This recipe is a life saver! I had almost given up on making puf puf has it has disappointed my culinary skills once but right now I feel like a professional it was so perfect
    Love, kisses & hugs

  12. Hi,I made puff puff with the baking powder tip and it came out different from my regular puff puff,thanks for the tip,you are blessed Sisi Jemimah

    • ……and Baking powder saves the day yet again…?I’m glad it worked well for you, thanks for the live my feedback…..X

  13. Hello, sisi Jemimah. I love the look of your puff puff. One question, please. when the dough has risen and I want to fry, do I have to mix it together before scooping into hot oil?
    Thanks

      • Thank you so much. I’ve always mixed the dough vigorously before frying. maybe that’s why it doesn’t turn out right. It’s insides turn out very oily and I have to squeeze out the oil before eating.
        I’ll definitely try out your method in the coming week and let you know how it goes.

      • I finally made the puff puff using your recipe. it came out soft and round. I was soo happy that started eating it before it was warm. Thank you very much. Keep up the good work.

  14. Hi Sisi Jemmy. I am happy to visit your site I like frying puffies for my friends and family I also sell them. The person that tot me puff didn’t add baking powder to the recipes, I have met many other puff recipes without baking powder. I met with a caterer friend by name Laide she tasted my puff and said something is missing in the recipe and that thing is baking powder. I argued so much with her, she insisted baking powder makes it soft, attractive and it helps maintain that round shape. I decided to try it out and it came out so perfect than the ones I have been frying before.
    It seems majority don’t know much about baking powder in puff recipes. A friend said why will I combine two chemicals together she said its wrong but she can never do without eating my puffies. I used Flour 250grms, sugar 100grms, yeast 1tblspn,Baking powder 1teaspoon,Salt 1teaspoon, water1-2cups.

    Happy Frying!!!

    • How did I miss your comment???? I’m so sorry for the late response, I probably never got notification. Yeah, most people don’t know about the effect of baking powder in puff puff. I just love it cos it’s a no fail method as you get guaranteed fluffiness and roundness when used appropriately. That being said, I still get good results without but it’s just safer to include in the recipe. Thanks so much for the insight and taking the time to leave a comment. Totally appreciated….X

  15. Thank you sister for sharing your puff puff recipe. I try it today and it was puffy and yummy. Am going to be using this recipe from now on. Love it !God bless you lady?

  16. I have avoided puff-puff all my life because it just seemed like one of those ‘easy’ foods that i would totally bungle. That you kuku wrote measurements in grams gaan sef didn’t help my confidence because I usually measure in cups and spoons. I sha measured with eye and it wasn’t bad at all…a little too sweet but we thank God it was sugar that was in excess (it could have been worse). It was a little crisp on the outside, soften when it cooled though but i nailed it i think. I can’t say its an activity i would jump at in the nearest future but at least i know i can do it. Thanks SJ, with you i can now say i’ve conquered puffpuff

    • LOL! LOL! LOL!!! This made me laugh out really loud. You really don’t want to know how many times I messed up trying to make Puff Puff. In fact, I gave up; believing the gods of puff puff were against me. Whatever I did, I just never came out right, well, until my mum and a dear friend Ajoke, gave me pointers. I’m glad you conquered it in the end, I’m happy for you. ? As per the crispness, I’m sensing you didn’t add baking powder, not like you needed to anyway but the addition does help to avoid crispness. Thanks so much for taking the time to leave your feedback. I’m sure you’ll do much better on your next attempt….???

  17. Hi please what brand of flour did you use, I never seem to get puff puff right and I suspect it might be the flour. I live in Manchester btw ?

    • Hi Chinwe, I live in Manchester too..hmmmm? I use McDougall plain flour. Tesco flour works just fine too really, not the cheapest one though, the 99p one….

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