Description
Puff Puff is a popular West African deep-fried dough ball that is soft on the inside and golden crispy on the outside. Made from simple ingredients like flour, sugar, yeast, and water, this delicious snack is easy to prepare and perfect for breakfast, tea time, or any occasion.
Ingredients
Scale
Dry Ingredients
- 3½ cups (420g) all-purpose flour
- ½–¾ cup (100-150g) sugar
- ½ tablespoon (8-9g) salt
- 2¼ teaspoons (7g) active dry yeast (1 packet)
Wet Ingredients
- 2 cups (+1–2 tablespoons, 475ml) warm water
Other
- Oil for deep frying (vegetable oil recommended)
Instructions
- Activate the Yeast: In a bowl, mix the salt, sugar, warm water, and active dry yeast. Stir gently to combine, then set aside for 5 minutes to allow the yeast to activate and become frothy.
- Add Flour and Form Dough: Add the flour to the yeast mixture and mix thoroughly until you get a smooth, somewhat sticky batter. The consistency should be thick enough to hold shape but soft.
- Let Dough Rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for about 1-2 hours until it doubles in size and becomes bubbly.
- Prepare Oil for Frying: In a large heavy-bottomed saucepan or deep pot, pour vegetable oil to a depth of about 3 inches (5cm). Heat the oil on low to medium-low heat. To test if the oil is ready, drop a small bit of batter into the oil; it should quickly float to the surface without sinking.
- Fry the Puff Puff: Using your hands or a spoon, scoop small balls of dough and carefully drop them into the hot oil. Do not overcrowd the pot to avoid sogginess.
- Cook Until Golden: Fry the dough balls for a few minutes on one side until golden brown, then turn them over using a slotted spoon and fry the other side until equally golden and cooked through.
- Drain Excess Oil: Remove the puff puffs using a slotted spoon and place them on paper towels or napkins to drain excess oil and crisp up.
- Optional Sweet Finish: If desired, roll the warm puff puffs in granulated sugar or dust with powdered sugar for added sweetness before serving.
Notes
- For softer puff puff, add 1-2 tablespoons extra warm water to your batter.
- Avoid overcrowding the oil when frying to prevent puff puffs from absorbing excess oil and becoming soggy.
- You can reduce the salt to about 1 teaspoon if you are monitoring salt intake.
- If your kitchen is cold, warm the area by turning on the stove briefly or place the dough near a warm spot to encourage rising.
- Nutritional information is approximate and depends on ingredients and oil absorption during frying.
Nutrition
- Serving Size: 2 puff puffs (approx. 60g)
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
