📝 About This Recipe
A beloved street food staple across West Africa, Puff-Puff is a blissful harmony of simplicity and indulgence. These deep-fried dough balls feature a crisp, golden exterior that yields to a light, airy, and slightly chewy center with just a hint of nutmeg. Whether enjoyed as a quick snack, a party appetizer, or a sweet breakfast treat, their addictive texture and subtle sweetness make them an irresistible crowd-pleaser.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted for a lighter texture)
- 3/4 cup Granulated sugar (adjust to 1 cup for a sweeter dough)
- 2.5 cups Warm water (approx. 105-110°F; crucial for yeast activation)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1/2 teaspoon Salt (to balance the sweetness)
Aromatics & Spice
- 1 teaspoon Nutmeg (freshly grated provides the best aroma)
- 1 teaspoon Vanilla extract (optional for a modern twist)
Frying & Finishing
- 1 quart Vegetable oil (for deep frying; use a neutral oil like canola or peanut)
- 2 tablespoons Powdered sugar (for dusting)
- 1/2 teaspoon Cinnamon (optional; to mix with powdered sugar)
👨🍳 Instructions
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1
In a small bowl, combine the warm water and 1 tablespoon of the sugar. Sprinkle the yeast over the water, stir gently, and let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl, whisk together the sifted flour, the remaining sugar, salt, and grated nutmeg until well combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture and vanilla extract.
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4
Using your hand or a wooden spoon, mix the ingredients in a circular motion. Beat the batter for about 2-3 minutes until it is smooth, stretchy, and free of lumps. The consistency should be thicker than pancake batter but looser than bread dough.
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5
Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size and you see small bubbles on the surface.
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6
Once the dough has risen, gently punch it down with your hand or a spoon to release the excess air.
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7
In a deep pot or Dutch oven, heat at least 3 inches of vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy; if the oil is too cold, the puff-puff will be greasy; if too hot, the inside will stay raw.
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8
To form the balls, grab a handful of batter, squeeze it through your thumb and index finger to create a small sphere, and drop it into the hot oil. Alternatively, use a small ice cream scoop dipped in water.
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9
Fry in batches to avoid overcrowding the pot. The dough balls should float to the surface almost immediately.
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10
Use a slotted spoon to constantly turn and flip the balls in the oil. This ensures they cook evenly and achieve a uniform golden-brown color on all sides.
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11
Fry for about 3-5 minutes per batch until they are a rich, deep golden brown.
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12
Remove the puff-puff with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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13
While still warm, dust with powdered sugar or a cinnamon-sugar mix if desired, and serve immediately.
💡 Chef's Tips
Ensure your water is warm, not hot; water above 120°F will kill the yeast and prevent rising. For perfectly round balls, wet your hands slightly before grabbing the dough to prevent sticking. Do not skip the nutmeg—it is the signature flavor profile that defines authentic puff-puff. If the dough isn't rising, move the bowl to an unlit oven with the oven light turned on for a gentle heat source. Store leftovers in an airtight container; they can be reheated in an air fryer for 2 minutes to regain their crispiness.
🍽️ Serving Suggestions
Serve warm with a side of spicy pepper sauce for a savory-sweet contrast. Pair with a cold glass of Hibiscus tea (Zobo) or ginger juice. Enjoy alongside a bowl of savory bean porridge or 'Moin Moin'. Dip into chocolate ganache or dulce de leche for a decadent dessert experience. Serve as part of a 'Small Chops' platter with spring rolls and samosas for a traditional party appetizer.