Nigerian
Puff-puff
Puff-puff are soft, yeasted Nigerian dough balls fried until golden, with a lightly crisp outside and a warm, airy centre. They are often enjoyed plain, with tea, or alongside pepper sauce for a savoury contrast.
Ingredients
- All-purpose flour1 cup
- Granulated sugar2 tbsp
- Instant yeast1 tsp
- Ground nutmeg1/4 tsp
- Salt1/4 tsp
- Warm water1/2 cup plus 2 tbsp
- Vegetable oil3 cups, for deep-frying
Method
- Combine the flour, sugar, yeast, nutmeg, and salt in a mixing bowl.
- Add the warm water gradually while mixing with clean fingers or a wooden spoon until you have a thick, stretchy batter that drops slowly from the hand.
- Beat the batter for 2 to 3 minutes to develop its elasticity.
- Cover the bowl with a clean towel or plastic wrap and leave it in a warm place for 45 to 60 minutes, until risen and bubbly.
- Heat the vegetable oil in a deep pot over medium heat until it reaches about 170°C to 175°C, or until a small drop of batter rises steadily without browning too fast.
- Stir the risen batter gently once to deflate large air pockets.
- Wet one hand lightly, scoop some batter, and squeeze it through your thumb and forefinger into the hot oil to form small round balls.
- Fry in batches without crowding the pot, turning the puff-puff often, for 4 to 6 minutes until evenly deep golden brown.
- Lift the puff-puff out with a slotted spoon and drain on paper towels.
- Serve warm as they are, or with pepper sauce if desired.
Common questions
Can I substitute active dry yeast for instant yeast in puff-puff?
Yes. Use the same amount, but first dissolve the active dry yeast in the warm water with a pinch of sugar and let it sit 5 to 10 minutes until foamy before mixing in the flour and other ingredients.
How long does puff-puff take from mixing to frying?
Plan for about 1 hour 15 minutes to 1 hour 30 minutes total. Mixing and beating take 10 to 15 minutes, rising takes 45 to 60 minutes, and frying usually takes 15 to 20 minutes in batches.
Why is my puff-puff too dense or oily?
Dense puff-puff usually means the batter was too stiff, underproofed, or the yeast was old. Greasy puff-puff usually means the oil was too cool, so the dough absorbed oil instead of frying quickly.
How do I store leftover puff-puff and reheat it?
Cool completely, then store in an airtight container at room temperature for up to 1 day or refrigerate for 2 to 3 days. Reheat in a 160°C oven or air fryer for a few minutes to restore some crispness.
What is the best way to serve puff-puff?
Serve warm, plain, or with a light dusting of sugar. It also pairs well with spicy pepper sauce, chocolate spread, or tea. For a party, keep it in a warm covered bowl so it stays soft.