Puff Puff
User Reviews
5
Puff Puff
Description
The Puff Puff recipe involves mixing warm water, sugar, and active dry yeast to activate the yeast, then combining with flour, nutmeg, and salt to create a smooth batter. After resting the batter in a warm place for at least an hour until it doubles in size, it is dropped into deep oil for frying. The oil depth is crucial—between 3 to 5 inches—to maintain the dough balls’ shape as they fry to a golden brown on all sides. This process yields light, airy, and spongy fried treats, where the yeast fermentation and nutmeg add subtle flavor and aroma to the dough.
Puff Puff is commonly enjoyed warm, making a satisfying snack or accompaniment. The texture is soft inside with a crisp, golden exterior. Because the batter requires time to rise and develop, the result is distinct from denser fried doughs, offering a pleasant chew balanced by the sweet and spiced notes.
When preparing Puff Puff, it’s important to use fast action yeast and ensure the water used is lukewarm to properly activate the yeast without killing it. Allowing the batter enough time to rise fully is key to achieving the characteristic lightness. The fried dough balls should be removed from the oil when golden and drained on paper to absorb excess oil. Keeping them warm until serving helps maintain their soft texture.
Ingredients
- 50 g sugar 0.3 cup
- 420 ml water 1.75 cups, warm
- 2.5 tsp active dry yeast fast action
- 350 g flour
- 0.75 tsp nutmeg
- 0.75 tsp salt
- cooking oil for deep frying
Instructions
Puff Puff
- Mix together 1.5 cups warm water and sugar in a large bowl, add in the yeast and leave for 5 mins to activate the yeast.
- Then add the flour, nutmeg and salt and mix into a smooth batter. If the bather is too thick then add in a 2 tbsp of water.
- Cover the puff puff batter and leave in a warm place for at least 1 hour until it has doubled in size.
- Add oil into a frying pan till it is between 3-5 inches deep. Any shallower will mean that your puff puff will end up flat, rather than round.
- Heat the oil and test. If you add in some puff puff batter and it sinks, then the oil is not ready. If the batter floats to the top then you are good to go.
- Drop balls of batter into the mixture, making sure not to over crowd the pot.
- Fry until the bottom of the puff puffs are golden brown, then turn them round and fry the top side till golden brown too.
- Remove Puff Puff from the oil, drain on kitchen paper, keep somewhere warm and repeat till the rest to the batter is cooked.
- You can now sprinkle on some icing sugar or nutmeg / cinnamon flavoured icing sugar on the deep fried dough balls before serving.
Notes
- Use fast action yeast and activate it in lukewarm water, not hot, to ensure proper rising.
- Allow the batter to rise and double in size for the characteristic light and spongy texture.
- Maintain oil depth between 3-5 inches for round puff puff; too shallow oil flattens them.
- Drain fried puff puff on paper towel and keep them warm until serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Sodium | 295mg | 12% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Calcium | 11mg | 1% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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