Puff Puff

Cup of Yum
1. 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.
2. 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.
3. Cover the puff puff batter and leave in a warm place for at least 1 hour until it has doubled in size.
4. 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.
5. 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.
6. Drop balls of batter into the mixture, making sure not to over crowd the pot.
7. Fry until the bottom of the puff puffs are golden brown, then turn them round and fry the top side till golden brown too.
8. Remove Puff Puff from the oil, drain on kitchen paper, keep somewhere warm and repeat till the rest to the batter is cooked.
9. You can now sprinkle on some icing sugar or nutmeg / cinnamon flavoured icing sugar on the deep fried dough balls before serving.