When I meet people from other countries, I often ask them about their favourite local foods. This recipe for puff puff came from a connection I had from teaching and coaching. She gave me a few of her favourite Nigerian recipes, and I have slowly had a chance to try them out. Puff Puff reminds me of doughnut holes, and they are light and tasty fried bread ball. An added flavour comes from the nutmeg or cinnamon spices added to the dough. Although these can be savoury or sweet, I made the sweet version. They were very tasty, and were still good for the next few days after re-heating them in the air fryer.
Ingredients
175ml cups warm water
7g dried yeast
100g granulated sugar
1/2 tsp salt (optional)
450g plain flour
1 tsp vanilla essence
1 tsp ground nutmeg or cinnamon
Oil for frying
Instructions
First, put the dry yeast, a Tablespoon of sugar and half of the warm water in a measuring cup.
Next, in a large bowl, combine the flour, remaining sugar, salt and ground nutmeg or cinnamon. Mix together. Then fold in the yeast mixture. Then slowly add the rest of the warm water, and keep mixing with a wooden spoon. Stir until a soft dough forms. Finally, mix in the vanilla essence. Add more flour if the dough is too soft.
Cover with a cloth and put the bowl in a warm, draft-free place for about 30 minutes. When the dough has risen, mix lightly. The batter should be stretchy.
Heat oil in a saucepan to medium-high. To make the puff puff, use a two teaspoons dipped in the hot oil to scoop out the dough and drop it into the oil. Fry until lightly brown on all sides. Finally, remove and drain on a plate lined with paper towels. Serve warm. If you want to re-heat them, use an air fryer or the oven.
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