Puff Puff is a popular snack that has been around for centuries. It originated in West Africa, traditionally made from flour, sugar, and water—many names, including bofrot, kala, mandazi, and beignet.
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The sticky dough is deep-fried to create a light, fluffy, and chewy snack that can be enjoyed plain, with various toppings or sides (pap, beans, etc.). As a kid, I always admired how roadside vendors scooped the dough into the oil with their hands, and it was so comforting and satisfying. When I come home, I will imitate them by using foam from the laundry to scoop and drop(funny). African Scotch Eggs are another delight served by roadside vendors.
Puff Puff is best served hot and easy to make with pantry items. You can watch the full Video here. Also, if you have difficulties scooping for perfect round shapes, here is a Video of 4 different ways to mine and mold puff puff.
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Why You'll love this Recipe?
You'll love this puff puff recipe because it's easy to make, requires simple ingredients, and delivers a deliciously crispy outside and soft inside.
It's customizable, so you can adjust the flavor to your liking, whether sweet or savory. Perfect for sharing, it's a crowd-pleaser at parties and gatherings.
The ingredients are common, inexpensive, and always available at most grocery stores, making puff puff a simple and satisfying treat you can whip up at any time!
Puff Puff Ingredients
Yeast: This is one of the key ingredients which makes it light and fluffy.
- Flour: All Purpose flour (white flour) is best for puff puff.
- Warm water: Water should be warm to the touch to activate the yeast. If water is too hot, it will kill the yeast.
- Salt: To taste.
- Powder Milk: My secret ingredient for good flavor and taste. I recommend powdered milk, not liquid milk, and adding flour after adding it. Don't add in water. Also, you can skip if need be.
- Sugar: For a sweet taste
- Cooking oil: You will need a lot to deep fry.
How to make Puff Puff
- Add warm water, sugar, and yeast to a bowl and mix well using a wooden spatula until it dissolves. Leave for 5 minutes until proof( if using active dry yeast). If using instant yeast, skip proofing.
- Then add flour, powdered milk, salt, and nutmeg, and mix well until everything combines well and the mixture becomes soft and stretchy. cover with plastic wrap and a clean kitchen towel, and leave for 1 hour until double in volume.
- Cover with plastic wrap and a clean kitchen towel, and leave for 1 hour until double in volume.
- Scoop and deep fry till golden brown.
Tips & Tricks to Make Puff Puff
- Activate the yeast: Use warm water (not hot) to dissolve the yeast and sugar. Let it foam to ensure it's active.
- Don't overmix the dough: Keep it soft and sticky, then let it rise until it doubles in size (1-2 hours).
- Fry at the right temperature: Heat oil to 350°F - 375°F for crispy puff puff. Test the oil by dropping a small dough piece in to check if it sizzles.
- Fry in small batches: Avoid overcrowding to maintain the right oil temperature. Oil must be 3 inches deep.
- Shape evenly: Make uniform-sized dough balls for even cooking.
- Drain excess oil: Use paper towels or a cooling rack to remove oil after frying
Serving Ideas & Suggestions
Enjoy this Puff Puff with some stewed beans, fried rice, grilled fish or as a side to this chilled pineapple drink or Orange juice.
Recipe FAQs
Puff puff is best served fresh, but you can prepare the dough ahead of time and let it rise in the fridge overnight. Just let it come to room temperature before frying. That's what I do often. You don't need to let it come to room temperature.
While self-raising flour can be used, it's best to stick with all-purpose flour and add your own yeast to control the dough's rise and texture more precisely.
Puff puff may turn out greasy if the oil is too cold, or if the dough is fried in too many pieces at once. Make sure to fry in small batches and maintain the oil temperature.
Yes, you can easily make savory puff puff by adding spices like garlic, onion, or cayenne pepper to the dough instead of sugar.
Store leftover puff puff in an airtight container at room temperature for 2-3 days. To reheat, microwave them for a few seconds or warm them in an oven to restore some crispiness.
More Recipes to try
If you tried this puff puff or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Easy Puff Puff Recipe - Deep Fried Dough
Ingredients
- 2 cups Warm water
- ¼ cup Sugar
- 2 ½ tsp. Instant dry yeast
- 3 cups All-purpose flour
- ¼ cup Powdered milk my secret ingredient, important for extra flavor
- ½ tsp. Salt
- ½ tsp. Nutmeg
- Oil for deep frying
Instructions
- Pour water into a large mixing bowl, add sugar and yeast, and mix well using a wooden spatula until it dissolves. Leave for 5 minutes until proof.
- Then add flour, powdered milk, salt, and nutmeg, and mix well until everything combines well and the mixture becomes soft and stretchy, cover with plastic wrap and a clean kitchen towel, and leave for 1 hour until double in volume.
- Pour oil into a large pot over medium heat. Drop a little batter in the oil, if it takes a little time to get golden brown, the temperature is ideal for frying.
- Drop golf-ball size batter in the hot oil and cook until golden brown, avoid overcrowding, and ensure to change the sides during frying.
- When puff puff is ready, remove it from the oil and transfer it to the plate lined with absorbent paper.
Video
Notes
-
- Activate the yeast: Use warm water (not hot) to dissolve the yeast and sugar. Let it foam to ensure it's active.
- Don't overmix the dough: Keep it soft and sticky, then let it rise until it doubles in size (1-2 hours).
- Fry at the right temperature: Heat oil to 350°F - 375°F for crispy puff puff. Test the oil by dropping a small dough piece in to check if it sizzles.
- Fry in small batches: Avoid overcrowding to maintain the right oil temperature. Oil must be 3 inches deep.
- Shape evenly: Make uniform-sized dough balls for even cooking.
- Drain excess oil: Use paper towels or a cooling rack to remove oil after frying
- Reduce or turn off heat each time you are frying new batch and turn back on when new batch comes in so it cooks evenly.
Nutrition
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Nana Aisha
This recipe is the best one and soo easy to make.
Bilikis
This recipe looks so nice
Bilikis
♥️♥️♥️♥️♥️
Bilikis
I can easily scoop and make puff puff with your recipe.Though is not as perfect as your own,but am still learning
Bilikis
It looks so nice
Bilkis
With this recipe,am good to go
Bilikis
Am gonna try it.Thanks for the recipe ma
Bilikis
Have really learn alot here.Am gonna try it
Chichi
Yummy. Will definitely give it a try. Can I use liquid milk instead of powdered and if so then how much?
Replace the amount of water with liquid milk. Skip the powdered milk if using liquid milk.
Sheneka
This recipe seems promising am I able to make it any sweeter ? If so how can I adjust the recipe
Maybe 1/2 cup sugar will do, but puff puff isn't supposed to be too sweet.