This Easy Puff Puff brings you the authentic taste of street food. They are golden, round, deep-fried sweet dough balls with a soft and chewy center and a crisp outer shell. If you’re craving a classic Nigerian puff puff, you’re in the right place.
RECIPE HIGHLIGHTS
Quick Facts
💡 Type: West African Fried Dough
🕐 Ready in: 1 hour
🍽️ Yield: 24 balls
✅ Why it works: Beginner-friendly, tested, party-approved
Puff Puff originated in West Africa, traditionally made from flour, sugar, water, and yeast, and commonly served at parties, street food stalls, and family gatherings. I’ve made this puff puff recipe and African drop doughnuts more times than I can count, especially during the weekends when my kitchen smells like fried dough and laughter.
In Nigeria, it’s called Puff Puff. In Ghana, it’s known as Bofrot or Bofloto, and in Cameroon, it's called Beignets. This easy Nigerian Puff Puff recipe is perfect for beginners, offering a classic taste with few ingredients and no special equipment, like this no-yeast puff puff and
Puff Puff connects generations and cultures with one bite, and it's loved for its simplicity and flavor.
Featured Review
This recipe is the best one and so easy to make.
(Aisha Nana)
Why You'll Love This Recipe?
- This puff puff recipe is easy to make and requires simple ingredients.
- No mixer needed
- Crispy exterior and soft interior, and ready in 1 hour.
- Perfect for breakfast, snacks, or parties - no special skills required.
- This easy Nigerian puff puff is ideal for parties, snacks or holiday treats.
- Customizable for sweet, spicy or savory.
Jump to:
Puff Puff Ingredients
- Flour: All-purpose flour (also known as white flour) is best for puff puff.
- Yeast: This is one of the key ingredients that makes it light and fluffy.
- Warm water: Water should be warm to the touch to activate the yeast. If the water is too hot, it will kill the yeast.
- Salt: To taste.
- Powder Milk: My secret ingredient for good flavor and taste. I recommend using powdered milk, not liquid milk, and adding flour after it has been added. Don't add water. Additionally, you can skip if needed.
- Sugar: For a sweet taste
- Cooking oil: You will need a lot to deep fry.
Substitution and Variations
- Make it a spicy puff puff by adding grated onion, peppers, or cayenne pepper.
- Mash fruits like banana or plantain to make banana puff puff or plantain puff puff. It adds flavor and softness.
- Coconut puff: Replace half of the water with coconut milk for a tropical twist.
- For flavors, add nutmeg or use brown sugar for a caramel flavour, cinnamon, vanilla.
- Serve by sprinkling sugar or using a spicy dip, such as hot pepper sauce.
- No-Yeast Option: baking powder substitute, see no yeast puff puff
How to make Easy Puff Puff Recipe - Deep Fried Dough
- Proofing Mixture: Add warm water, sugar, and yeast to a bowl and mix well with a wooden spoon or spatula until the mixture is smooth and dissolved. Leave for 5 minutes until proof( if using active dry yeast). If using instant yeast, skip the proofing step.
- 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 the volume has doubled.
- Cover with plastic wrap and a clean kitchen towel, and let it sit for 1 hour, until it has doubled in size.
- Scooping batter: Scoop and deep-fry until 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 puffs. Test the oil by dropping a small piece of dough into it to check if it bubbles. Cool oil in between batches to avoid over-browning.
- Fry in small batches to avoid overcrowding and maintain the ideal 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
Yes. You can refrigerate the dough for up to 24 hours before frying, or freeze the fried puff puff and reheat it in the oven.
While self-raising flour can be used, it's best to stick with all-purpose flour and add your 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. Use 1:1 gluten-free flour, note texture changes
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.
Overproofing, dense dough, and low oil temperature can cause dense puffs.
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
Equipment
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.2 cups Warm water, ¼ cup Sugar, 2 ½ tsp. Instant dry yeast
- 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.3 cups All-purpose flour, ¼ cup Powdered milk, ½ tsp. Salt, ½ tsp. Nutmeg
- 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.Oil for deep 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.
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Nutrition
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Nana Aisha says
This recipe is the best one and soo easy to make.
Bilikis says
This recipe looks so nice
Bilikis says
♥️♥️♥️♥️♥️
Bilikis says
I can easily scoop and make puff puff with your recipe.Though is not as perfect as your own,but am still learning
Bilikis says
It looks so nice
Bilkis says
With this recipe,am good to go
Bilikis says
Am gonna try it.Thanks for the recipe ma
Bilikis says
Have really learn alot here.Am gonna try it
Chichi says
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 says
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.