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.
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).
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 mould puff puff.
- Flour: All Purpose flour (white flour) is best for puff puff.
- Yeast: This is one of the key ingredients which makes it light and fluffy.
- 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 flavour and taste. I recommend powdered milk, not liquid milk, and add after adding flour. 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
- Proof the yeast: Any yeast will be good, either instant or active dry yeast. If using active yeast, let it rest for 5 mins in warm water to proof, while with instant yeast, skip the proofing step.
- Mix the batter: After mixing wet and dry ingredients, the batter has to be wet and sticky.
- Let it rest or proof: Cover with a cling film or plastic wrap and let the batter double in size in a warm place.
- Deep fry: Let the oil be hot enough so that the puff puff won’t soak the oil and have funny shapes. Deep fry in hot oil until golden brown on medium heat.
Easy Puff Puff Recipe - Deep Fried Dough
- 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
- 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.
- Frying oil should be at least 3-4 inches deep so dough can float easily to achieve beautiful round shapes.
- 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.