By Learn how to make Nigerian puff puff that’s soft, fluffy, and perfectly golden. This easy recipe is ideal for snacks, parties, or a sweet treat anytime.
What Is Puff Puff?
For most West Africans, puff puff needs little to no introduction.
Puff puff is a deep-fried dough made from a simple batter of flour, sugar, yeast, and water. Similar to the French beignet, the East African Mandazi, and doughnuts, but without a hole. However, it has a lighter and airier texture.
Puff puff is commonly served at parties and celebrations, street food stalls, family gatherings, and when you just need a quick treat. It’s often enjoyed plain, with spicy sauce, or dusted with sugar.
It is a very common snack eaten in many countries, but with different names and slight variations in preparation.
Crowd-pleasing experience that never gets old
If you’ve ever been to a Nigerian party, you will know exactly what I mean. Puff puff almost always shows up alongside Nigerian meat pies, Nigerian buns, chin chin, and sometimes fish rolls. All arranged on a tray that disappears faster than you would expect.
Why You’ll Love This Recipe
- Simple ingredients – made with pantry staples
- Soft and fluffy texture – perfectly airy inside
- Authentic taste – just like Nigerian street-style puff puff
- Great for gatherings – always a crowd-pleaser
- Easy to customize – sweet or savory variations
- Beginner-friendly – no complicated techniques
Enjoying Your Puff Puff
I can’t count how many times I’ve made puff puff in my kitchen. It’s one of those snacks I grew up loving, and it remains a staple in my home today. I make it in different variations, like adding plantain to make plantain puff puff. Adding spicy pepper to make spicy puff puff and adding to make banana puff puff.
You can also toss the hot puff puff in cinnamon sugar for a churro-style flavor, or inject some chocolate-hazelnut spread into the center after frying. You can even go as simple as just eating it as is or simply dusting it with caster sugar.
How to Prepare the Dough
The key to a great puff puff is the consistency of the batter. Unlike bread dough, which you knead, puff puff batter should be thick but pourable. Somewhere between a cake batter and a bread dough.
Always ensure your yeast is fresh. If you mix your yeast with warm water and sugar and it doesn’t foam up after 5-10 minutes, discard it and start over. Using “dead” yeast is the number one reason why puff puff fails to rise.
How to make puff puff
- Proof the yeast: Both instant yeast and active yeast will work perfectly for this recipe. If you are using instant yeast, you can skip proofing the yeast. If using active yeast, it’s advisable to proof the yeast.
- Make the batter: Combine the dry ingredients with the wet ingredients and mix well
- Leave to proof: The batter needs to proof in a warm place for about an hour. A little more or less, depending on how warm the temperature is. I like to keep it in my oven with the light on until the batter has risen to about twice or thrice its original size.
- Fry: Be sure to let your oil get hot before frying the puff puff. If the oil is not hot enough, the resulting puff puff will soak up the oil. You don’t want that.
Watch how to make it:
Frequently Asked Questions
Why is my puff puff not fluffy?
This usually happens if the batter didn’t rise long enough or the yeast wasn’t active.
Why is my puff puff oily?
If the oil temperature is too low, the puff puff will absorb too much oil. The same will also happen if the batter is too thin. Maintain proper oil temperature and batter consistency.
Can I make puff puff without yeast?
Yeast is essential for the classic texture. I will suggest trying out these Nigerian buns if you want to avoid yeast.
How do I shape puff puff perfectly?
Use your hand to squeeze the batter through your fingers or use a small scoop for more uniform shapes.
Can I make puff puff ahead of time?
Yes, but it’s best enjoyed fresh. Reheat before serving for best results.
Can I reduce the sugar?
Yes, you can adjust the sugar to your taste.
Helpful Tips
You almost cannot go wrong making this if you follow the instructions properly. From my experience, puff puff can be simple, but getting that perfect texture comes down to a few key details.
- Mix the batter very well: It is very important to do this so that the gluten forms properly.
- Get the Batter Consistency Right: The batter should be thick but scoopable. Too thick, and the puff puff will be dense. Too thin, and it will absorb too much oil.
- Control the Oil Temperature: A common mistake people make is frying in oil that’s too hot. Too hot: the outside burns; the inside stays raw. Too cold, the puff puff absorbs oil. Keep the heat at medium for best results, and don’t be afraid to adjust it higher or lower depending on how the pauff puff is cooking.
- Don’t Overcrowd the Pan: Frying too many at once lowers the oil temperature and affects texture.
- Let It Rise Fully: If you want the best texture, allow the batter to fully double in size. The resulting batter should turn out spongy. This is what gives puff puff its airy interior.
- Be generous with the use of oil, and use a deep pan for well-rounded puff puff balls.
Other African snacks you might want to try:
- Nigerian Buns
- Mandazi
- Easy Yeast Doughnut
- Chin chin
- spicy Nigerian puff puff
- West African Meat Pie
- west African Fish roll
Serving puff puff at a holiday party? Pair it with this Perfect Christmas Punch.
African Puff puff Recipe
Ingredients
- 2 cups all purpose flour
- 1¼ cups water divided
- 2 teaspoons yeast
- 1 teaspoon nutmeg
- ⅛ teaspoon salt
- ¼ cup sugar + 1 teaspoon sugar for proofing the yeast
- enough oil for deep frying
Instructions
- In a bowl, mix ½ cup warm water, 1 teaspoon sugar, and the yeast. Cover and let it sit for 3 to 5 minutes until bubbly.
- In another bowl, combine the dry ingredients – flour, sugar, salt, and nutmeg.
- Add the proofed yeast mixture and the remaining ¾ cup of water to the dry ingredients. Mix until smooth and lump-free.
- Cover the batter and allow it to rise for about 1 hour, or until doubled in size. (The risen dough has a distinct sweet smell, which will make you know the dough is ready for frying).
- Heat oil to about 360°F (180°C) in a pan deep and wide enough to accommodate the puff puff balls.
- Scoop small portions of the batter and carefully drop into the hot oil.
- Fry until golden brown on both sides, turning as needed. If you find it hard to turn puff puff while frying, use the frying spoon to press the balls down a bit before turning them.
- Remove from heat and drain on a paper towel or sieve. Enjoy while still hot or warm.
Notes
- Adding Nutmeg to this recipe is optional, but I really like the subtle flavor it gives the Puff puff.
- The hand works well when mixing the dough, but you can use the mixer; just don’t overmix.
- You can also use an Ice cream scoop to drop the dough inside the oil.
- Try using a heavy-bottomed pan or a non-stick pan for the best results.
Nutrition
Let’s Connect.
You can find me on Facebook, and Instagram. I love keeping in touch with all of you!
If you make this Puff Puff recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Hi Lola, what flour can be used please?
I suggest you use bread flour because of its higher gluten content when compared to all-purpose flour. Bread flour will yield a high-rise bun that is soft and springy in texture.
The recipe is so easy for me and it came out well this time around
THANKS AGAIN
You are welcome, Chidinma.
Best puff puff recipe I have ever made! I have been making puff puff for my kids for over 20 years but this is the softest one ever…
Wow. Thank you, Tutu.
My first attempt at making puff-puff made me look like a pro, thanks to this recipe. I used the ingredients exactly as stated, but combined it all in my bread maker, under the dough setting. My well aerated puff puff dough was ready to fry 1 hour 30 minutes later,and resulted in perfection. Thank you.
You nailed it. Well done👍
My first attempt at making puff puff made me look like a pro, thanks to this recipe. I used the ingredients exactly as
Yummy,I will try it,I hope it comes out goo like yours
Seriously Lola, your puff puff is the best. Even seasoned puff puff makers ask me for the recipe when I make it.
Thanks you, Ola❤️
Hi,I want to mix the recipe tonight…. Can I fry it tomorrow?
If you want to leave it to rise and fry tomorrow morning, it’s fine.
I’m trying this recipe now..I hope it comes out nice
I hope it turned out well for you Yewande?
Wow, i just tried this recipe. The best puff puff ive made so far,the kids really love it
👍❤️
@Chef Lola’s Kitchen,
me too, its nice
@Chef Lola’s Kitchen,
Turned out nice but this recipe uses wayy too much salt. I would cut the salt in half and add another few tablespoons of sugar.
Sorry about this, Yejide. Feel free to adjust the salt next time. Add in bit.
Ahhh! This recipe needs to be protected at all cost😋🥰. I think the nutmeg is the secret weapon, because i tried it first without and the difference is clear! Ah na work you do.
😂😂😂😂 thank you
I love it is so cool
Glad you do Nevaeh 🙂
Hi ma’am Lizzy is my name. I so much enjoyed your recipe.please they don’t put egg in puff puff?
Hi Lizzy, you don’t need eggs in puff puff.
How to make puff puff, this is my first time here
Feel free to follow the instructions
I learnt how to make puff puff from your recipe. It was lovely. Thank you ma
That’s great, Ugochi.
It is nice I enjoy the techniques
Thank you, liambee.
Waoh so much interesting thank for the recipe
Glad you think so!
I always love your recipes. This Puff Puff recipe was great, followed it back to back, it was perfect but I reduced my sugar, I used 1/8 cup i.e.2 TBSp.coz I don’t like much sugar in my cooking. God bless, it came out perfect…keep it up
Glad it turned out well for you Praise!
Am olasiji fashola by name,
I’m so impressed when I saw it very good job
Thank you Olasiji!
@Lola Osinkolu, My name is Amaya My mom is 49% nigerian and the puff puffs turned out wonderfull!!!
Yayy! That’s good news, Amaya! Well done.
Love you once again ❤️♥️
Love you all ♥️🎉❤️♥️, and I pray God will bless you and your family,🤲👋🇳🇬. You see how i put the Nigeria flag we need to bow for our beloved country Nigeria.
I just made this and it came out amazing.
So good, Atinuke. Thank you.
Hello! I look forward to make this.
What kind of oil do you use?
Also, active yeast?
I am expecting your reply on phone and I want you to teach me how to make jollof spaghetti recipe.💞♥️😃❤️😎🤓👍👋🤲👏.I pray that God will bless your hand work 🤲👏.
Chef Lola please reply me the message
Hi Darasimi, how can I be of help?
Hey chef lola i just tried this recipe and it turned out well
No more oil soaked puff for me
Thank you
You are welcome, Ree.
I will do the Puff puff on December 13 2022.And I will make sure it is delicious.I will make cake and jollof rice on my brother birthday.That day will be fine.That day I will be online and I will text you how I am doing it.
That is lovely, Darasimi. I am sure you will make a delicious puff puff and I will be expecting your feedback whenever you make it.
I did the Puff puff on Tuesday night and the recipe is delicious
This is good news. Well done, Darasimi.❤
Have you made moin moin before lutful.
Darasimi, check the moin moin recipe here How to make Moin Moin/Moi Moi
Ok I will check the moin moin.
I like baking cake
Lutful lutful our chef for cooking.Thanks.
The recipe is good so much.
I have been making making Puff puff for about three years ago.
Great.
@Chef Lola’s Kitchen,. Thanks Lola🤛❤️🎉🧁💜😆😍💖💋💯👊. You too great 👍🤝
I love you all.
Nice one let keep enjoying the recipe
I hope I’m not too late 😅
Trying your recipe today ☺️☺️
Great, Modupe👍. I hope it came out well.
Hello my name is darasimi.I have not make it for my family.
But I will make it this week.
I have eaten it before.The recipe is good.Thank you Lola.Let keep enjoying it.
If I want to add fresh pepper to my puff puff, how will I add it ma
Jenniffer, you must grate the pepper before mixing it with the batter. After grating, you can mix with other ingredients. Check my Spicy puff puff recipe here
It is my first time to enjoy read your post about putf puff.l am ready to making it today.it will be taste to let you know thank
Thank you, Faith.
Nice recipe! I made this for my family and they all loved it!
Thank you, Ben. Keep enjoying it.
I’ve been making puff puff for a few years now and this is literally the best batch I’ve ever made. And it’s not too sweet at all. Thank you ♥️
So good to hear, Temi. ❤❤
The recipe is perfect. First time ever making puff-puff and I nailed it. Thank you.
Thank you, Leader.
Love this recipe I’m a kid 10 to be exact and this came out perfect
This is interesting to know. Thank you.❤💕💕
Just want to start practicing
I believe it will come out well, Adewumi. I look forward to your feedback.
Thanks I tried it and I got a very nice results.
I loved the recipe, I want to know if the formula can be doubled or tripled. Do I need to reduce the yeast when multiplying?
please dear can add pepper and onion on it
If you want it that way, it’s fine.
Thank you Chef Lola, this recipe doesn’t fail, anytime
Thank you🙂
Trying it right now!! Thank you 😘
Since I came across your recipe, I’ve been making puff-puff almost every week! Thanks!
This is the best recipe, am finally able to make yummy puff puff, thanks Chef Lola!
Aye, I’m so happy you finally got the hang of it Marie. You’re welcome
Thanks for sharing this it was really helpful
Please can one add egg to it,thanks
Not recommended. Instead, you can try buns. The recipe is here https://cheflolaskitchen.com/african-buns/
Wow! This is wonderful! Can’t wait to try it! Thanks.
I was also able to enter the nutrition details in my calorie tracker. Thanks for providing that too❤❤
You are welcome 🙂
Thanks Chef Lola. I replaced the nutmeg with cinnamon in some, and cocoa in some. So I had cinnamon puff puff and chocolate puff puff… really good stuff😄😄
That’s is great.
Thanks for sharing this…it was really helpful
Can’t wait to try mine
Can milk be added to this recipe?
Ideally, the recipe does not call for milk but a little wouldn’t hurt. Go for it!
I like how detailed everything is. Very easy to understand. I just tried it and it looks precisely like yours. Thanks a lot.
Thank you chef lola for this recipe, my puff puff came out so nice.
Glad it turned out well for you! 😊
Thanks I really love your recipes. It always comes out really nice
Thank you!
Thanks I really love your recipes
Awesome I just increased in learning
Puff puff don’t need baking powder?
No, it doesn’t.
@Becky Onyeaji, no it doesn’t need because you are frying and not baking.
Love your recipe tried it nd my husband love it …tanks
Great to hear this.
Thanks chef Lola, your recipes are top notch.
Thank you Ruth! ❤❤❤
I suggest rolling the puff puff in powdered sugar at the end
Thanks for the addition.
This was helpful, I tried and they were so good👍🏽
Is it advisable to add butter to it?
Butter will change the texture.
@Lola Osinkolu, can i make mine without butter
Butter isn’t one of the ingredients for making Puff puff. You will deep fry in oil.
This recipe was helpful.
I hope to learn more from you.
Thank you so much chef.I’ve been looking for a small quantity recipe in order to prevent wastage. I hope this will work.
I followed your directions on how to make puff puff and it was successful Thanks so much Chef Lola and I will like to learn more from you.
I’m glad the recipe worked out well for you. Feel free to browse around the site for more delicious recipes and kindly subscribe to get more updates.
Please, can I leave my dough overnight say upto 5hrs before frying? Will it go bad?
Yes, you can. It wont go bad.
Your recipes are always on point. Thank you ma.
Great! Simple and easy to practice!
Wow!! This is lovely.very easy to make i will try mine and give you feedback.thanks chef lola
I need something to keep me busy, I hope it should be helpful so seeing I will surely give you my feedback on thanks ma
Nice recipe! I will try it & give u feed back as soon as am done.
Thanks Chef.
Love to know what you think if you get a chance to try it Rachael! 🙂
Lola, your recipe as handy and very direct. Thanks so much. Wish I could show pictures.keep the good job.
Thanks for the feedback Inemesit. You can send the pictures some other time on Instagram @cheflolaskitchen
It’s ok but I wished I trusted my instincts to add more sugar than what was stated. I have a sweet tooth so for me, this was quite bland. If you are like me, you can add icing sugar on top. I did that and it makes it better in my opinion. If you are like my parents who don’t like sugar, then leave it as it is.
I will give you feedback after i am done with it ma and thank you it is very interesting
Hi chef your recipe is very good and nice i am just trying it
Hi chef can we use baking soda or baking powder instead of yeast.
I wouldn’t recommend it. You can make buns instead if you don’t want to use yeast.
I tried it and my family love the outcome. Straightforward recipe but also yummy!
Thanks for the feedback Oluwaseun. Glad you loved the outcome 🙂
@Lola Osinkolu, can I make it without nutmeg
Yes, you can.
Nice recipe, it’s very helpful. God bless you
Thank you so much. I will try it because it looks delicious.
All this ingredient I think I depend on the amount of things u are making if for instance we making for a party d ingredient will be much according to the amount right chef Lola’s kitchen?
Chef Lola’s
The proofed yeast and the other yeast are they same
Because I didn’t get that part at all
Thank you! Just made them… Delicious… I doubled the recipe and sub’d one cup of flour for 1 cup of soya beans powder for the protein. My son loves it.
Delicious and super easy! The sweetness is perfect, just a hint. Everybody loved these. Thanks for sharing.
Yesss!!! Glad everyone enjoyed it. 🙂
Thanks for the puff puff recipe in particular and the other Nigerian favorite delicacy. Reading this made my day.
thank you for sharing
Helpful! Thanks!
Helpful! Thanks!
Awesome
Hello aunty Lola has my children always cals u,I tried ur meatpie recipe n I loved it ever since n also ur puff puff.u are our great fan,my children loves u.keep it up,God bless u
Aww…give your kids my love. Thanks for the high praise!
Hello aunty Lola has my children always cals u,I tried ur meatpie recipe n I loved it ever since n also ur puff puff.u are our great fan,my children loves u.keep it up,God bless u
What kind or size of cup exactly are you talking about?
I used the standard American measuring cup.
tnk u ma,,,, ur your recipes are awesome
you’re welcome 🙂
bose is it ordinary water or warm water
wow its so good what a good taste
Wow your class was so superp ma although have not tried it yet but i know it will turn out perfect thanks alot for this teaching.
Pls ma what if it is lighter than the one you have
Thank you for the recipe. I made it for the first time and it came out perfect
Hi, do you have to use self rising flour or you can use regular flour?
I’m glad I joined your cooking fam….tried the recipe this evening and it came out so great..My people love it..so yummy..me I even did over Sabi by adding 1small egg, 2 tsp of milk, half tsp of coconut and vanilla extract….and it was perfect…Even my mum who is a no sugar person loved it. Thank you Chef Lola.. Love you to the moon and back.
Thnks Lola,it came out well,my kids loves it.
Hi Chef,
I used your recipe and it came out beautifully. It was easy to follow. I changed the flavoring to vanilla essence instead of nutmeg and it worked. The kids love it. I have sent this link to my sister to try. Your website is also easy to navigate. Thanks so much.
Your recipes was great. I enjoyed it soooo much. Thanks Lola
I am glad i found you..mine came out just perfect..now i know measurement matters a whole lot..thanks
Thank you for this awesome feedback … I can’t say this enough measurement matters a lot.
Made these today and they are sooooo soft and yummy… thanks for the recipe
Hi, Your ingredients list 11/4 cups of water but the explanation and video calls for 11/2 cups of water
Hi Lola.
Could you look at the metric measurement for 1 and 1/4 cups of water. It’s coming out as 301g when I measure mine rather than 687.5g as listed in your ingredient list.
Thanks.
Thanks so much for catching that Ore, I’ve updated the recipe to reflect that now. Thanks for stopping by and taking the time to reach out.
Hi Melody, I’m sorry this happened to you. It’s quite strange because this is about the first time I’m hearing this type of feedback from this recipe. Did you use the right measurement? My first guess is for you to check your measurements. I use the standard American measuring cup for all my measurements. If you are finding it hard to get that, you can use the metric measurement.
My second guess is to check your yeast if it’s still well and active and my final guess will be your water temperature. All you need is warm water, not hot water. Hot water will kill the yeast. I hope that helps?
Hello Please i need measurement for 6kg of flour. Thanks in advance
how much does each recipe make
Rainbow unicorn HELLO ! out peace
I made this recipe several times and for me the results varied depending on the size of my donuts. You can have 1/4 of a small aluminium tray. I hope this helps
HELLO !
Very wonderful recipe.
What if one wants to make about 200 puff puff, how much ingredients will be required?
These look so tasty!! I can’t wait to make them!
Your receipe is great and keep up the good work my Dear.
Thanks
Sarah
I made it just this afternoon and my kids couldn’t stop eating till the last one. It’s the best I’ve ever made. Thank you Lola for sharing this with us.
Aww…thanks for this amazing feedback. I’m glad it worked out well for you.
I tried it and it works perfectly thanks so much chef Lola’s kitchen.
Thanks Idris, I’m glad the recipe worked out well for you. Thanks for the feedback. 🙂