Puff puff is a deep-fried dough. They are made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy. It is a very common snack eaten by so many countries but with different names and a little bit of variation in the mode of preparation.
Nigerian Puff puff Recipe
For West Africans, puff puff needs no introduction. It is a quick and easy recipe with a few low-cost ingredients but don’t underestimate how delicious it is because of its simplicity. Very few people can resist their allure.
Puff puff is an African classic, usually sold in street-side shops. While working on this recipe, I unearthed some childhood memories that I’d completely forgotten about. When I was in middle school, I used all my lunch money to buy puff puff, Buns, Meat pie, and doughnuts… I know there is so much nostalgia associated with the sight and smell of puff puff snack, and I am hoping that, with this recipe, your memories will re-surface and make you smile as well. 😊
How to make puff puff
Proof the yeast: Both instant yeast or 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 or till the batter rises 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.
You almost cannot go wrong making this if the instructions are properly followed. However, there are some things you have to put into consideration in order to achieve the desired light, airy, and slightly chewy result. Here are some helpful tips:
Mix the batter very well. It is very important to do this so that the gluten can be well-formed.
Give the batter enough time to rest it to rest in a warm place. The batter should rise about thrice its original size, and the resulting batter should turn out spongy.
Be generous with the use of oil, and use a deep pan for well-rounded puff puff balls.
Deep frying can be a little messy, but the result is worth the cleanup. It can be eaten as is and you can also dust them with some sugar for a sweeter treat. These are really delicious, though not the healthiest of snacks but they sure taste good!
For those of you seeing these for the first time, puff puff is often eaten as a snack just the way it is, you can also sprinkle some granulated or confectioners sugar over it for a double load of sweetness. It can also b enjoyed with the African spicy sauce.
It is also called Bofrot in Ghana. There is a similar recipe in East and South Africa called Mandazi (fried dough). In French Beignet, in Italy Zeppole, just to mention a few.
Puff puff is a deep-fried dough. They are made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy. It is a very common snack eaten by so many countries but with different names and a little bit of variation in the mode of preparation.
Mix half of a cup of warm water, 1 teaspoon of sugar and the yeast in a bowl. Cover with a lid and set aside until the yeast becomes bubbly. About 4-6 minutes.
In another bowl, mix the dry ingredients – Flour, Sugar, Salt, and Nutmeg.
Pour the proofed yeast and the remainng one cup water together with the dry ingredients and mix until the batter is lump-free.
Cover the dough and allow it to rise for 1 hour. (The risen dough has a distinct sweet smell, which will make you know the dough is ready for frying)
Preheat the oil in a pan deep and wide enough to accomodate the puff puff balls (about 360°F ) and scoop a little bit of dough and drop the batter by spoonfuls into the oil.
Fry both sides until golden brown. If you are finding it hard to turn the puff puff while frying you can just press down the balls a little bit with your frying spoon before turning it.
Remove from heat. Drain on a paper towel and enjoy while still hot or warm.
Though adding Nutmeg to this recipe is very optional. I really like the subtle flavor it gives the Puff puff so it’s advisable you add it.
The hand works well when mixing the dough but you can use the mixer just don’t over mix.
You can also use an Ice cream scoop to drop the dough inside the Oil.
If your oil is too hot the Puff puff will get burnt before its done and if its not hot enough its going to absorb the Oil leaving the Puff puff Greasy and Soggy
I’m trying this recipe now..I hope it comes out nice
Lola Osinkolu
Wednesday 13th of December 2023
I hope it turned out well for you Yewande?
Tuesday 19th of September 2023
Wow, i just tried this recipe. The best puff puff ive made so far,the kids really love it
Debbie
Wednesday 24th of July 2024
@Chef Lola's Kitchen,
me too, its nice
Chef Lola's Kitchen
Sunday 15th of October 2023
👍❤️
Yejide Omotoso
Sunday 9th of July 2023
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.
Chef Lola's Kitchen
Saturday 26th of August 2023
Sorry about this, Yejide. Feel free to adjust the salt next time. Add in bit.
Tuesday 6th of June 2023
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.
Chef Lola's Kitchen
Friday 9th of June 2023
😂😂😂😂 thank you
Tuesday 2nd of May 2023
Hi ma'am Lizzy is my name. I so much enjoyed your recipe.please they don't put egg in puff puff?
Yewande Shodiya
Saturday 9th of December 2023
I’m trying this recipe now..I hope it comes out nice
Lola Osinkolu
Wednesday 13th of December 2023
I hope it turned out well for you Yewande?
Tuesday 19th of September 2023
Wow, i just tried this recipe. The best puff puff ive made so far,the kids really love it
Debbie
Wednesday 24th of July 2024
@Chef Lola's Kitchen, me too, its nice
Chef Lola's Kitchen
Sunday 15th of October 2023
👍❤️
Yejide Omotoso
Sunday 9th of July 2023
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.
Chef Lola's Kitchen
Saturday 26th of August 2023
Sorry about this, Yejide. Feel free to adjust the salt next time. Add in bit.
Tuesday 6th of June 2023
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.
Chef Lola's Kitchen
Friday 9th of June 2023
😂😂😂😂 thank you
Tuesday 2nd of May 2023
Hi ma'am Lizzy is my name. I so much enjoyed your recipe.please they don't put egg in puff puff?
Wednesday 31st of May 2023
How to make puff puff, this is my first time here
Lola Osinkolu
Thursday 4th of May 2023
Hi Lizzy, you don't need eggs in puff puff.