For example, if you use 2 cups of flour and scoop smaller dough balls into the hot oil, you can get up to 48 small fried puff puff balls instead of the 24 medium-sized ones above. Steps for Making Puff Puffs (Explanation) Cover the bowl (airtight) with a clean dry cloth or aluminum foil and leave the batter to rise for about 45 to 50 minutes. Meanwhile, heat up some vegetable oil in a deep pot. You should have enough oil to cover all of the puff puffs that you add to it.

If my 10-year-old can make it, you can make it. Just make sure you get some baking measuring cups (we use standard American measuring cups) and measure everything correctly. Test the oil to see if it is hot enough by putting a drop of batter into it. If it sizzles and comes up to the surface, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the pot and stay there. Now add the water, bit by bit and mix thoroughly. Puff puff is usually mixed by hand, but you can also mix with a flat wooden spoon

Put the flour in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together. First, you’ll start with warm (but not hot!) water in a mixing bowl. If the water is too hot, it can kill the yeast. And we want that yeast to be as active as possible to make these really puff! Next, add salt, sugar, and active dry yeast to the water in the bowl. Puff puff is very dear to me as it reminds me of my grandmother. When I was a child, I remember her showing me how to make it during birthdays and other special occasions on her visits to London from Nigeria. Scoop the batter into your clean palm and drop into the oil by pressing the batter between your thumb and your fore finger( that’s the finger closest to the thumb). Fry until one side turns golden brown. Then, flip the puff puffs to the other side and also fry until golden brown. Remove fried puff puffs from the oil using a mesh skimmer or spider strainer spoon.

It is not traditionally dusted with any sweetener however you can dust with granulated or icing sugar like you would doughnuts. What to Serve WithNow, scoop the batter into the oil, you can either use an ice cream scoop or just use your hand. Do not overcrowd the pan… Use ice scoop or two spoons to drop the dough into the hot oil if you are not comfortable with using your fingers. Rise: You must allow the dough to rise before frying. For the dough to rise, it should be left in a warm place. Thank you so much. I’ve always mixed the dough vigorously before frying. maybe that’s why it doesn’t turn out right. It’s insides turn out very oily and I have to squeeze out the oil before eating.