Nigerian puff puff recipe! Looking for the best? Look no further than this easy, perfect recipe that will give you soft, delicious, golden brown, well-rounded, deep-fried dough that is similar to Ghanaian bofrot. Learn how to make puff puff in simple steps.
Course: Appetizer, Side Dish
Keyword: best puff puff recipe, how to make puff puff, Nigerian puff puff, Puff puff, puff puff recipe
Fork or skewer
400gSelf raising Flour
7gFast action dried Yeast
360- 380mlWarm water
Vegetable Oil for deep frying
Add flour, sugar, nutmeg, salt, and yeast to a bowl. Mix well till the dry ingredients are combined.
Add warm water (not hot) and mix till it comes together. If the water is hot, it kills the yeast and the dough won't rise so use warm water.
Cover the bowl with clingfilm and put in a warm place to rise for 90-120 minutes.After this time, the batter should have risen to at least double or thrice its original size.
Add oil to a deep pan (Let the oil be at least 3 inches deep) and heat. When the oil is hot at about 160C - 180C, use your hand to scoop the batter and gently drop in the oil. You can also use an ice cream scoop to scoop batter into the oil. Drop the batter into the oil till the pot is crowded.To test if the oil is hot, scoop a lit of batter in the oil. If it rises after about 2-5 seconds it is ready. If the batter stays down for more than 20 seconds, the oil is not hot enough.
When one side is fried to a golden brown, flip the balls to the other side and fry till golden brown. Take out of oil and drain on kitchen towel covered plate.Repeat step until all dough used up.
Serve and enjoy.It is not traditionally dusted with sweetener however you can dust with granulated or icing sugar like you would doughnuts.
Use the stated yeast type (fast action yeast)as it needs no proofing and works best for this recipe however if you want to use active dry yeast, proof it first.
Don't leave the batter to rise for too long to prevent overflow and a yeasty smell.
Don't fry at low temperature as the puff puff will be soggy with oil and don't fry in oil that is too hot as this will make the outer get brown quickly without the inside cooked.
Use warm water to mix the batter and not hot water as hot water can kill off the yeast leaving you with a batter that won't rise.
Mix the batter very well so all ingredients are well combined. I suggest you do this with your hand.
Check batter after 35 minutes to ensure it's rising.
Fry only when the batter is risen and at least double in size. Ideally, it should rise to about 3 times its size.
Crowd the pan with the balls so they when you flip to cook the other side they don't have room to flip back. This is how you get even golden brown color.