Here’s a classic Puff-Puff recipe — a popular West African fried dough snack that’s soft, fluffy, and slightly sweet.
🍩 Puff-Puff
🛒 Ingredients (Makes about 20–25 pieces)
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) sugar (adjust to taste)
- 2 tsp active dry yeast
- ½ tsp salt
- 1 ¼ cups (300 ml) warm water (110°F / 43°C)
- Optional: ½ tsp nutmeg or vanilla extract
- Vegetable oil for deep frying
👩🍳 Instructions
1️⃣ Activate Yeast
- In a small bowl, mix warm water, sugar, and yeast.
- Let sit 5–10 minutes until frothy.
2️⃣ Make the Dough
- In a large bowl, combine flour, salt, and optional nutmeg.
- Gradually add yeast mixture and mix until smooth.
- Cover and let rise 1–2 hours in a warm place until doubled in size.
3️⃣ Fry the Puff-Puff
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Use a spoon or your hand to drop small balls of dough into hot oil.
- Fry in batches, turning occasionally, until golden brown (about 3–5 minutes).
- Remove with a slotted spoon and drain on paper towels.
4️⃣ Serve
- Serve warm, dusted with powdered sugar, or with honey/jam for dipping.
🔥 Tips & Variations
- Extra fluffy: Let dough rise twice, first after mixing, second after shaping into balls.
- Spiced version: Add cinnamon, cardamom, or allspice to the dough.
- Savory twist: Skip sugar and serve with spicy dipping sauce.
- Mini Puff-Puff: Make smaller balls for bite-sized snacks.
- Storage: Best eaten fresh, but can be reheated in the oven for a few minutes.
If you want, I can give you a super-soft, airy West African Puff-Puff recipe with perfect golden crusts and a lightly sweet center that’s just like street food in Lagos.
