Nigerian Puff Puff
Starter
Starter
12 servings
208 cal/serving
Instructions
1
Step 1
Sift the flour into a bowl and mix in the nutmeg, yeast, sugar, and salt.
Plain flourGround nutmegInstant yeastWhite granulated sugarSalt
2
Step 2
If using fresh or active-dry yeast, dissolve it in a little warm water with a pinch of sugar until foamy; if using instant yeast, mix it directly into the flour mixture.
Instant yeastWaterWhite granulated sugarPlain flour
3
Step 3
Using your hands, mix small amounts of lukewarm water into the flour until thoroughly combined; the mixture should be smooth but not runny.
Plain flourWater
4
Step 4
Cover the bowl with plastic film and allow it to rise about 45 minutes until doubled in volume.
Plastic filmPlain flour
5
Step 5
Add oil to a deep pot to a depth of at least 3 inches.
Oil
6
Step 6
Heat the oil over medium and test by dropping a small piece of dough—when it sizzles and rises, the oil is ready.
OilPlain flour
7
Step 7
Roll the dough into small balls and place into the oil; fry in batches to avoid overcrowding.
Plain flourOil
8
Step 8
Flip the balls when the underside is golden so the topside can brown; keep swirling until evenly golden.
Oil
9
Step 9
Remove the puff puff when golden brown and drain on a sieve lined with paper towels.
OilSievePaper towels
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.