PUFF PUFF

Puff Puff

Puff Puff

Because who doesn’t like sweet fried dough?! These are like beignets but the round Nigerian version …

Yield: 10-12 tennis ball sized puffs or 20-24 ping pong ball sized puffs

PREP IT!     

  • 3½ cups (437.5 grams) Flour, all purpose

  • 4 teaspoons Instant Yeast

  • 1 cup (209.4 grams) Sugar, granulated

  • 1 teaspoon Salt

  • 3½ cups Warm Water, (120F - 130F)

  • 1/16 teaspoon nutmeg (optional) - add for the traditional Nigerian puff puff flavor profile

  • 1/16 teaspoon mace (optional) - add for the American classic yeast donut flavor profile

Puff Puff Powdered

MAKE IT!

  1. Stir together dry ingredients.

  2. Add warm water to dry mix and stir until just moistened.

  3. Cover mixture with plastic wrap and set in a warm area to allow the yeast to do it’s thing for 45 minutes. A warm place can be the warm part of you stove top, a recently turned off oven less than 170F, a microwave, or outside in this ridiculous heat! The batter should double in size after 45 minutes.

  4. Begin to preheat frying oil to 375F 30 minutes into the rise time.

  5. After 45 minutes, GENTLY stir the batter to break up some of the air bubbles. Do not stir vigorously of you’ll work up too much gluten, and you puffs will be tough! (#bars!) *Gluten is the protein in wheat flour that gives your baked goods structure.

  6. Drop batter using your hands, a scoop, of a tablespoon, into the preheated oil. Fry for 8-9 minutes, turning constantly, for tennis ball sized puffs. Fry for 3-4 minutes for ping pong ball sized puffs. Refer to Instagram clips for batter dropping techniques.  

Tennis Ball Puff Puff

Tip 1: I’ve found that using my hand makes the most round puff puff balls but using a scoop will also work to distribute even quantities of batter. This will ensure the puffs all cook evenly and at the same time, though it takes a bit more finesse to get the round shape.

Tip 2: Top with powdered sugar for even more indulgence.

Tip 3: Roll in cinnamon or cardamom sugar for even more indulgence.

Tip 4: For banana puff puff, mash 2 very ripe medium bananas. This will yield ¾ mashed bananas. Microwave the banana puree about 1 minute (in a 1000 watt microwave) or until it reaches 120F. Prepare puff puff batter as directed adding the mashed bananas to the batter.

Tip 5: For crispier exterior, replace all purpose flour with bread flour.

Tip 6: Try adding a splash of vanilla extract for a boost of flavor.

NigerianAdunni Ogunlanohrecipe, seasoning, nigerian, naija, beignet, donut, doughnut, fried, sweets, sweet, dessertComment