Puff Puff

Written by Published on in Pastries
Jump to Recipe Print Recipe

Nigerian Puff Puff brings back the sweet taste of childhood. I grew up enjoying them after school, often sold at school gates and served at parties and family gatherings. Made with a simple mix of flour, sugar, and yeast, these puffs are fried to perfection, crispy on the outside and soft inside.

The beauty of Puff Puff is in its simplicity; just a handful of pantry staples come together to create pure joy. You don’t need fancy tools or special skills, just a bowl, a spoon, and a little patience while the yeast works its magic. The result? Soft, golden puffs that fill your kitchen with the sweet aroma of home. Let’s recreate that classic Nigerian flavor right in your own kitchen!

Puff Puff

Puff Puff

Recipe by YummieJoyTreats
0.0 from 0 votes

Nigerian Puff Puff is a popular snack made from lightly sweetened, yeast-raised dough that’s deep-fried until golden and fluffy. Crispy on the outside and soft inside, these irresistible little puffs are perfect for sharing at any occasion.

Course: SnackCuisine: Nigerian (West African)Difficulty: Easy
Pin
Print
Prep time

15

minutes
Cooking time

15

minutes
Resting Time

45

minutes

Ingredients

  • 250 g all-purpose flour

  • 120 g sugar

  • 1 teaspoon ground nutmeg/grated nutmeg from nutmeg seed

  • 2 teaspoons active dry yeast (1 pack Hill Country Fare)

  • 1 cup warm water

  • Vegetable oil (enough to fry)

  • Pinch Drypepper (optional)

Instructions

  • Put already sieved flour in a clean bowl, and add the grated nutmeg.
  • Weigh the sugar, remove 1 teaspoon.
  • Add the weighted sugar to the flour.
  • Mix together the flour, nutmeg, sugar, and drypepper (if using).
  • Put the removed teaspoon of sugar in a bowl and add 1/3 cup warm water.
  • Add the yeast to the mixture from step 5 above, mix with a spoon until smooth, and leave for 5 minutes to allow the yeast to fully dissolve in the water and sugar. The yeast will react with the sugar, producing bubbles.
  • Mix well after the bubbles form, then pour into the flour, sugar, and nutmeg mixture.
  • Add the remaining 2/3 cup of warm water.
  • Use your hand to mix the dough until it forms a smooth dough.
  • The dough should not be too thick or too hard.
  • Cover with a plastic wrap or kitchen towel for a while (about 45 mins) to rise, then fry in the deep fryer.

Equipment

  • Ice cream scoop
  • GranPappy Electric Deep Fryer

Notes

  • Yeast: Active dry yeast works well; proof it first in warm water with sugar for a light, airy puff.
  • Sweetness: Adjust sugar to taste. Traditional puff puff is slightly sweet, not overly sugary.
  • Consistency: Batter should be thick but pourable, similar to pancake batter. Add water gradually until the desired consistency is reached.
  • Frying Tip: Fry in batches to avoid crowding. I use the Presto 05411 GranPappy Electric Deep Fryer. It’s convenient, easy to use, and it maintains the perfect frying temp automatically. Scoop batter with a spoon or an ice cream scoop. You can rub oil on the spoon or ice cream scoop so the puff puff dough cuts easily into the deep fryer. You can deflate the air in the puff puff so they sink into the oil instead of floating, so the insides get cooked. The puff puff is done when it’s golden brown. Use paper towels to drain the excess oil from the puff puff.

Leave a Reply