Serves 8
95 min
Puff Puff
Recipe GLPR0b62fdd3fca995
Golden, pillowy fried dough pastries infused with warm spices. These light and airy balls are a beloved West African snack, made from a simple yeast-based dough that rises and then gets deep-fried until crispy on the outside and soft on the inside. Perfect served warm as a breakfast treat or dessert.
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Ingredients
2 cups warm water
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast packet
2⅔ cups (2/3 cup + 1 teaspoon) granulated sugar, divided
3 cups all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground nutmeg
3 cups vegetable oil, for deep frying
Directions
Pour the warm water into a large mixing bowl. Sprinkle the active dry yeast over the water and add 1 teaspoon of the sugar. Stir gently and let sit for 5 minutes until foamy to activate the yeast.
Add the remaining 2/3 cup of sugar to the yeast mixture and stir until combined.
In a separate bowl, whisk together the all-purpose flour, kosher salt, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until a soft, sticky dough forms. The dough should be thick but spoonable, not kneadable.
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, until it has doubled in size and become puffy and airy.
Heat the vegetable oil in a deep pot or Dutch oven to 350°F. Use a thermometer to monitor the temperature carefully.
Working in batches, carefully drop spoonfuls of dough into the hot oil using two spoons or a dough scoop, making small balls about the size of walnuts. Fry 5 to 8 pieces at a time so they have room to expand.
Fry each batch for 2 to 3 minutes, stirring occasionally with a slotted spoon, until the puff puffs are golden brown on all sides.
Remove the cooked puff puffs with a slotted spoon and drain them on a paper towel-lined plate. Serve warm.
