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Methods On How To Make A Delicious Puff Puff
2 years ago

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This is the best Nigerian Puff puff recipe
ever? These little bad treats are so
good and I dare you to stop at one.
Puff puff is a deep-fried sweet dough

<p> 
that is not only significant to Nigeria
but the whole of <strong>West Africa</strong>. It is
similar to Ghanian Bofrot and the
French Beignet.
</p>

<br/><br/>
Puff puff is one of the favourite
snacks for Nigerians and popular
street food. It is not only eaten as a
snack alone, but you can also eat it
any time of the day.

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I make it a lot
and I mean a lot to a point that I
recently told myself I won’t make it
for at least another month. Nigerian
Puff puff has always been my
weakness and I need a detox.

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Puff puff is very easy to make and you
can always put your signature on it. I
always add chilli pepper to mine and
it’s always nice and fluffy. I also enjoy
it with <strong>pepper sauce
</strong>

<br>
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<img src="https://www.myactivekitchen.com/wp-content/uploads/2015/04/puff-puff-image-4.jpg"/>
</br>
You can't go wrong with this Nigerian
puff puff recipe. I have simplified
making this recipe by including step
by step guide to help you especially on
how to fry it.

</br>

<strong>INGREDIENTS</strong><br><br>

600g all-purpose flour
10g fast action yeast
150g sugar (use as desired)
½ tsp salt
550-650g Lukewarm Water
1-3tbsp chilli flakes (substitute with
cayenne pepper)
Vegetable oil for frying

</br>

CAN I MAKE PUFF PUFF
WITHOUT YEAST?
</br>

</strong><br>

Unfortunately, it is called puff puff
because of the yeast. There is good
news for you though, you can make
Nigerian puff puff without yeast.<br/>

<br/>

Check this buns recipe, alternatively,
use self-raising flour, sugar and milk.
You can also add an egg if you want
but this is optional.<br/>

<br/>

Puff puff needs proofing, so you will need a
shallow big bowl that will allow for
proofing
If you are using a fast action yeast, you
don’t need to proof the yeast, just add to
the flour

<br/>

<br/>
<h4>
HOW TO MAKE NIGERIAN
PUFF PUFF
</h4><br><br>

In a shallow bowl, add flour and salt
together (combine salt with flour first)
Add other dry ingredients and
combine well
<img src="https://www.myactivekitchen.com/wp-content/uploads/2015/04/puff-puff-1.jpg"/>
<div class="stream-item stream-item-below-post-content"><span class="ad-slot-label-container"><span class="ad-slot-label">ADVERTISEMENT</span></span>

</div>

Add lukewarm water to the dry
mixture in bits to form a batter. You
can add 500g at first then check if it
needs more water. (the batter should
not be runny and it shouldn't be thick
as well, find a balance in between the
two)
Cover the bowl with a cling film or a
damp towel and place in a warm place
to proof. (Till batter doubles in size
usually between an hour or two. You
can leave it longer if you want)

Once the mixture has risen and
doubled in size, you then move on to
frying.
People always find scooping batter in
oil very tricky but I tell you it is very
easy.<br><br>
on medium-high heat, add enough oil
to a frying pan and heat till hot. Drop
a tiny bit of batter in hot oil to test
and if the batter floats to the top of
the heat then it is ready to use.

METHOD ON HOW TO SCOOP
BATTER TO OIL WITH YOUR
PALM</h5> <br><br>

1. Get clean water in a bowl<br><br>
2. Dip your hand in the water to
wet it a bit, shake off excess<br><br>
3. Dip your hand in batter, draw
the batter towards the bowl and
yourself<br><br>
4. Keep the batter in between your
fingers and palm
<br>

<br>

5. Squeeze batter in-between your
palm and allow it to drop freely into
the oil<br><br>
6. Don’t overcrowd the oil<br><br>
7. The batter should float to the
top of the oil, this is where the magic
start, I just love the bits when the puff
puff starts turning in the hot oil
(reduce the heat a bit at this point so
that puff puff can fry through and be
well done)

8. Fry puff puff on both sides till
golden brown<br><br>
9. Repeat the process till you have
exhausted the batter

If the hand method is not for you,
simply use a scoop to put the batter in
oil.

Print Recipe
4.86 from 7 votes

<br><br>
PUFF PUFF

<br><br>
Puff puff, a sweet deep-fried dough. A
popular street snack in Nigeria and beyond.
This recipe comes with clear instructions to
making perfect puff puff.

Cook Time30 mins</div>
<div class="li">

proofing time1 hr</div>
<div class="li">

Total Time45 mins
</div>
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</div>
<br><strong>
INGREDIENTS

</strong>

600 g all-purpose flour

<br><br>
10 g fast action yeast<br><br>
150 g sugar use as desired<br><br>
½ tsp salt<br><br>
550-650 ml Lukewarm Water<br><br>
1 tablespoon chilli flakes substitute with<br><br>
1 teaspoon cayenne pepper<br><br>
1 teaspoon grated nutmeg optional<br><br>
Vegetable oil for frying
<br>

<p>
INSTRUCTIONS</p><br>

1. In a shallow bowl, add flour and salt
together (combine salt with flour first)<br><br>
2. Add other dry ingredients and combine
well<br><br>
3. Add lukewarm water to the dry mixture
in bits to form a batter. You can add
500g at first then check if it needs
more water. (the batter should not be
runny and it shouldn't be thick as well,
find a balance in between the two) <div class="stream-item stream-item-below-post-content"><span class="ad-slot-label-container"><span class="ad-slot-label">ADVERTISEMENT</span></span>

</div>
4. Cover the bowl with a cling film or a
damp towel and place in a warm place
to proof. (Till batter doubles in size
usually between an hour or two. You
can leave it longer if you want)<br><br>
5. Once the mixture has risen and doubled
in size, you then move on to frying.

How to fry puff puff</p>
<br><br>

1. on medium-high heat, add enough oil to
a frying pan and heat till hot (about 4
inches high). Drop a tiny bit of batter in
hot oil to test and if the batter floats to
the top of the heat then it is ready to
use.<br><br>
2. Method on how to scoop batter to oil
with your palm: People always find
scooping batter in oil very tricky but I
tell you it is very easy.<br><br>
Get clean water in a bowl
Dip your hand in the water to wet it a
bit, shake off excess
Dip your hand in batter, draw the batter
towards the bowl and yourself
Keep the batter in between your fingers
and palm<br><br>
Squeeze batter in-between your palm
and allow it to drop freely into the oil
Don’t overcrowd the oil (Please refer to
images in post for reference) <div class="stream-item stream-item-below-post-content"><span class="ad-slot-label-container"><span class="ad-slot-label">ADVERTISEMENT</span></span>

</div>
3. The batter should float to the top of the
oil, this is where the magic start, I just
love the bits when the puff puff starts
turning in the hot oil (reduce the heat a
bit at this point so that puff puff can fry
through and be well done)<br><br>
4. Fry puff puff on both sides till golden
brown<br><br>
5. Repeat the process till you have
exhausted the batter<br><br>
6. If the hand method is not for you,
simply use a scoop to put the batter in
oil.<br><br><p><strong>
NOTES</strong><br><strong>
Can I make Puff Puff without yeast?</strong></p>
<br><br>

Unfortunately, it is called puff puff because
of the yeast. 
<br><br>

There is good news for you
though, you can make Nigerian puff puff
without yeast. Check this buns recipe,
alternatively, use self-raising flour, sugar and
milk. You can also add an egg if you want
but this is optional.<div class="stream-item stream-item-below-post-content"><span class="ad-slot-label-container"><span class="ad-slot-label">ADVERTISEMENT</span></span>

</div>
Puff puff needs proofing, so you will need a
shallow big bowl that will allow for proofing
If you are using a fast action yeast, you don’t
need to proof the yeast, let hear  you by adding comment so  we add to the flour.

<img src="https://www.myactivekitchen.com/wp-content/uploads/2015/04/puff-puff-image-5.jpg"/>
Serve with any side or drinks of
choice. You have to try this recipe
with the refreshing <b>zobo drink.</b>
If you think this Nigerian puff puff
recipe is good then you have to try
Nigerian buns and <b>Choc chips vanilla</b>
puff puff<div class="stream-item stream-item-below-post-content"><span class="ad-slot-label-container"><span class="ad-slot-label">ADVERTISEMENT</span></span>

</div>
If you made this recipe, don’t forget to
leave me feedback. Tag me on
Instagram and save away to
your<a href="https://www.pinterest.co.uk/hypesloaded/">

Pinterest
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