Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly and doesn’t need to be activated with water first—just mix it directly with the dry ingredients and proceed as usual.

My dough is too thick—what should I do?

Don’t worry! Just add more warm water, a little at a time, until the dough is wet and sticky. Dry dough results in dense, less airy Puff Puff.

How do I know when Puff Puff is done frying?

Puff Puff should be an even, deep golden brown. They often float and turn themselves, but you can use a slotted spoon to gently flip for even color. They should feel light when picked up, not heavy.

Is it necessary to use nutmeg?

Nutmeg is traditional and adds wonderful depth, but if you’re out or not a fan, you can omit it. Try a pinch of cinnamon or cardamom, or just go with plain dough—the results are still delicious!

Puff Puff Recipe - Jmrecipes

Name: Puff Puff Recipe
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: African
Ingredients: 2 1/2 cups warm water, plus more as needed; 1 (7g) packet active dry yeast; 1/2 cup sugar, divided; 3 1/2 cups all-purpose flour; 1/2 teaspoon grated nutmeg; 1/2 tablespoon salt; Vegetable oil for deep frying (enough for at least 3” depth in pan); Pepper sauce for dipping (optional); Powdered sugar for dusting (optional)

Description

Puff Puff is a popular West African snack consisting of golden, light, and airy fried dough balls. Sweetened with sugar and a hint of nutmeg, they are simple to make and perfect for gatherings, parties, or as a delicious treat any time of the day. Enjoy them as-is, dusted with powdered sugar, or paired with a spicy pepper sauce for dipping.

Ingredients

Units Scale

Wet Ingredients

2 1/2 cups warm water, plus more as needed
1 (7g) packet active dry yeast
1/2 cup sugar, divided

Dry Ingredients

3 1/2 cups all-purpose flour
1/2 teaspoon grated nutmeg
1/2 tablespoon salt

For Frying and Serving

Vegetable oil for deep frying (enough for at least 3” depth in pan)
Pepper sauce for dipping (optional)
Powdered sugar for dusting (optional)

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Instructions

Activate the Yeast: In a medium bowl, whisk together the warm water, active dry yeast, and 1 teaspoon of the sugar. Let the mixture rest for about 5 minutes or until foamy, indicating the yeast is active.
Mix the Dough: In a large mixing bowl, combine the all-purpose flour with the yeast mixture, the remaining sugar, grated nutmeg, and salt. Mix thoroughly. If the dough appears too dry, add more water, 1/4 cup at a time, until the dough is very wet and sticky.
Let Dough Rise: Cover the bowl with a clean cloth or plastic wrap. Set it in a warm place and let the dough rise for approximately 1 hour, or until it doubles in size.
Heat Oil for Frying: Pour vegetable oil into a deep pan, ensuring a depth of at least 3 inches. Heat the oil over medium heat (setting 4–6 on a 10-point burner scale) to a temperature of about 350°F. This should take 8–10 minutes.
Form and Fry Puff Puff: Carefully drop small balls of dough into the hot oil using your hands or two spoons. Fry in batches to avoid overcrowding the pan. Rotate regularly with a spider or metal spoon to ensure even browning on all sides, and fry until golden brown.
Drain and Serve: Remove the fried puffs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve plain, dusted with powdered sugar, or with a pepper sauce for dipping, if desired.

Notes

Use very warm (not hot) water to activate the yeast for best results.
The dough should be very sticky and wet; do not add too much flour.
Maintain oil temperature at around 350°F to ensure even frying and prevent soggy Puff Puff.
For even shapes, use two spoons or lightly oiled hands to form dough balls.
Puff Puff is best enjoyed fresh and warm, but leftovers can be reheated in the oven.

Nutrition

Serving Size: 2 pieces
Calories: 110
Sugar: 5g
Sodium: 95mg
Fat: 5g
Saturated Fat: 0.6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 2g
Cholesterol: 0mg