Nigeria · Africa
Puff Puff
Yeasted batter, visibly bubbling, scooped straight into hot oil.
Nigerian puff puffWest African fried dough balls
The Chemistry in This Bake
Letting a yeasted batter rest until visibly bubbling before frying.
Learn the full technique →Ingredients
- All-purpose flour
- Instant yeast
- Sugar
- Warm water
- Nutmeg
- Salt
- Frying oil
Method
Mix flour, yeast, sugar, nutmeg, salt, and warm water into a thick batter.
Cover and let ferment until visibly bubbled and risen, 1-2 hours.
Stir down gently before frying.
Heat oil to 180 °C.
Scoop balls of batter with your hand or an ice cream scoop into the oil.
Fry until golden all over, turning often, then drain.