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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 that is not only significant to Nigeria but the whole of West Africa. It is similar to Ghanian Bofrot and the French Beignet.
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. 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.
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 pepper sauce
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.
Ingredients
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
Can I make puff puff without yeast?
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. 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.
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
How to make Nigerian Puff puff
In a shallow bowl, add flour and salt together (combine salt with flour first)
Add other dry ingredients and combine well
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.
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
1. Get clean water in a bowl
2. Dip your hand in the water to wet it a bit, shake off excess
3. Dip your hand in batter, draw the batter towards the bowl and yourself
4. Keep the batter in between your fingers and palm
5. Squeeze batter in-between your palm and allow it to drop freely into the oil
6. Don’t overcrowd the oil
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
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.
Puff Puff
Ingredients
- 600 g all-purpose flour
- 10 g fast action yeast
- 150 g sugar use as desired
- ½ tsp salt
- 550-650 ml Lukewarm Water
- 1 tablespoon chilli flakes substitute with 1 teaspoon cayenne pepper
- 1 teaspoon grated nutmeg optional
- Vegetable oil for frying
Instructions
- In a shallow bowl, add flour and salt together (combine salt with flour first)
- Add other dry ingredients and combine well
- 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.
How to fry puff puff
- 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.
- 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.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
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) - 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)
- Fry puff puff on both sides till golden brown
- 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.
Notes
Serve with any side or drinks of choice. You have to try this recipe with the refreshing zobo drink.
If you think this Nigerian puff puff recipe is good then you have to try Nigerian buns and Choc chips vanilla puff puff
If you made this recipe, don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest
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