How to Make Puff puff
Most West African countries are familiar with the popular street food Puff- Puff, which is known by different names depending on the country. Ghanaians call it Bofrot (togbei), Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French while South and East Africa call their doughnut, mandazi.
The basic ingredient consist of: flour, sugar, yeast, water, salt and oil for deep frying. They are made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy.
It is served with toppings, like vanilla powdered sugar, fruit jams or syrups, chocolate or caramel sauce, but often consumed on its own. It is also made with ground nutmeg or cinnamon, which certainly make it a fragrant pastry.
A very popular West African street food that’s quick and easy to make with different variation. it’s a great snack, appetizer, or dessert
RECIPE INGREDIENTS
Plain flour
Water
Yeast
Nutmeg or cinnamon
Salt
Sugar
Enough Oil for deep frying
DIRECTIONS ON HOW TO MAKE PUFF PUFF
Mix salt, water, sugar, and yeast. Set it aside for 5 minutes to activate yeast
Make the dough by adding yeast mixture to flour and mix.
Let the mixture rest and rise for approximately 1-2 hours
In a large sauce pan, pour vegetable oil into a pot for deep frying (too little will result into a flatter balls), and place in low heat.
Test to make sure the oil is hot enough by putting a drop of batter into the oil. If the oil is not hot enough, the batter will stay at the bottom instead of rising to the top.
Using your hands, grab a little bit of mixture at a time and drop into the oil. OR
When the oil is hot enough, use a spoon or spatula to dish up the batter in a shape of a ball and drop it in the oil.
Fry for a few minutes until the bottom side is golden brown
Turn the ball over for a few minutes until the underside is golden brown.
Use a large spoon or a slotted spoon to remove it out of the oil. Then place them on kitchen tissue to soak up some of the excess oil.
If desired, you can coat puff puff in table sugar or powdered sugar to make delicious.
RECIPE NOTES
- For a softer recipe, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out.
- Crunchy not soggy: Do not over crowd the frying pan, it will absorb excess oil and sometimes make it soggy.
- You can also use an Ice cream scoop to drop the dough inside the Oil.
- Try to use a deep fryer or a heavy bottom Pan.
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Ingredients
Plain flour
Water
Yeast
Nutmeg or cinnamon
Salt
Sugar
Enough Oil for deep frying
Instructions
- Mix salt, water, sugar, and yeast. Set it aside for 5 minutes to activate yeast
- Make the dough by adding yeast mixture to flour and mix.
- Let the mixture rest and rise for approximately 1-2 hours
- In a large sauce pan, pour vegetable oil into a pot for deep frying (too little will result into a flatter balls), and place in low heat.
- Test to make sure the oil is hot enough by putting a drop of batter into the oil. If the oil is not hot enough, the batter will stay at the bottom instead of rising to the top.
- Using your hands, grab a little bit of mixture at a time and drop into the oil. OR
- When the oil is hot enough, use a spoon or spatula to dish up the batter in a shape of a ball and drop it in the oil.
- Fry for a few minutes until the bottom side is golden brown
- Turn the ball over for a few minutes until the underside is golden brown.
- Use a large spoon or a slotted spoon to remove it out of the oil. Then place them on kitchen tissue to soak up some of the excess oil.
- If desired, you can coat puff puff in table sugar or powdered sugar to make it delicious.
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Ingredients
Plain flour
Water
Yeast
Nutmeg or cinnamon
Salt
Sugar
Enough Oil for deep frying
Instructions
- Mix salt, water, sugar, and yeast. Set it aside for 5 minutes to activate yeast
- Make the dough by adding yeast mixture to flour and mix.
- Let the mixture rest and rise for approximately 1-2 hours
- In a large sauce pan, pour vegetable oil into a pot for deep frying (too little will result into a flatter balls), and place in low heat.
- Test to make sure the oil is hot enough by putting a drop of batter into the oil. If the oil is not hot enough, the batter will stay at the bottom instead of rising to the top.
- Using your hands, grab a little bit of mixture at a time and drop into the oil. OR
- When the oil is hot enough, use a spoon or spatula to dish up the batter in a shape of a ball and drop it in the oil.
- Fry for a few minutes until the bottom side is golden brown
- Turn the ball over for a few minutes until the underside is golden brown.
- Use a large spoon or a slotted spoon to remove it out of the oil. Then place them on kitchen tissue to soak up some of the excess oil.
- If desired, you can coat puff puff in table sugar or powdered sugar to make it delicious.