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    How To Make African Puff Puff Chef Lola's Kitche

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    Kolade Yousuff
    Puff

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    How To Make African Puff Puff Chef Lola's Kitche

    Uploaded by

    Kolade Yousuff
    79 views15 pages
    Puff

    Original Title

    How to make African puff puff Chef Lola's Kitche

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    Puff

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    79 views15 pages

    How To Make African Puff Puff Chef Lola's Kitche

    Uploaded by

    Kolade Yousuff
    Puff

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 15

    PUBLISHED: JUL 27, 2020 

    - LAST UPDATED: MAY 16, 2021 · AFRICAN


    RECIPES, KIDS RECIPES, SNACKS AND SMALL CHOPS
    BY: LOLA OSINKOLU

    Puff Puff Recipe


    HOME » PUFF PUFF RECIPE

    Puff puff is a deep-fried dough. 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 a very common snack eaten by
    so many countries but with different names and a little bit of variation
    in the mode of preparation.
    Nigerian Puff puff  Recipe
    For West Africans, puff puff needs no introduction. It is a quick and
    easy recipe with a few low-cost ingredients but don’t underestimate
    how delicious it is because of its simplicity. Very few people can resist
    their allure.

    Puff puff is an African classic, usually sold in street-side shops.  While


    working on this recipe, I unearthed some childhood memories that I’d
    completely forgotten about. When I was in middle school I use all my
    lunch money to buy puff puff, Buns, Meat pie, and doughnuts… I know
    there is so much nostalgia associated with the sight and smell of puff
    puff snack, and I am hoping that, with this recipe, your memories will re-
    surface and make you smile as well. 😊
    Featured Video
    How to make puff puff
    Proof the yeast: Both instant yeast or active yeast will work perfectly
    for this recipe. If you are using instant yeast, you can skip proofing
    the yeast. If using active yeast, it’s advisable to proof the yeast.

    Make the batter: Combine the dry ingredients with the wet
    ingredients and mix well

    Leave to proof: The batter needs to proof in a warm place for about
    an hour. A little more or less or till the batter rises about twice or
    thrice it’s original size.

    Fry: Be sure to let your oil get hot before frying the puff puff. If the oil
    is not hot enough, the resulting puff puff will soak up the oil. You
    don’t want that.

    We also have other variations of puff puff like the spicy puff puff,
    plantain puff puff, and Banana Puff puff.
    Watch how to make it:

    Tips to help you achieve the best puff puff ever


    You almost cannot go wrong making this if the instructions are properly
    followed. However, there are some things you have to put into
    consideration in order to achieve the desired light, airy, and slightly
    chewy result. Here are some helpful tips:

    1. Mix the batter very well. It is very important to do this so that the
    gluten can be well-formed.

    2. Give the batter enough time to rest it to rest in a warm place. The
    batter should rise about thrice of it’s original size and the resulting
    batter should turn out spongy.

    3. Be generous with the use of oil and use a deep pan for well-rounded
    puff puff balls.
    Deep frying can be a little messy but the result is worth the cleanup. It
    can be eaten as is and you can also dust them with some sugar for a
    sweeter treat. These are really delicious, though not the healthiest of
    snacks but they sure taste good!

    For those of you seeing these for the first time, puff puff is often eaten
    as a snack just the way it is, you can also sprinkle some granulated or
    confectioners sugar over it for a double load of sweetness. It can also b
    enjoyed with the African spicy sauce.
    It is also called Bofrot in Ghana. There is a similar recipe in East and
    South Africa called Mandazi (fried dough). In French Beignet, in Italy
    Zeppole just to mention a few.

    Other African snacks you might want to try:

    Nigerian Buns

    Mandazi

    Easy Yeast doughnut

    Chin chin

    spicy Nigerian puff puff

    West African Meat pie

    west African Fish roll

    African Puff puff Recipe


    Puff puff is a deep-fried dough. 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 a very common snack eaten by
    so many countries but with different names and a little bit of variation
    in the mode of preparation. 

    4.66 from 38 votes


    Print Pin Rate

    Course: Snack Cuisine: African, Nigeria


    Keyword: homemade, quick Prep Time: 5 minutes
    Cook Time: 15 minutes Resting time: 1 hour Servings: 12 balls
    Calories: 138kcal Author: Lola Osinkolu

    Ingredients
    2 cups flour
    1¼ cups Water
    2 Teaspoons Yeast
    1 Teaspoon Nutmeg
    ½ Teaspoon Salt
    ¼ Cup Sugar + 1 teaspoon sugar for proofing the yeast
    Enough Oil for deep frying
    US Customary - Metric

    Instructions
    1. Mix half of a cup of warm water, 1 teaspoon of sugar and the yeast
    in a bowl. Cover with a lid and set aside until the yeast becomes
    bubbly. About 4-6 minutes.
    2. In another bowl, mix the dry ingredients - Flour, Sugar, Salt, and
    Nutmeg.
    3. Pour the proofed yeast and the remainng one cup water together
    with the dry ingredients and mix until the batter is lump-free.
    4. Cover the dough and allow it to rise for 1 hour. (The risen dough has
    a distinct sweet smell, which will make you know the dough is ready
    for frying)
    5. Preheat the oil in a pan deep and wide enough to accomodate the
    puff puff balls (about 360°F ) and scoop a little bit of dough and
    drop the batter by spoonfuls into the oil.
    . Fry both sides until golden brown. If you are finding it hard to turn
    the puff puff while frying you can just press down the balls a little
    bit with your frying spoon before turning it.
    7. Remove from heat. Drain on a paper towel and enjoy while still hot
    or warm.

    Video

    Notes
    1. Though adding Nutmeg to this recipe is very optional. I really like
    the subtle flavor it gives the Puff puff so it's advisable you add it.
    2. The hand works well when mixing the dough but you can use the
    mixer just don't over mix.
    3. You can also use an Ice cream scoop to drop the dough inside the
    Oil.
    4. If your oil is too hot the Puff puff will get burnt before its done and if
    its not hot enough its going to absorb the Oil leaving the Puff puff
    Greasy and Soggy
    5. Try to use a deep fryer or a heavy bottom Pan
    . A non stick Pan works best for me!

    Nutrition
    Calories: 138kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated
    Fat: 4g | Sodium: 101mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g |
    Calcium: 5mg | Iron: 1mg
    Let’s Connect.

    You can find me on Facebook, and Instagram. I love keeping in touch


    with all of you!

    If you make this Puff Puff recipe, I’d love to see pictures of your
    creations on Instagram or Facebook. #cheflolaskitchen

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    NEXT

    Plantain Puff Puff - Sweet and Spicy

    Recipe Rating

    Inemesit Akpan
    Tuesday 11th of May 2021

    Lola, your recipe as handy and very direct. Thanks so much. Wish I
    could show pictures.keep the good job.
    Lola Osinkolu
    Monday 17th of May 2021

    Thanks for the feedback Inemesit. You can send the


    pictures some other time on Instagram @cheflolaskitchen

    Patience
    Tuesday 6th of April 2021

    It’s ok but I wished I trusted my instincts to add more sugar than


    what was stated. I have a sweet tooth so for me, this was quite
    bland. If you are like me, you can add icing sugar on top. I did that
    and it makes it better in my opinion. If you are like my parents who
    don’t like sugar, then leave it as it is.

    Ibrahim Muthmoinat
    Saturday 13th of March 2021

    I will give you feedback after i am done with it ma and thank you it
    is very interesting

    Ibrahim Muthmoinat
    Saturday 13th of March 2021

    Hi chef your recipe is very good and nice i am just trying it


    Pappitha
    Monday 22nd of February 2021

    Hi chef can we use baking soda or baking powder instead of yeast.

    Lola Osinkolu
    Thursday 25th of February 2021

    I wouldn't recommend it. You can make buns instead if you


    don't want to use yeast.

    Hello !

    Hi friends, so glad to have you


    here.  My name is Lola, I’m a
    wife, a mom, and a classically
    trained home cook. Read
    More

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