Easy steps on how to make Puff Puff
Ingredients
200g (1½ cups)
plain flour (all purpose flour)
plain flour (all purpose flour)
2 teaspoons
yeast (instant or quick action)
yeast (instant or quick action)
½ teaspoon
ground nutmeg
ground nutmeg
¼ cup
granulated sugar (or to your taste)
granulated sugar (or to your taste)
1 habanero
pepper (atarodo, ose oyibo, atarugu)
pepper (atarodo, ose oyibo, atarugu)
3 pinches of
salt
salt
1 cup warm
water
water
Vegetable Oil
(for frying)
(for frying)
Steps
- Sift the flour
into a clean dry bowl, add the nutmeg, yeast, sugar and salt. Mix well. - Add warm water
and mix till everything is well combined. - Cover the bowl
with aluminum foil or plastic film and place in a warm place to rise for 45
minutes or till double in size. - Cut the
habanero pepper into tiny pieces and add the batter. Stir very well. - Pour some oil
in a deep pot and allow to heat up. The oil should be at least 3 inches deep.
This is to give room for the puff puffs to swim in the oil. It’s not advisable
to use a deep fryer for Puff Puff because of the netting but if you want to use
it, set the temperature to 170°C. - Test that the
oil is hot enough by putting a drop of batter into the oil. If it sizzles and
comes up to the surface of the oil, then the oil is hot enough. If the oil is
not hot enough, the batter will go down to the bottom of the oil and stay
there. - When the oil
is hot enough, scoop some batter into the oil with an ice cream scoop. See
video below. - Put in more
scoops of the batter, as much as the space in the frying pot will allow without
overcrowding. - Reduce the
heat to medium. - Once the
underside of the puff puff has turned golden brown, flip the ball so that the
topside will be fried as well. - When the puff
puff balls are golden all over, take them out and place in a sieve lined with
paper towels. - Allow to cool, then enjoy.
