Puff puff needs no introduction if you grew up Nigerian. It is the snack at every party, the treat after school, the thing that disappears from the tray before you even finish frying the next batch. This version is soft on the inside, crisp on the outside, with a warm hint of nutmeg running through it.

Getting puff puff right comes down to two things, active yeast and enough resting time. Get those right and you are guaranteed that classic fluffy texture every single time.

Why You Will Love This

• Classic taste, reliable method. No guesswork, just a simple process that gives you that perfect fluffy puff puff texture.
• Minimal ingredients. Everything here is likely already in your kitchen.
• Great for parties. Puff puff is always a crowd favorite, make a big batch for any gathering.
• Naturally vegan. No eggs, milk or dairy in this recipe.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon ground nutmeg
• 1 cup warm water
• ½ cup granulated sugar
• Vegetable oil, for deep frying

Method

1. Activate the yeast. Add half of the warm water to a small bowl. Add the yeast and 1 tablespoon of the sugar, and stir. Cover and keep in a warm place for 6 minutes, until it froths, this is how you know the yeast is active.

2. Mix the dry ingredients. Add the flour to a bowl, add the nutmeg and the remaining sugar. Mix.

3. Combine and rest. Pour the yeast mixture into the flour mixture and add the remaining water. Mix everything together well. Cover and keep in a warm place for 40 minutes.

4. Check the batter. After 40 minutes, the batter should have doubled in size. Mix well.

5. Fry. Heat the vegetable oil in a deep pan. Once hot, scoop the batter into balls using your hands or an ice cream scoop to get a round shape, then fry until golden brown on all sides, turning occasionally. Drain on paper towels before serving.

Sisi’s Tips

• If your yeast does not froth after 6 minutes, it is dead, do not proceed with it, start again with fresh yeast.
• Keep your oil at a steady medium heat, too hot and the outside browns before the inside cooks, too low and the puff puff soaks up excess oil.
• Wet your hand slightly with water before scooping the batter, it makes shaping the balls much easier and less sticky.
• Serve warm for the best texture, puff puff is at its absolute best straight out of the oil.

Tried this recipe? Tag #SisiYemmieKitchen so I can see your creation.