Soft & Fluffy Nigerian Puff Puff

• •2 cup All-purpose flour (sifted)
• •1 cup Granulated sugar
• •2 tsp Active dry yeast
• •1 tsp Salt
• •1 cup Lukewarm water ((about 105-115°F or 40-46°C))
• •4 cup Vegetable oil (or enough for deep frying)

Instructions

1. 1

   In a large bowl, combine the lukewarm water and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active.

2. 2

   Add the granulated sugar and salt to the yeast mixture, stirring until the sugar dissolves.

3. 3

   Gradually add the sifted all-purpose flour to the wet ingredients, mixing with a wooden spoon or your hands until a smooth, thick batter forms. It should be lump-free and similar in consistency to pancake batter, but a bit thicker.

4. 4

   Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rise in a warm place for 45-60 minutes, or until it has doubled significantly in size and appears bubbly.

5. 5

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.

6. 6

   To achieve perfectly round puff puff, lightly oil your hand. Scoop a portion of the batter into your palm and gently squeeze it between your thumb and index finger, allowing a small ball to emerge. Use a spoon to scrape off the ball of batter directly into the hot oil.

7. 7

   Fry the puff puff in batches, being careful not to overcrowd the pot. They will naturally turn themselves over as they cook. Fry for 3-5 minutes, turning occasionally, until they are golden brown all over.

8. 8

   Using a slotted spoon, remove the fried puff puff from the oil and transfer them to a plate lined with paper towels to drain excess oil. Serve warm.

Chef's Tips

• 💡**For Perfect Roundness:** If you're struggling with the hand method, you can also use two spoons: scoop batter with one spoon and use the other spoon to gently push it into the hot oil, shaping it as you go.
• 💡**Oil Temperature is Key:** Too cold, and the puff puff will soak up too much oil and be greasy. Too hot, and they will brown quickly on the outside but remain raw inside. Maintain a steady temperature.
• 💡**Don't Rush the Rise:** The rising time is crucial for the fluffy texture. Ensure your batter has doubled in size before frying.
• 💡**Serving Suggestion:** Puff Puff are delicious on their own, but can also be enjoyed with a sprinkle of powdered sugar or alongside a hot cup of tea or coffee.