Desserts
Nigerian puff-puff
Soft, pillowy balls of yeasted dough scented with nutmeg and fried until golden. Sold on every street corner in Nigeria.
- 90 min70 prep · 20 cook
- EasyDifficulty
- 310 kcalper serving
Ingredients
6 servings
- Plain flour300 g
- Sugar80 g
- Dried yeast7 g
- Ground nutmeg½ tsp
- Salt½ tsp
- Lukewarm water300 ml
- Vegetable oil, for frying1 l
- Icing sugar, to dustto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the flour, sugar, yeast, nutmeg and salt in a large bowl.
- 2
Add the water and beat by hand into a smooth, thick, sticky batter.
- 3
Cover and leave somewhere warm until doubled and full of bubbles.
- 4
Heat the oil to 170 °C.
- 5
Squeeze small balls of batter through your fist (or drop them from two spoons) into the oil and fry, turning, until golden all over.
- 6
Drain on paper and serve warm, dusted with icing sugar if you like.
Tips and questions
- Why are my puff-puff greasy?
- The oil wasn’t hot enough. Keep it at around 170 °C and don’t crowd the pan.
- How do I get them round?
- A well-risen, sticky batter rounds itself in the oil. Squeezing it through your fist gives the neatest balls.
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