Puff Puff - Nigerian

Name: Puff Puff - Nigerian
Total time: 3000 s
Cuisine: American
Ingredients: 250 grams plain flour; 3 pinch of salt; 2 cup lukewarm water (for mixing); 1 tsp ground nutmeg (optional); 2 tsp powdered yeast; 1 Big mixing bowl; 1 Vegetable oil (I fried the batter in 3-inches of oil - for my pan that's 2 litres); 1 Granulated sugar to taste (I used 1 cup); 1 Clean hands; 1 Aluminum foil; 1 Sieve; 1 Sauteuse evasée pan (any deep medium to large pan/pot will work

LucyA1 @cook_2888670

Puff Puff - Nigerian

Saved

Ingredients

50 mins

250 gramsplain flour
3 pinchof salt
2 cuplukewarm water (for mixing)
1 tspground nutmeg (optional)
2 tsppowdered yeast
1Big mixing bowl
1Vegetable oil (I fried the batter in 3-inches of oil - for my pan that's 2 litres)
1Granulated sugar to taste (I used 1 cup)
1Clean hands
1Aluminum foil
1Sieve
1Sauteuse evasée pan (any deep medium to large pan/pot will work

Saved

Steps

50 mins

1

Add the nutmeg and sugar to the flour.
2

Add the yeast and the salt to the mix.
3

Slowly add the water and mix with your hand.
4

Cover the bowl with aluminum foil. Make it air tight and let it sit for.
5

After 45 minutes, heat up vegetable oil in a sauteuse evasée pan.
6

Test the oil by putting a little of the batter into the oil. If it sizzles, it is ready.
7

Take a handful of the batter and squeeze it out from between the thumb and index finger (the finger next to the thumb - like you would if you were pouring out a soda can). Fry for 3-5 minutes or until brown then transfer to a sieve.
8

Each bolus of the batter should drop into the heated oil, hit the bottom and float to the to sizzling. Try to avoid the bolus floating from touching the barter being dropped into the oil.
9

Sometimes the puff puff will turn by itself in the oil. If not, it will need to be flipped.