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It adds an earthy, spicy and subtle flavor to puff puffs. You may add any chili powder as a substitute. Add flour, sugar, nutmeg, salt, and yeast to a bowl. Mix well till the dry ingredients are combined.
The mix should be much thicker than pancake batter . Use a spoon to gather up the batter and another spoon to form it into a ball. This recipe will help you make a popular Nigerian dessert. In Nigeria, puff-puffs are often eaten as a snack, after a meal as dessert, or even for breakfast.
How to make Puff Puff
Yes, you can add egg to your puff puff. Just like adding butter, raw eggs also add to the richness in the taste of your puff puff. Be advised that the result will be a denser, more filling texture. Yes, it is possible to make puff puff without yeast. Your leftover puff puff can be stored for up to two months. The bad thing is that you might not want to eat it again because of its thickness.
We never had puff puff before and were curious to try. The whole sweet savory play worked well for us. Try cutting back on the salt to keep your puff puffs moist and flaky. This scrumptious snack recipe is just what everyone craves. It’s a peppery fried batter with a sweet center.
How To Make Puff Puff- Nigerian Street Food
Finally, use a slotted spoon to remove the fried puff puff to a paper towel-lined bowl. Repeat with the remaining puff puff batter. If you are using active yeast, you should skip adding the yeast directly to the other dry ingredients in step one. Instead, pour the yeast into a separate bowl with some sugar and pour lukewarm water to dissolve it.
In a small bowl mix the water with a teaspoon of sugar, add the yeast and stir well. Leave it for 5-10minutes to activate. Adding more yeast spoils the taste and flavor of the puff puff.
Can I make puff puff without yeast?
Milky puff puff is high in calories but a lot of people enjoy it. However, the addition of milk to this recipe makes it sweeter and softer. Add the milk to the to step 2 below and proceed with the full recipe.
If you love anything banana flavor, you don’t want to miss adding some plantain puree to your puff puff ingredients. You are struggling to manage blowing the hot balls cold with each bite so you loose count of how many you have eaten. Using a slotted spoon, take out Puff Puff and place on paper napkins to soak up excess oil. Continue the process till you use up all the batter. Puff puff is a delicious deep-fried Nigerian street snack that is sweet, spongy, and a total crowd-pleaser. It’s similar to the Nigerian buns but lighter.
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This recipe uses easy-to-find ingredients that can be bought from a local store if you don’t already have them in your pantry. Read the Recipe Card for the measurements. Line plate with a paper towel to remove excess oil from the fried dough.
We’ll destroy the yeast if we use water that’s too hot or too cold. If you are using a fast action yeast, you don’t need to proof the yeast, just add to the flour. Once the mixture has risen and doubled in size, you then move on to frying. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.
A measured amount of baking powder is added to a measured amount of all-purpose flour to make self-raising flour. Mention small chops at Nigerian parties and you will find puff puff listed as one of the top 3 snacks. I would like to know if your method of cooking/frying the puff puff and beans cake does not make them oily.. Flour- You may use all-purpose flour, wheat flour or gf flour for making these puff puffs.
To reheat, put in the microwave and start with 30 seconds then additional 30 seconds, or till heated through. Don't overheat as it can then dry out and become hard. Yes you can, but store it in the refrigerator before it starts to rise. The low temperature of the fridge will slow down the yeast and make it rise slowly. No dear, you can't use baking powder, you either use fresh baking yeast or dry baking yeast. What's the recipe for the crunchy outside but fluffy inside puff puff?
When the batter is nearly finished rising, it’s time to prepare to fry the puff puff. Start by creating a landing pad for the finished snacks. Lay some paper towels in a bowl and keep them nearby. At this point, your puff puff batter should look a lot like pancake batter. Put the mixture aside to rest with a clean cloth over the top of the bowl. The batter should rise for 1-2 hours.
Don’t you just love how food and recipes adapt and build a bridge to different cultures? I added nutmeg to my recipe because I just love the way the nutmeg enhances the flavor. This isn’t traditional so don’t kill me if you don’t do this. 🙂 Check out the recipe below, and I really hope you guys enjoy it. Puff Puff is very similar to a beignet or doughnut; although its traditionally less sweet than them. It’s just flour, yeast, sugar, and water that is deep fried in hot oil.
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