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Just because this recipe fries dough in order to achieve that crispy, flaky texture doesn’t mean it’s bad for you! In fact, at Sims Home Kitchen, we like to come up with the healthiest ways to fry foods. That way, you can enjoy your favorite crunchy meal without worrying about betraying your diet. Add another ingredient- You may add cocoa powder to the puff puffs to give them a chocolatey flavor. Vegetable Oil- Any good vegetable oil or sunflower oil works well. Since I deep-fried the puff puff, I avoided using olive oil.
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.
Why Is My Puff Puff Soaking Oil?
Cover the bowl with plastic wrap and/or kitchen napkin and leave in a warm spot until doubled in bulk. You can sprinkle with powdered sugar if you choose. Fry only when the batter is risen and at least double in size. Ideally, it should rise to about 3 times its size. You can serve with hot pepper sauce as dipping sauce.
For party small chops bowl, serve with meat pie and mini beef skewers . It is not traditionally dusted with any sweetener however you can dust with granulated or icing sugar like you would doughnuts. You'll also be happy to know that not much cleaning up is required as it's a one-bowl mix. This is fantastic recipes, love and very helpful.Thank you to the author.
Puff Puff - Nigerian Puff puff Recipe
They’re created with yeast dough and deep-fried until golden brown. It has a doughnut texture, but it’s a little chewier. It is a widely consumed snack in many countries, however, it is known by various names and prepared in a variety of ways. Unfortunately, it is called puff puff because of the yeast. There is good news for you though, you can make Nigerian puff puff without yeast. Check this buns recipe, alternatively, use self-raising flour, sugar and milk.
I just did mine and it came out nicely. Fry until brown.Then transfer onto a sieve lined with paper towels. You can also make use of a spoon or an icecream scoop, if you don’t want to get your hands dirty. Scoop the mixture with your fingers and transfer to the pan of oil.
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Use warm water to mix the batter and not hot water as hot water can kill off the yeast leaving you with a batter that won't rise. The perfect puff puff is round, light golden brown, fluffy inside, soft, and sweet. It should not be yeasty neither should it be soggy. Hi Love,did you do the oil test in step 6 before frying? I guess you dropped it in when the oil was too hot and after the puff puff had crowded the pan, the puff puff then starts to absorb the oil.
Then add this yeast mixture in bits while stirring it with the other ingredients in the bowl. When it’s time to start cooking, use one hand to scoop a ½ handful of the puff-puff batter mixture and squeeze it gently into the heated oil. You don’t want to drop the dough ball from too far away, as it can cause the oil to splatter. Add only as many as will comfortably fit in the pot without sticking together or bumping into each other. Learn how to make puff puff in simple steps. The oil is hot enough but if it sinks to the bottom of the pot, the oil is not hot enough.
FAQ About Nigerian Puff Puff
Every Nigerian party I have ever attended always had trays and trays of puff puff just waiting to be devoured. Besides the music this was my sweet spot, and what I always looked forward to. Because this wasn’t the healthiest of snacks or desserts my mom never really made it at home; so it made eating it at parties extra special.
Puff Puff is a popular Nigerian snack. Nigerian puff puff is deep fried similarly to doughnut and Ghanian bofrot. It is soft, spongy, fluffy, easy to make and requires just few ingredients. Add 650ml of warm (but not hot!) water to a mixing bowl. Add ½ Tbsp of salt, 200g of sugar, and 1 pack or 2 ¼ tsp of active dry yeast to the bowl. Whisk these ingredients together and let them sit for 5 minutes while the yeast activates.
This article has been viewed 61,204 times. Mix until it's smooth and not lumpy.
Lastly, the texture of your dough also affects the shape of your puff puff. If your dough is too watery, your puff puff will be flat. This puree is made by blending ripe plantains with a blender and mixing it with the dry flour mixture.
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