Puff Puff
The beloved African donuts. Fluffy, slightly sweet, and irresistible. These golden balls are a party staple and street food favorite.
Instructions
How to Make Puff Puff
Activate the Yeast
Combine warm water, warm milk, sugar, and yeast in a large bowl. Let sit for 5 minutes until the mixture becomes foamy. This proves your yeast is alive and active.
Make the Batter
Add flour, salt, and nutmeg to the yeast mixture. Mix until you have a smooth batter. The consistency should be thick but pourable - not a firm dough. Add more water if too thick.
Let it Rise
Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm place for 1 hour until the batter has doubled in size. You'll see bubbles on the surface.
Heat the Oil
Heat oil in a deep pot to 350F. Use at least 3 inches of oil. Test with a small drop of batter - it should sink slightly, then rise and sizzle.
Fry the Puff Puff
Wet your hands to prevent sticking. Scoop small balls of batter and carefully drop into the hot oil. Don't overcrowd - fry 4-5 at a time. They'll puff up and turn golden on all sides (about 4 minutes total).
Drain and Serve
Remove with a slotted spoon and drain on paper towels. Roll in powdered sugar while still warm if desired. Serve immediately - puff puff is best fresh!
Chef's Tips
- Batter should be wet and sticky, not firm like bread dough
- Oil temperature is critical - too hot and they'll be raw inside
- The batter must rise fully or puff puff won't be fluffy
- Wet your hands between scoops to prevent sticking
- Add vanilla or cinnamon to the batter for variation
- Air fryer method: 350F for 10 minutes, won't be as round but still delicious
Nutrition (per piece)
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