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Puff Puff
Puff puff is West Africa's most popular form of fried dough. This cinnamon-sugar covered Nigerian treat is best eaten right out of the oil.
👥 30 Servings👤 Kwame Onwuachi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●pot
📝 Preparation Steps
1
For the puff puff
2
In a large bowl, whisk together the eggs, sugar, milk, and vanilla bean paste until well combined and smooth. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Gently fold the dry mixture into the wet mixture with a silicone spatula until you have a thick, smooth batter. Cover the bowl and refrigerate for at least ⏱️ 1 hour and up to ⏱️ 24 hours.
eggs6
3
Fill a medium pot with 3 inches canola oil. Heat over medium heat to 350°F.
Canola oil, for frying
4
For the cinnamon sugar
5
While the oil heats, stir together the cinnamon sugar mixture.
6
Using a #30 (2½ tablespoon) cookie scoop or 2 large spoons, carefully drop a few balls of batter into the hot oil, being careful not to crowd the pot—the balls will puff up as the batter cooks. Fry for 3 to ⏱️ 4 minutes, then flip the puff puff and fry for another ⏱️ 3 minutes. They should be evenly and deeply golden brown, smooth, and light.
7
Remove the puff puff from the oil and immediately toss with cinnamon sugar. Serve right away.
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