Puff Puff

Puff Puff, Step by Step

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1. Whisk the flour, yeast, sugar, salt and nutmeg together in a large bowl.

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2. Pour in the warm water and beat hard with a wooden spoon to a thick, smooth batter.

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3. Cover the bowl and leave somewhere warm for 90 minutes, until risen and full of bubbles.

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4. Pour the oil into a deep pan to a depth of 8 cm and heat it to 170°C / 340°F.

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5. Stir the batter down once.

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6. Scoop a heaped tablespoon and push it off into the oil with a second spoon.

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7. Work in batches of six so the oil holds its heat.

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8. Deep-fry 5 minutes, turning them as they bob, until deep golden all round.

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9. Lift onto a rack and repeat with the rest of the batter.

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10. Dust with the remaining sugar and serve warm.

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Related guide: Prep, cook and total time.

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Small Things That Help

• A ribbon off the spoon, not a ball.
• A dry ice cream scoop gives rounder ones than two spoons.
• If the first is raw inside, drop the oil 10 degrees.

What to Serve with Puff Puff

• Chin chin
• Hibiscus cooler
• Sweet milky tea

Keeping and Reheating

Best within an hour. They go dense once cold and do not revive well.

Questions About Puff Puff

Puff Puff Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.

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