Puff Puff

Method

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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 170C.

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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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Chef’s Tips

• 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.

Pairing Suggestions

• Chin chin
• Hibiscus cooler
• Sweet milky tea

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.