I try not to eat a lot of fried foods or pastry but sometimes I get nostalgic for Nigerian snacks and buns and puff-puff are some of the easiest to prepare. Puff Puff is a deep fried snack made from plain flour, yeast, sugar, and water. The main difference between puff-puff and buns is that you add eggs and/or milk to the buns. They are both simple to make and can keep in the fridge for up to a week. My recipe is a cross between buns and puff-puff as I add just milk and it comes out not too soft and very chewy.
Ingredients: My apologies for no measurements, I usually go by sight and feel. There's some trial and error too :)
I usually sieve my flour and get the yeast ready. I have used two types of yeast. The first one was in a paste mixture and I would add some lukewarm water and let it stand for about ten minutes. The yeast I use now is in powdered granules and I add it direct to the flour after sieving them all together.
1. Add all the dry ingredients to a large mixing bowl, that is flour, a pinch of mixed spices and salt, sugar and the powdered yeast.
2. Add in the milk and then the water slowly, and mix together till they are all well blended. If you're in a hurry, you can use hot (not boiling, trust me) water to mix the batter instead of tepid water.
3. Do not add too much water, and stop adding when the mixture is thick and droppy rather than drippy.
4. Cover the bowl with tissue and make sure it is airtight by using a rubber band around the edges. You can also use aluminum foil and press it to the edges of the bowl.
5. Allow the batter to rise for about 45 minutes. By then, it should have risen in quantity and will have air bubbles at the top.
6. Pour oil at least 3 inches deep into a pot and allow to heat up for about 5 minutes. You can be sure the oil is heated enough by dropping a little batter or onions in it. If it sizzles and rises to the top, you're ready. If the oil is not hot enough, the batter/onions will sink to the bottom of the pot.
7. Using a round bottom spoon or your fingers, scoop some batter into the oil. The size is up to you.
|My Nigerian Puff-Puff|
8. You can scoop as much of the batter in as there is space in the your pot without the buns touching each other.
9. Turn over once or twice after two minutes on each side.
10. The buns shouldn't take more than 5 - 8 mins. The color is supposed to be golden brown, but you can see mine is a bit darker. The color is up to you I want to make sure the batter is well cooked inside by using a thin knife or fork to check the middle.
11. Use paper towels to help soak away any excess oil from the puff puff or buns when you remove from the pot.
12. They are ready to eat, warm or cold. You can have them with any drink of your choice.
See a fuller Puff Puff Recipe at allnigerianrecipes.com and the video below.