Puff-Puff (Deep fried West African doughnut)
Puff Puff is a deep-fried Nigerian (West African Doughnuts) snack made from flour. It is a soft, fluffy yet a chewy moreish snack.
This very popular West African street food is quick and easy to make. It is soooo delicious and addictive
Ghanaians call it Bofrot, Nigerians and Cameroonians call it Puff-Puff or beignet in French.
It is easy and quick recipe to make with different variations.
I have developed a simple faster way of making this recipe that guarantees it comes out well all the time.
Puff puff can be eaten anytime on its own or with dips ( check out my kosayi- African dipping sauce) Puff-puff is usually eaten for breakfast, as a snack or as a side dish. It is also commonly served at parties -both adults and children’s parties.
Regardless of when you eat them, they are enjoyable on their own or with a side dish
Prep Time 45 minutes, Cook Time 15 mins Total Time 1 hr
Course: Breakfast, snack, party food
Author: Rebeeca for Africanpot
- 250grams of Plain flour
- 100grams of self raising flour
- 200mls of luke warm water ( test with back of hand)
- 2 and half teaspoon active dry yeast(1 packet)
- 125 grams sugar
- 1/2 teaspoon salt
- 1/2 teaspoon of baking powder—if you are in hurry and want it to rise much quicker
- 1 teaspoon of nutmeg or cinnamon( optional)
- Oil for deep frying
- Add the flour to the bowl
Add salt, sugar, yeast and your spice (optional nutmeg or cinnamon) to the flour. Mix all together
- Add water slowly and mix slowly making sure there is no lumps
Mix and adjust the water until the batter is stretchy and just falls off the back of the spoon. The consistency of the batter is really important; it shouldn’t be too thick or too thin. it should drop back down if you hold some up with a spoon and stretchy, almost like an elastic. Then cover and place in an unheated oven to allow to rise for 40mins to 1 hour
Risen batter/dough- mix again
Place a deep pan on fire on medium heat or use a deep fryer – add your oil to about 3-4 inches deep
Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it hot enough, the batter will rise immediately to the top otherwise it stay at the bottom.
Use your fingers or a rounded spoon to scoop mixture into oil
Using your fingers or tablespoon with a deeper hollow grab a little bit of mixture at time and drop in the oil. Make sure not to over crowed the pan when scooping the batter in
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side is golden brown.
Use a large slotted spoon to take them out of the oil. and place them on napkins to soak up some of the excess oil.
Serve with dips of choice. – Chocolate, caramel , Kosayi
I recommend Kosayi dipping sauce- The African dipping sauce – check out my recipe for this sauce
If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter (check out my sweet puff puff recipe – This can be served as desert)
You can also fill the centre with your choice of filling – Jam, or cream see picture below
Using a deep fryer