Puff Puff
West African fried dough made from a loose yeasted batter left to bubble, then dropped into hot oil in rough spoonfuls that puff into round, chewy, faintly nutmeg-scented balls.
- 1
Whisk the flour, sugar, yeast, salt and nutmeg in a large bowl.
- 2
Pour in the warm water (about 110°F) and beat with a wooden spoon for 2 minutes. The batter should be thick, smooth and sticky, falling from the spoon in a slow ribbon rather than pouring.
- 3
Cover the bowl and set in a warm spot for 1 1/2 hours, until the batter has doubled, domed on top, and is webbed with bubbles through to the bottom.
- 4
Pour the oil into a deep heavy pot, filling it no more than halfway, and heat over medium to 350°F on a thermometer.
- 5
Wet one hand or a small scoop with water and drop walnut-size portions of batter into the oil, 5 or 6 at a time. Do not stir them for the first 30 seconds.
- 6
Fry 5 to 6 minutes, turning with a slotted spoon so they brown evenly, until deep golden all over. Break one open to confirm the center is set and no longer wet.
- 7
Drain on a rack and let the oil return to 350°F between batches. Serve warm.
Ingredients
- 2 cups all-purpose flour (260 g)
- 1/4 cup sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup warm water
- 4 cups vegetable oil, for frying
Instructions
- 1
Whisk the flour, sugar, yeast, salt and nutmeg in a large bowl.
- 2
Pour in the warm water (about 110°F) and beat with a wooden spoon for 2 minutes. The batter should be thick, smooth and sticky, falling from the spoon in a slow ribbon rather than pouring.
- 3
Cover the bowl and set in a warm spot for 1 1/2 hours, until the batter has doubled, domed on top, and is webbed with bubbles through to the bottom.
- 4
Pour the oil into a deep heavy pot, filling it no more than halfway, and heat over medium to 350°F on a thermometer.
- 5
Wet one hand or a small scoop with water and drop walnut-size portions of batter into the oil, 5 or 6 at a time. Do not stir them for the first 30 seconds.
- 6
Fry 5 to 6 minutes, turning with a slotted spoon so they brown evenly, until deep golden all over. Break one open to confirm the center is set and no longer wet.
- 7
Drain on a rack and let the oil return to 350°F between batches. Serve warm.