I was never a fan of puff puff when I was a child. I always had a preference for the Nigerian buns which absorbs less oil and is more crunchy and sometimes called a rock buns. We never really had puff puff made in my home apart from when we had extended family and relatives visiting.
I never knew I was soon to fall in love with puff puff again when it was reintroduced to me by a friend in University, who made one of the best puff puffs I had ever tasted. The first time I made puff puff, it did not go down so well, in fact, I ended up with something that looked like a pressed marshmallow. It tasted nice but looked funny. The shape did not form properly, that was when I decided to go on a puff puff wake, I was on a mission to prepare the best puff puff even I had ever tasted. Puff puff can be made in various ways, some people even go as far as adding onions and pepper, ginger, and dark chocolate, which they argue gives it more flavour and taste. After frying, puff puffs can also be rolled in sugar. Quite like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spices/flavourings such as cinnamon, vanilla, Nutmeg and served with a fruit dip such as strawberry or raspberry.
It is also called Bofrot in Ghana and it’s a popular West African street snack made from simple ingredients. This is also a snack which is very much loved and adored by adult and kids. The second time I tried again to make the snack, I had to look up a well detailed YouTube video to help me properly as a guide. Today, after creating and recreating some recipes which turned out quite successful, my puff puff making skill has become effortless.
Measuring ingredients is key when making this snack. You cannot just wing it, you must follow the detailed recipe and steps to come out with a good result. There are two major things apart from measuring the ingredients, that can mar or make your puff puff process.
Using the wrong yeast can mar your puff puff making process. You should make sure you get fast action or instant yeast and not the one for bread making or regular yeast. This is because this takes about 2-3 hours to get properly activated. A properly activated yeast is key to a great puff puff.
- CHEWY PUFFPUFF
Leaving the mix for too long before frying causes the puff puff to come out chewy and soaked in oil. Puff Puff should never be allowed to rise for more than 60 minutes when using fast action yeast. If you keep the batter in a warm place, it takes about 45 minutes to rise. You can either place it in a warm oven or microwave.
Note: This recipe will make about 22-26 medium size Puff Puffs.
- 3 and 1/2 cups of plain flour
- 1 tablespoon and 1/2 teaspoon of fast action yeast
- 1/2 -1 cup of sugar
- 1/2 teaspoon of freshly grated nutmeg
- 1 teaspoon of vanilla extract
- A pinch of salt
- 1/3 cup of milk powder (Nido, Peak)
- 1 cup of milk
- 1 cup and 4 tablespoons of water
- Oil for deep frying
- Warm up your oven to about 200C, turn off,
- In another bowl combine all the dry ingredients, gradually add water while mixing till the mixture is smooth, it should be thick and smooth with a bit of bubble)
- Cover the puff puff mixture with a cling film, or foil and a damp kitchen cloth, set aside in the warm oven or in a warm place for about 30- 45 minutes. After 45 minutes the bubbles should have formed, mix again and set the oil on the fire for frying and wait until hot or heated.
- Scoop enough of the mixture with your hand, a spoon or ice cream scoop and drop in oil.
- Fry on each side until they are golden brown, then transfer to kitchen towels or tissue.
- Repeat this process until the whole mixture is exhausted.
- You can enjoy this snack either hot or cold, also it can be paired with milk or any drink of your choice.