How to make puff puff

The Ingredients (serving 4 persons):

Ø All-purpose flour (2.5 cups)

Ø Salt (half teaspoon)

Ø Granulated sugar (3-4 spoons)

Ø Ground Seed of nutmeg (2 teaspoons)

Ø About 2-3 liters of Vegetable/groundnut oil (for frying)

Ø 2 Teaspoons of active yeast

Wash your hands properly and wipe with a kitchen towel.

Add two and half cups of flour to a bowl, (about 200g), two teaspoons of yeast, add the ground nutmeg, add a pinch of salt to taste, 3 spoons of granulated sugar and start stirring with your hand and make sure they are properly mixed together. Now add 150-200ml of warm water to mix properly, stir with your hand for few more minutes until they are properly integrated together.

Remember that the standard measuring cup is 250ml, the equivalent is that peak tin milk cup is used to sell a cup of rice in the market.

You can taste at this point and add more salt and sugar if there is any need for a little more; then go ahead and stir a little more.

Add enough water so you can actually scoop some in your palm; but not too much water to the point that it would run off through your fingers when scooped. Once it is properly mixed together, you will need to tightly cover the mixture in the bowl with a foil, tray or nylon for about thirty minutes. This gives the yeast the opportunity to make the dough rise.

After 30 minutes, open the dough, it would have risen a little, if it is very foamy, you probably used lots of yeast and your puff puff would have holes in them, but that is not very bad, No holes at all is bad actually.

Put a deep frying pan or pot on fire. Allow the pan or pot to dry before adding about 2-3litres of oil. make sure the oil is at least 2-3 inches deep, it is not right for the puff puff to rest at the bottom of the pot, it would give it a somewhat flat shape, and people would actually think you made pancake 

Once the oil is heated, scoop some in your palm and squeeze into the oil, allowing it to escape through the circle made by your thumb and index finger. Don’t bother about making it so big, what you drop into the oil will triple in size before it comes out of the oil.

When you get it right, it should be somewhat spherical and sometimes with a horn. It should float if the oil is properly heated. Continue until the oil is covered. Observe and turn once you see that usual color of puff puff.

You have to be mindful of the heat also, the oil when heated too much could burn the puff puff before it is properly cooked and when it is not heated at all your puff puff gets soaked in too much oil. Puff puff needs the right condition for it to appear beautiful.

Actually, when you drop the dough into the hot oil, it might sink at first, then rise to the surface.

Repeat until you have fried all the dough. What you have will look like this: