Puff-puff are a typical Nigerian dessert, similar to the traditional Italian castagnole.
They can be filled as desired or simply served with a dusting of sugar.
These treats, like all fried and unhealthy things, are really good, but sometimes a little indulgence is needed!
They are excellent during Carnival time, but I think they are delicious all year round.
They are super soft balls that cannot be described, they must just be tried and enjoyed.
Follow my recipe and I’m sure you’ll love my fried treats.
If you make this recipe or others from my blog, feel free to send me a photo of your creation, I’d be happy to feature it on my FB page with your name.
About 82 kcal per ball
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 5 Minutes
- Portions: about 50 balls
- Cooking methods: Frying
- Cuisine: African
- Seasonality: Carnival
Ingredients for making puff-puff
- 4 cups all-purpose flour
- 1 1/3 cups water
- 1 cup sugar
- 0.35 oz fresh yeast
- 1 pinch salt
- sunflower oil for frying
- 1 cup sugar
- 1 Fryer fryer or pan for frying
Preparation of Puff-puff
In a tall and not too small container, put the flour, sugar, water, yeast, and mix well, finally add a pinch of salt and blend the mixture well.
The result should be a thick and not too liquid batter.
Let it rise for 2 and a half hours in a warm place.
Once the rising is complete, prepare a pan for frying, fill it with oil up to about 2 inches and heat it.
When the oil is hot enough, keep the flame on a low setting and not too high.
Take the mixture with your hands, squeeze it as if in a fist, and let it flow out from the gap between the index finger and thumb, making sure the balls are not too large.
The original recipe suggests letting the batter drop into the oil by hand, but I’ve started this way and then continued shaping round balls using two teaspoons.
Cook for a few minutes until golden brown, drain on absorbent paper, pass them in sugar, and preferably consume them hot.
They can also be served with custard or whipped cream.
