Happy Monday everyone. Hope you had a good weekend. Mine was spent in meetings and blog planning. I am also in the development phase of several projects for this space and our sister site which takes up most of my weekend. I am also trying to catch up on things that I let slide while on vacation. I am very excited about the project for this space - Since the blog launched last September - I have written and tested over 250 recipes - a good bit of which have been shared on this blog, but there is so much more that has not made it to the site yet - so I am working a few free ebooks. Watch out for that coming soon.
Now on to today's recipe - all I can say is "Ha-Le-Lujah" !!! I have been working at this recipe for over a year now and let me tell you when it finally came together over the July 4th break - it was the easiest, most stress free prep and cook ever.
Before I continue, let me explain what puff puff is for those who may not be familiar - it is a Nigeria street food that is commonly eaten in the morning time. I still have memories of having my mom stop by the road side at the tip of one of Lagos major highways to pick this up for me as breakfast on the way to school. The easiest way to describe it to some who is not familiar with this dish is to call it fried dough or doughnut. Once you got the dough prepped right, it is so easy.
When I was prepping this post, I realized this is not a dish that is unique to just Nigeria. It is a common street food in Africa, it just goes by a different name depending on what part of the continent you find yourself. This wikipedia post gives you more than enough information about puff puff.
The key to this recipe is the prep,once you get the prep right - it comes together very easily.
Some folks sprinkle the fried dough with powdered sugar or cinammon sugar - I like mine plain with no fluff. Also, it is important to have the oil heated just right, that was the issue I had with previous versions of this recipe. I picked up a cooking thermostat and have the oil heat up to 350 degrees before dropping in the dough balls.
This recipe makes about 20 puff puff based on the size of the dough balls. Let it cool down completely and store excess in a zip lock bag in the fridge - it keeps for about a week. Reheat for 30 to 45 seconds
- 2 cups warm water
- 2 1/2 teaspoon active dry yeast
- 3 1/2 cups flour
- 1 cup sugar
- 1/2 teaspoon salt
- 4 to 5 cups of olive or canola oil
In a mixing bowl, combine warm water, yeast, sugar and salt. Stir to combine. Set aside for 5 to 7 minutes. Sift the flour into the water mixture and stir. Use a clean dish towel to cover the mixture and place in a warm place for one to two hours. You want the mixture to double or almost double in size. (I usually set it aside for an hour fifteen minutes)
Once the dough has risen. Heat oil to 350 F over medium low heat. Do a quick test to make sure the oil is hot enough before dropping in the batter. I use my hands to scoop the batter into the oil. When I a feeling lazy (which is a lot) use a ice cream scoop to drop in the batter so I can get the ball shape.
Fry until it is golden brown. Make sure to turn the dough ball so that you get both sides golden brown. Take out of oil and lay on a paper towel to get the excess oil off the dough.
Let it cool down for a few minutes before eating.
Optional. Sprinkle with powdered sugar or cinnamon sugar on it before serving.