Nigerian Puff Puff
I think I was 7 or 8 when I started cooking for the family. It came really easy for me. It helped that Mom was what we now call a serial entrepreneur; she was pretty much into everything – she sold jewelries, she sold fabrics, she catered big events, all on top of her day job as a teacher. Taking on all these meant we had to help, so she could handle other business. I remember waking up early in the mornings to mix “buns”. We could whip up chin-chin in a heartbeat. It became even easier to stay up all night prepping food stuff against the next day. It shaped who I am today. Practice does make (near) perfect.
I didn’t however learn how to make puff-puff from Mom. We basically concentrated efforts on buns and chin-chin. The first time I made puff puff, I had YouTube to guide me. It was an absolute failure. They came out like saucers drowned in oil. The hubby laughed until he actually rolled on the floor. The gauntlet has been thrown, both by the hubby and the puff puff. I took up the challenge. Today, after creating and recreating successful recipes, making puff puff has become as effortless as blinking.
I’ve realised from my initial experience that following recipe is one thing and getting it right, another. In order to achieve at least 80% success with someone’s recipe, you would need to have good measuring cups and spoons.
Moving on, here’s one puff-puff recipe that never disappoints…
Ingredients
3 and 1/2 cups plain flour
1 tablespoon and 1/2 teaspoon fast action yeast
1/2 cup sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
pinch of salt
1/3 cup milk powder
1 cup milk
1 cup and 4 tablespoons water
Oil for deep frying
Instructions
Turn oven to 200C, warm up for a minute and turn off.
Pour all the wet ingredients into a microwavable cup, warm for a minute and 30 seconds. Set aside.
Sift the flour, nutmeg and powder milk into a bowl, then add the yeast, salt and sugar.
Pour in the wet ingredients, mix until well combined and smooth.
Cover puff puff dough with cling film and a damp towel. Place in the warmed oven.
Leave for 30 – 45 minutes.
After 45 minutes, the batter should look like it has popped bubbles all over.
Mix together, and heat up oil for frying.
Once oil is heated, scoop in the dough either with fingers/hand or spoon.
Fry on each sides until golden brown, transfer unto kitchen towels.
Turn off heat, then scoop in next batch, once they have risen, turn back the heat and fry until golden brown.
Repeat process until the batter is finished.
Enjoy, hot or cold with warm milk or drink of choice.
Editor – Ogochukwu Agu
@beddingnbeyond
@beddingnbeyond
Looks delicious ! Will def try! Thank you :))
you are welcome
Just went through your instagram pics and it felt like I was on a journey from your first pic to the last :).
Definitely interesting, well done :)
Thank you x
I tried this recipe. Perfect! Thank you so much.Keep up the good work.
Thank you for your feedback. Very well appreciated
Just made this. Thank you!
hope it turned out good. you are welcome
Hi dear Belle, please when mixing the ingredients can I use a mixer or do I have to use my hands? Thank you.
Hi Laura, I have never tried using mixer but you can try. I find it easier to mix with hand and saves me washing up as well.
Good evening@Foodace.What kind of cup were you referring to?Thanks.
Food measuring cups. You can buy them from stores or online.
Hi Foodace, for milk powder can I use peak or Nido powdered milk?
Any but i used Nido.
Thanks
Hi Foodace, I am not a fan of yeast. Is it an ingrident that I can skip?
I am afraid, no. You can use baking powder but it will not be as puffy as this.
Hello foodace. Your recipe says 1 cup milk is that liquid milk? And will evaporated liquid peak milk do?
You can use water instead. You can half it and experiment.
Also can I cut all the ingredients in half if I want to make a smaller batch? Thank you.
Just discovered you on Instagram.love all the food ideas will definitely be recreating your recipes. Great work
Love from the US.
I just made puff for the 1st time using this recipe. I think it turned out ok for a first try, but what type of spoon do you use for scooping to make it all rounded and smooth, plastic or metal?