Fluffy Nigerian Puff Puff Recipe Easy Homemade with Nutmeg Cinnamon Sugar
A classic Nigerian fried dough snack made fluffy with yeast and enhanced with a warm nutmeg and cinnamon sugar dusting. Perfect for a quick, comforting treat with a soft, pillowy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 pieces (4 servings) 1x
- Category: Snack
- Cuisine: Nigerian
Ingredients
- 3 cups (375g) all-purpose flour
- 2 ¼ teaspoons (one packet) active dry yeast
- ½ cup (100g) granulated sugar
- 1 ¼ cups (300ml) warm water (about 110°F / 43°C)
- ¼ teaspoon salt
- Vegetable oil for deep frying (about 4 cups or 1 liter)
- ½ teaspoon freshly grated nutmeg
- Cinnamon sugar for dusting (¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon)
- Optional: ½ teaspoon vanilla extract
- Optional: pinch of ground cloves
Instructions
- Activate the yeast: In a large mixing bowl, combine 1 ¼ cups warm water with 2 ¼ teaspoons active dry yeast and 1 tablespoon of sugar. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
- Mix dry ingredients: Sift together 3 cups all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, and ½ teaspoon freshly grated nutmeg in a separate bowl.
- Combine wet and dry: Pour the frothy yeast mixture into the dry ingredients. Stir with a wooden spoon or whisk until smooth and thick, like thick pancake batter.
- Proof the batter: Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place for about 1 hour until doubled in size and bubbly.
- Heat the oil: Pour vegetable oil into a deep frying pot to about 3 inches depth. Heat on medium to 350°F (175°C). Use a thermometer or test with a small bit of batter.
- Fry the puff puff: Stir the risen batter gently. Scoop small balls with a spoon or wet fingers and drop carefully into hot oil in batches of 8-10 pieces.
- Cook until golden: Fry for 3-4 minutes, turning occasionally, until golden brown on all sides.
- Drain and dust: Remove puff puff with a slotted spoon and place on paper towels or cooling rack. While warm, dust generously with cinnamon sugar mixture.
- Serve immediately: Best enjoyed fresh and warm. Cover loosely if storing briefly.
Notes
Maintain oil temperature at 350°F (175°C) for best results. Avoid overcrowding the frying pot to prevent greasy puff puff. If batter is too thick after proofing, add a tablespoon of warm water; if too thin, add a little flour. For gluten-free, substitute flour with gluten-free blend but texture may vary. Puff puff is best eaten fresh but can be stored in an airtight container for up to 24 hours and reheated in a 350°F oven for 5-7 minutes.
Nutrition
- Serving Size: 4 pieces
- Calories: 250
- Fat: 7
- Carbohydrates: 30
- Protein: 3
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