Classic West African Puff Puff

⏱ 50 min · Serves 6

Golden, pillowy and irresistibly sweet, these West African fried dough balls are the ultimate street-food snack. Lightly spiced with nutmeg and perfectly crisp on the outside, they're dangerously easy to eat by the handful — great for sharing at parties or as a fun weekend treat.

Per serving: 318 kcal · 5.0g protein · 52.0g carbs · 10.0g fat

Ingredients

• 300g plain flour
• 7g fast-action dried yeast (1 sachet)
• 100g caster sugar
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 250ml warm water
• 1 litre vegetable oil, for deep frying
• icing sugar, for dusting (optional)

Method

1. In a large bowl, mix together the flour, yeast, caster sugar, nutmeg and salt until combined.
2. Gradually pour in the warm water and stir until you have a smooth, thick, sticky batter. It should be thicker than pancake batter but not as stiff as bread dough.
3. Cover the bowl with cling film or a clean damp tea towel and leave to prove in a warm place for 30 minutes, until the batter has risen and is bubbly.
4. Pour the vegetable oil into a deep heavy-based saucepan and heat to 170°C (use a thermometer for best results — too hot and they'll brown before cooking through).
5. Using two tablespoons or a small ice-cream scoop, carefully drop rounds of batter into the hot oil, working in batches of 5–6 at a time. Don't overcrowd the pan.
6. Fry for 3–4 minutes, turning occasionally with a slotted spoon, until deep golden brown all over.
7. Drain on a plate lined with kitchen paper. Repeat with the remaining batter.
8. Dust with icing sugar if you like, and serve warm.