Puff Puff Recipe
Instructions
- Activate the Yeast: In a small bowl, mix the 2 tsp yeast with a pinch of the sugar and ¼ cup of the warm water. Let it sit for 5–10 minutes until it becomes frothy.2 tsp Yeast, 1/4 Sugar
- Mix Dry Ingredients: In your large mixing bowl, whisk together the 2 cups flour, the remaining sugar, ¼ tsp salt, and ½ tsp nutmeg.2 cup flour
- Combine: Make a well in the center of the flour. Pour in the yeast mixture and the remaining 1 cup of warm water. If using vanilla extract, add it now. Mix thoroughly with a wooden spoon or your hand until the batter is smooth (it should be thick but stretchy/liquid enough to drop from a spoon).
- Proof the Dough: Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free area for 60 minutes or until the dough has doubled in size and shows small air bubbles on the surface.
- Heat the Oil: Fill your large pot with at least 3 inches of vegetable oil. Heat to approximately 170°C (340°F).
- Tip: Drop a small bit of batter in; if it stays at the bottom for a second then floats to the top, the oil is ready.
- The Drop Technique: Deflate the dough slightly. Scoop a small amount of batter with your hand and squeeze it through your thumb and index finger to form a ball, dropping it directly into the hot oil. Alternatively, use two spoons.
- Fry to Golden: Fry the balls in batches (do not overcrowd). Use a slotted spoon to flip them constantly so they brown evenly on all sides. This takes about 2–3 minutes per batch.
- Drain: Remove the golden-brown balls and place them on kitchen paper to drain excess oil.
Nutrition
Calories: 210kcal
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