Can I make Puff Puff without yeast?

While traditional Puff Puff relies on yeast for that fluffy texture, you can try baking powder as a shortcut. Just know the flavor and rise will be a bit different—lighter but with less of that distinctive doughy taste.

Why is my Puff Puff not rising or turning out dense?

Old or inactive yeast is usually the culprit. Always check your yeast’s expiration date and ensure your water temperature is warm, not hot. If the dough is too dry, they may also turn out dense—add water slowly until it’s sticky.

Can I use whole wheat flour or gluten-free flour for Puff Puff?

Whole wheat flour can work but will produce denser Puff Puff with a hearty flavor. For gluten-free, use a cup-for-cup GF baking blend and expect the texture to be different but still tasty.

What’s the best oil for frying Puff Puff?

Neutral oils like vegetable, canola, or sunflower are best—they have a high smoke point and won’t interfere with the delicate flavor of Puff Puff. Avoid pungent oils like olive or coconut unless you want to add specific flavors.

Puff Puff Recipe - Emilyscook

Name: Puff Puff Recipe
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: African
Ingredients: 2 1/2 cups warm water, plus more as needed; 1 (7 g) packet active dry yeast; 3 1/2 cups all-purpose flour; 1/2 cup sugar, divided; 1/2 teaspoon grated nutmeg; 1/2 tablespoon salt; Vegetable oil for deep frying (at least 3” deep in pan); Pepper sauce for dipping (optional); Powdered sugar for dusting (optional)

Description

Puff Puff is a popular West African street food snack, featuring golden, pillowy dough balls deep-fried to perfection. They are lightly sweetened, aromatic with a hint of nutmeg, and irresistibly soft inside with a crisp, lightly chewy exterior. Enjoy them plain, dusted with powdered sugar, or dipped in a spicy pepper sauce for added flavor.

Ingredients

Units Scale

Wet Ingredients

2 1/2 cups warm water, plus more as needed
1 (7 g) packet active dry yeast

Dry Ingredients

3 1/2 cups all-purpose flour
1/2 cup sugar, divided
1/2 teaspoon grated nutmeg
1/2 tablespoon salt

For Frying & Serving

Vegetable oil for deep frying (at least 3” deep in pan)
Pepper sauce for dipping (optional)
Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Activate the Yeast: In a medium bowl, whisk together the warm water with the active dry yeast and 1 teaspoon of sugar. Let the mixture sit for about 5 minutes, or until it becomes foamy, signaling that the yeast is activated.
Make the Dough: In a large mixing bowl, combine the flour, foamy yeast mixture, remaining sugar, grated nutmeg, and salt. Mix thoroughly, adding 1/4 cup more water at a time as needed if the mixture seems too dry. The dough should be very wet and sticky. Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in volume.
Heat the Oil: In a large, stable pan or pot, pour vegetable oil to a depth of at least 3 inches. Heat the oil over medium heat (settings 4–6 on a 10-point burner) to about 350°F. Allow the oil to heat for 8–10 minutes to reach the correct temperature.
Form and Fry the Puff Puff: Using your hands or two spoons, carefully drop small balls of dough into the hot oil. Keep the size small for even cooking. Fry in batches to avoid overcrowding. Rotate each piece occasionally with a spider or metal spoon so that they brown and cook evenly on all sides.
Drain and Serve: Once each puff puff is browned and puffed, remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve warm, dusted with powdered sugar or alongside pepper sauce for dipping, if desired.

Notes

Ensure water is warm (not hot) to activate yeast properly.
Dough should be very wet; do not add extra flour.
Fry in small batches to maintain oil temperature and achieve even browning.
Puff Puff is best enjoyed fresh and warm.
Customize with powdered sugar or dipping sauces to taste.

Nutrition

Serving Size: 1 piece
Calories: 70
Sugar: 2g
Sodium: 30mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.3g
Protein: 1g
Cholesterol: 0mg