Puff-puff is a traditional Nigerian food similar to a doughnut. There exists a similar version known as bofrot in Ghana. Puff-puffs are similar to the French Beignet and the Italian Zeppole.
Puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs and deep fried in vegetable oil until golden brown. Variations can be made in the recipe by using baking powder in place of yeast but yeast is more common. After frying, puff puffs can be rolled in sugar.
Like the French and Italian variants, puff-puffs can be rolled in any spices/flavouring such as cinnamon, vanilla and nutmeg and for a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry.
- 250 g plain flour
- pinch of salt
- 7 g fresh yeast
- 45 g sugar
- 25 g butter
- 2 egg yolks
- 150 ml water or palm wine
- drop of vanilla extract
- fat for deep frying
- Sift the flour into a clean bowl then rub the butter into the flour and make well in the centre.
- Cream together the yeast and the sugar and mix in the eggs along with the water (or palm-wine) and the vanilla extract.
- Pour this liquid into the well in the flour, and using your fingers mix together, gradually drawing-in the surrounding flour.
- Using your fingertips mix the dough into a dropping consistency.
- Scoop a little at a time in the hollow of your fingers and fry in hot oil on moderate heat.
- Fry until golden brown (you can do several at a time), remove from the oil with a slotted spoon and drain on kitchen paper . Serve hot or cold.