Nigerian Puff Puff

I think I was 7 or 8 when I started cooking for the family. It came really easy for me. It helped that Mom was what we now call a serial entrepreneur; she was pretty much into everything - she sold jewelries, she sold fabrics, she catered big events, all on top of her day job as a teacher. Taking on all these meant we had to help, so she could handle other business. I remember waking up early in the mornings to mix "buns". We could whip up chin-chin in a heartbeat. It became even easier to stay up all night prepping food stuff against the next day. It shaped who I am today. Practice does make (near) perfect.

I didn't however learn how to make puff-puff from Mom. We basically concentrated efforts on buns and chin-chin. The first time I made puff puff, I had YouTube to guide me. It was an absolute failure. They came out like saucers drowned in oil. The hubby laughed until he actually rolled on the floor. The gauntlet has been thrown, both by the hubby and the puff puff. I took up the challenge. Today, after creating and recreating successful recipes, making puff puff has become as effortless as blinking.

I've realised from my initial experience that following recipe is one thing and getting it right, another. In order to achieve at least 80% success with someone's recipe, you would need to have good measuring cups and spoons.

Moving on, here's one puff-puff recipe that never disappoints...

Ingredients

3 and 1/2 cups plain flour

1 tablespoon and 1/2 teaspoon fast action yeast

1/2 cup sugar

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

pinch of salt

1/3 cup milk powder

1 cup milk

1 cup and 4 tablespoons water

Oil for deep frying

Instructions

Turn oven to 200C, warm up for a minute and turn off.

Pour all the wet ingredients into a microwavable cup, warm for a minute and 30 seconds. Set aside.

Sift the flour, nutmeg and powder milk into a bowl, then add the yeast, salt and sugar. 

Pour in the wet ingredients, mix until well combined and smooth.

Cover  puff puff dough with cling film and a damp towel. Place in the warmed oven.

Leave for 30 - 45 minutes.

After 45 minutes, the batter should look like it has popped bubbles all over.

Mix together, and heat up oil for frying.

Once oil is heated, scoop in the dough either with fingers/hand or spoon.

Fry on each sides until golden brown, transfer unto  kitchen towels.

Turn off heat, then scoop in next batch, once they have risen, turn back the heat and fry until golden brown.

Repeat process until the batter is finished.

Enjoy, hot or cold with warm milk or drink of choice.

Editor - Ogochukwu Agu
             @beddingnbeyond