Puff Puff

Yems Puff Puff-Puff simple fried spongy dough with a mixture of flour, yeast, sugar, salt, and water. A popular West African street breakfast served sweet or can be savory for an appetizers. In both, Cameroon and Nigerian this delicious treat is known as a puff-puff, in Ghana as a togbei, and in New Orleans as a beignet. Recipe Ingredient Yeast - This allows the flour to rise with airy, fluffy (spongy) texture. Flour - APP (all purpose flour) works well for this recipe Water - Lukewarm water helps the yeast with mixture of salt and sugar release carbon dioxide Sugar - for sweetness Salt - savory Oil - for deep frying Vanilla - flavor (optional) Nutmeg - nutty, sweet, woody flavor Optional toppings: Powdered Sugar - for sweetness Maple Syrup - for sweetness Nutrition Calories 138 Carbs 21g Protein 3g Fat 9g Sodium 50mg Potassium 41mg Fiber 1g Sugar 4g Calcium 5mg Iron 1mg Author Chef Yems Course Appetizer Cuisine West African

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions

Step 2

Mix ½ warm water, 2 tsp yeast, 1 tsp of sugar in a bowl. Cover bowl with a clear wrap for 6 minutes until becomes spongy/bubbly consistency.

Step 3

In a separate bowl, mix flour, sugar, salt, vanilla, and nutmeg.

Step 4

After 6 min add the proofed (or spongy) yeast & the remaining 1 cup of water into the dry ingredients, mix well until lump free

Step 5

Air seal the dough with clear wrap for an hour. (Dough should rise fluffy in a spongy texture) *ensure that the dough is sealed tight for best results

Step 6

Preheat oil in a deep wide pot at 350 degrees fahrenheit(to test oil, scoop a bit of batter into oil using your hand

Step 7

Fry dough until golden on one side then flip and let fry until evenly brown on both sides

Step 8

Take out of oil and let drain

Step 9

*optional Top with powdered sugar or maple syrup

Step 10

Serve and enjoy

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