Nigerian · 1 hr 15 min · serves 4

Puff Puff (Sweet Fried Dough Balls)

Kept by The Bhook kitchen

Ingredients

• 300 g plain flour
• 75 g sugar
• 2 tsp dried yeast
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 300 ml lukewarm water
• oil for deep-frying

Method

1. Mix flour, sugar, yeast, nutmeg and salt in a large bowl.
2. Pour in lukewarm water gradually, stirring with a wooden spoon. The batter should be thick and sticky, not runny.
3. Cover bowl with a cloth. Let it rise in a warm spot 45 min, until doubled in size and bubbly.
4. Heat 5 cm depth of oil in a deep pot until a tiny drop of batter sizzles and floats.
5. Scoop batter by the tablespoon, letting it drop off into the oil. Fry in batches. Flip with a spoon so they cook evenly.
6. When the balls are deep golden brown on all sides and sound hollow when tapped, take them out and drain on paper towels.

For light, puffy balls, don't overmix the batter after rising. Handle gently.