Puff Puff (Nigerian Fried Dough Balls)
In short: Soft, chewy yeast dough balls with a hint of nutmeg, deep-fried until golden and tossed in sugar, a favorite at Nigerian parties and roadside stalls. It takes about 35 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 1 h
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Puff puff are the snack Nigerians reach for at weddings, birthday parties and roadside stalls. A loose, sweet yeast batter is dropped by the spoonful into hot oil, where it puffs into golden balls with a chewy middle and a thin crisp skin. They are eaten warm, plain or rolled in sugar. Nutmeg gives the traditional flavor, and the batter needs only one rise.
Instructions
- Whisk the flour, sugar, yeast, salt and nutmeg in a large bowl. Pour in the warm water and beat with a wooden spoon for 3 minutes into a thick, sticky, stretchy batter.
- Cover the bowl with a damp towel and leave it in a warm place for about 1 hour, until doubled in size and full of bubbles.
- Pour 5 cm (2 inches) of oil into a deep heavy pot and heat to 170°C (340°F). A small drop of batter should sizzle and rise to the surface within a few seconds.
- Stir the risen batter once to deflate it. Scoop up a golf-ball-sized portion with a wet hand or two oiled spoons and drop it into the oil. Fry 6 to 8 at a time without crowding.
- Fry for 4 to 5 minutes, turning with a slotted spoon, until deep golden on all sides. Break one open to check that the center is cooked through.
- Drain on paper towels. While still warm, toss in sugar if you like, and serve the same day.
Tips
- Keep the oil between 165°C and 175°C (330 to 350°F). If it is too hot the outside browns before the inside cooks, and if it is too cool the puff puff turn greasy.
- A spoonful of mashed ripe banana in the batter gives a softer, fruitier version, and a pinch of ground ginger adds a gentle warmth.
Questions and answers
Why are my puff puff doughy inside?
The oil was too hot or the balls were too big. Fry at 170°C (340°F), keep each ball about the size of a golf ball and turn them often.
Can I make puff puff batter ahead of time?
Yes. Once the batter has risen, cover it and refrigerate it overnight. Let it sit at room temperature for 30 minutes before frying.
What is the difference between puff puff and chin chin?
Puff puff are soft, airy balls fried from a wet yeast batter. Chin chin are hard, crunchy pieces cut from a firm dough and fried until dry.
How long does it take to make Puff Puff (Nigerian Fried Dough Balls)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Puff Puff (Nigerian Fried Dough Balls)?
About 260 kcal per serving, with 5 g of protein, 47 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 47 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 9 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
