Puff puff
Local name : Puff puff
Sweet yeasted batter scented with nutmeg, dropped in balls into hot oil until they swell and turn golden.
Photo : Dappasolomon001 · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8
- Difficulty
- Easy
Method
- Stir the yeast and 1 tbsp of the sugar into 100 ml warm water. Wait 10 minutes for a foam to form.
- Mix the flour, remaining sugar, nutmeg and salt in a large bowl.
- Pour in the yeast mixture and the rest of the water. Beat by hand for 3 minutes. The batter is sticky and falls from the spoon in a thick ribbon.
- Cover and leave to rise for 1 hour 30 minutes somewhere warm, until it doubles and the surface fills with bubbles.
- Heat the oil to 170 °C in a deep pan. Any hotter and the outside browns before the centre cooks.
- Take a handful of batter, close your fist and let a ball push out between thumb and forefinger. Drop it into the oil.
- Fry 6 balls at a time for 5 minutes, turning halfway, until deep golden.
- Drain on a rack and dust with icing sugar.
The batter stays looser than a European doughnut dough on purpose: that high hydration is what creates the open crumb and the thin crust. Without the fist technique, a wet ice cream scoop gives even balls.
