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If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below). Hi, Chloe, I read your comment, laughted do had and went off to share it on my Facebook page then forgot to respond, how silly of me.

Luong Tan, the creative and passionate founder of Bourbono, is a multi-talented individual with a deep love for the culinary arts. Authentic doughnuts are made with a yeasted dough, by foaming the fresh (or dry) yeast in warm, sweetish liquid (milk or water), then kneading a firm dough and letting it to rise. It is worth doing a frying trial with only one piece to see the outcome and if it turns out too flat, add a few tablespoons of flour to thicken it. Honestly, I am going to be getting to know this Puff Puff recipe and all its variations very, very well. The natural sweetness of milk can replace the need for additional sugar and also complements the other ingredients well.

Baked Puff Puff- For more healthy puff puffs, you may bake these balls in an oven drizzled with little oil. I’m really big on healthy food and healthy living and so, it was a big issue that “deep frying” is an essential step in the making of puff-puff. If the heat is too low then it will cook very slowly, soak up excess oil and it won’t be brown on the outside.In Nigeria, delicious snacks like akara, suya, puff puff, chin chin and meat pie are easily accessible and sold as street food. In case of a firmer dough, you can use your wet hand by holding some dough in your closed palm and squeeze a cherry-sized ball between your thumb and forefinger, directly to the oil. Pls Maam, what is the difference between theRoyal Instant dry yeast I’m using and the quick rising yeast you said? Look no further than this easy, perfect recipe that will give you soft, delicious, golden brown, well-rounded, deep-fried dough that is similar to Ghanaian bofrot. To get round Puff Puff, scoop the batter into the oil using your hands and shaping the batter as it drops into the oil.

Scoop the batter into your clean palm and drop into the oil by pressing the batter between your thumb and your fore finger( that’s the finger closest to the thumb). For example, the instant active dry yeast used in the recipe above takes a maximum of 1 hour to rise, while dry yeast can take up to 2 hours. The oil should be at least 3 inches deep so that the Puff Puff will become spherical when scooped into the oil.

Self-Rising Flour – 2 and 2/3 cups (320g) [To make your own self-rising flour: 1 cup flour (150g) + 1 ½ teaspoon baking powder + ½ teaspoon salt via myrecipe. Adding herbs and spices to the dough mixture can also enhance the flavor of savory cheese puff puff. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. When it’s time to start cooking, use one hand to scoop a ½ handful of the puff-puff batter mixture and squeeze it gently into the heated oil. EXTRA NOTE WHEN USING YEAST: If you use yeast that has gone bad or expired, your puff puff mix/ batter will not rise, and you’d have wasted the whole ingredients.

Please make sure that Javascript and cookies are enabled on your browser and that you are not blocking them from loading. Follow us on Facebook, Instagram, Twitter and Pinterest for a daily dose of bite-sized tips and inspiration. When I was a child, I remember her showing me how to make it during birthdays and other special occasions on her visits to London from Nigeria. Stay connected and follow me for more recipes on Facebook, Pinteres t, and Instagramfor all of my latest recipes!But if, you have already mixed the batter(that is, added water to the flour mixture before storing in the fridge), I really can't judge if the yeast will still be active, but let it sit in room temperature for about an hour, then drop a little into hot oil,if it doesn't form a round puff puff, then the yeast is dead and you'll end up with flat puff puff.