Puff Puff recipe


  • Flour – 500g
  • Dry baking yeast – 2tsp
  • Fresh or Yeast – 10g
  • Sugar – 100g
  • Nutmeg – 1/2tsp
  • water (luke warm) – 2cups or 300ml
  • Salt – 1/2 tsp


If you are using fresh yeast, dissolve the yeast with a little warm water & set aside

  1. Pour the flour into a big bowl, add the ground nutmeg, sugar, salt & dry yeast & mix rgeda
  2. Add the water bit by bit and mix thoroughly puff is usually mixed by hand but you can also mix with a flat wooden spoon
  3. Mix for about 10 minutes or until there are no lumps in it, until the batter is smooth but it should not be watery 
  4. Cover the bowl (air tight) with a clean dry cloth or aluminum foil and leave the batter to rise for about 45 to 50 mins . NB The know if the batter is ready for frying you will notice bubbles on it and is little thicker & stretchy.
  5. Now do an oil test. This is done by dropping a little of the batter into the oil. The oil is ready when the Puff – Puff rises to the top.
  6. Scoop the batter into your palm and drop into the oil by pressing the batter between your thumb and your fore finger.
  7. Fry until brown. Then transfer into a sieve lined with paper.

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