Nigerian Puff Puff Recipe

The well known, delicious and much celebrated Nigerian dessert- Nigerian puff puff. Nigeria is known for her national dish, Jollof rice and other savory dishes but one of the very few desserts native to the Nigerian people is the Nigerian puff puff. This dessert takes A LOT to perfect. From fluffiness to sweetness and frying it perfectly to ensure that the final product does not turn out oily.

Nigerians are not typically dessert heavy people BUT one thing most Nigerians can’t turn down is good puff puff. Other non Nigerians have asserted that that this dessert tastes like doughnut and I agree. But it’s definitely much easier to make.

What is Nigerian Puff Puff?

Puff Puff is a very popular Nigerian snack made from deep-fried dough. It is sweet and fluffy on the inside and a slightly crispy exterior from the frying. It’s made with flour, sugar, yeast, water, and a pinch of salt (to bring out the flavor). The name “Puff Puff” comes from the way the dough “puffs up” when it’s deep-fried.

Ingredients for Nigerian Puff Puff?

Nigerian puff puff is made with flour, sugar, yeast, water, and a pinch of salt- ingredients that you’re sure to have at home. Some people add nutmeg. Some people also add milk. Some people add egg for some protein but I’ve noticed that this can tend to change the texture of the finished product.

Flour: The major ingredient. It is usually made with white flour and not any other type of flour. Wheat flour does not work well with this recipe. I haven’t tried other types of flours but traditionally, puff puff is made with white flour.

Sugar: Usually a small amount and helps make the dough rise faster. But it depends on your taste and preference.

Yeast: The leavening agent for this recipe. As we all know about yeast, a little does go a long way.

Water: A little water is needed for forming the ‘dough’

Oil: For frying. It requires deep frying so you might need quite a bit of oil. You can use any flavorless oil with a high smoke point and it should be fine.

How to make Nigerian Puff Puff

Nigerian Puff puff is made by mixing flour, sugar, yeast, and water to form a batter, letting it rise and, then deep-frying the dough in small balls until it is golden brown.

Tips and Variation

Adding Milk for protein: Some people add powdered milk or even full cream milk to the mixture in place of water and this gives it a creamier taste. I find that for me, adding milk makes the puff puff a little more rich and may be a little tiring to eat as many as you want. Regardless, this is a great addition. You can just add milk in place of water in the recipe given and if you’re using powdered milk, follow the instructions on the label of your milk.

Nutmeg: This adds a very special and specific flavor. It is not necessary but optional. It adds that nice fall weather feel to the dough and it is absolutely delicious with it. However, it is optional and you can skip it if you want.

Eggs: I really think people that add eggs to puff puff are diabolical but I’ve heard some people do. I know it does change the texture of the puff puff but it does adda little bit of much needed protein. However, I do not recommend it at all.

Leaving the dough to rise: The longer you leave the dough, the more it rises, the fluffier it becomes. However, you don’t want to leave the dough too long as that can be a waste of time and the diminishing returns is not worth it. I typically leave mine for 2-3 hours in a warm place and it turns out perfect.

How to Store Nigerian Puff Puff

Typically can be left on the counter for up to a day or two (I know this because I’ve done it before). Otherwise it can be stored in the fridge for up to 3 days and in the freezer for up to a month. However, note that it tends to lose a lot of its fluffiness when it is not eaten fresh. It will be quite dense upon reheating but will still taste great!

Why Nigerian Puff Puff?

Because it is easy. It is the easiest Nigerian snack there is. It also doubles as a great dessert and who doesn’t love desserts? Others like chin chin or suya are quite tedious to make in comparison to this. I would even argue that it is the easiest Nigerian food to make.

FAQs

Can you make Puff Puff without yeast? No, you can’t. While you can substitute yeast for another leavening agent like baking powder, it just does not have the same taste and feel anymore. So, you can’t call it puff puff, maybe dough balls.

Why is my Puff Puff not fluffy? One of the reasons is because you didn’t leaver the dough to rise long enough. It could also be that you used too much yeast, not enough yeast or the oil temperature for frying is too high or too low. The dough needs enough time to rise, and the oil should be at the right temperature for frying. This is usually around 350°F (175°C).

What can you serve Puff Puff with? Puff Puff is usually enjoyed on its own as a snack or dessert. It can also be enjoyed with a variety of dips and jams such as chocolate sauce, honey, or even spicy pepper sauce.

How do you know when Puff Puff is done frying? When it turns golden brown on all sides and it floats to the top of the oil.

Is Puff Puff a Nigerian snack? Yes, but other West African countries, such as Ghana and Sierra Leone, also have similar versions. But they are obviously called something else soooo, I would say it is majorly a Nigerian snack.

Can I add flavor to Puff Puff? Yes, you can add flavors to Puff Puff, such as nutmeg, or cinnamon. Some people even like to add fruits like bananas to the batter for a twist.

Is Puff Puff healthy? Depends on what you consider healthy. So, no. Jokes aside, while delicious, puff Puff is deep-fried, making it high in calories and fat. It is also not very protein dense. It should thus be consumed in moderation, especially for those watching their calorie intake.

Can I make Puff Puff with a mixer? Yes, you can however, be sure not to overwork the dough, as it can affect the texture. I really think that while you can make puff-puff with a mixer, you really shouldn’t unless you’re making a significantly large quantity.